Spanish Tortilla

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This is a great recipe to make when you have friends over, since you can make it in advance and just have it ready to go. It also works well to take to a picnic.  To add some color to it, I added some purple potatoes to the mix. You can make this tortilla two ways. You can boil the potatoes and then place them in the skillet with the eggs, or you can fry the potatoes first and then mix them with the eggs. I prefer to do it the traditional way by frying them first. It has more flavor and it is worth it. Usually served as an appetizer, I normally have it for dinner with some salad.

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Ingredients:

1 kilo of potatoes for frying (I included some purple potatoes for contrast), thinly sliced

1 big white onion, thinly sliced

6 eggs

Salt

Pepper

Vegetable oil for frying

 

Preheat the oven to 180C/350F.

Add about 3 tablespoons of vegetable oil to a cast iron skillet over medium heat. Add the onions and cook them for about 4 minutes. Stir from time to time. Then remove them from the pan, place on a bowl and set aside.

Add more vegetable oil to the pan and fry the sliced potatoes in batches. They just need to be pan-fried for about 5 minutes per batch. Remove the potatoes from the pan, trying to get rid of most of the oil. Place the fried potatoes in the bowl with the onions and season with salt and pepper.

In another bowl, whisk the eggs with some salt and pepper.

Get rid of most of the oil from the skillet, it just needs to be lightly coated. Place the potatoes and onions in the pan. Pour the whisked eggs and cook on low heat for 5 minutes.

After the 5 minutes are up, place the skillet in the preheated oven and bake for 20 minutes.

You can allow the tortilla to cool down before slicing it, or just eat it warm. I prefer the latter one.

 

Spring Frittata with a Salad of Shaved Asparagus and Grana Padano

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This dish makes a great breakfast, lunch or light dinner. I added a few potatoes to have a bit more sustenance. Every time the word sustenance comes to mind, it reminds me of the first Thor movie (Nerd Alert!). In the movie, Thor says he needs sustenance because his mortal form is growing weak. My hubby and I always joke about it. Whenever one of us is hungry, we say: “I need sustenance” in a commanding voice. It is just something that stuck with us.

Even though most people cook their asparagus before they eat them, you can also just eat them raw. In this salad, I prepared them raw but you can also sauté them in a pan.

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This recipe is enough for a 23cm skillet and serves 4.

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Ingredients:

For the Frittata:

4 small potatoes, (boiled, peeled and diced)

10 radishes, sliced into quarters

1 yellow zucchini, chopped

½ cup of frozen peas

9 eggs, beaten

¼ cup of milk

1 teaspoon of Worcestershire sauce

Pinch of cayenne

Salt

Pepper

Olive oil

For the salad:

1 bunch of asparagus

30grs of Grana Padano, shaved

Juice of ½ a lemon

3 tablespoons of olive oil

Salt

Pepper

 

Preheat the oven to 180C/350F.

Boil the potatoes until tender, peel them and dice them. Chop the radishes and zucchini.

In a medium bowl, beat the eggs and whisk in the milk, Worcestershire sauce, cayenne, salt and pepper. Set aside.

Over medium heat, add 2 tablespoons of olive oil to a cast iron skillet. Add the zucchini and radishes. Cook for about 4 minutes. Then add the boiled potatoes and frozen peas. Season with salt and pepper. Stir so everything is mixed. Pour the egg mixture and let it cook for another 4 minutes without stirring. Then transfer the skillet to the pre-heated oven. Bake for 15 minutes.

While the frittata is in the oven, start preparing the salad. Wash the asparagus and snap off the hard ends. Then shave each asparagus into thin ribbons using a potato peeler, cheese slicer or mandolin.

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Shave the Grana Padano.

To make the dressing, just place all of the ingredients in a jar, close it and shake it.

Place the shave asparagus on a plate; add the shaved Grana Padano and the dressing. Mix well.

Once the frittata is cooked, slice it into 4 pieces and serve with some of the salad on top.