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Tortilla Espanol

Wow, I haven’t been on this blog since I went to MSLIS boot camp! I’m sure there are others out there like me. Totally forgot I had a blog. Well, one thing I did in the past was post recipes for busy people. I’m a vegetarian, and this is a standby for us when we’ve been too busy to make it to the grocery store. It’s easy and adaptable.

Tortilla Espanol

2-3 large potatoes, peeled and cubed

1 yellow onion, chopped

7 eggs, beaten with a dash of salt

olive oil

1. Pour enough olive oil to generously coat the bottom of a non-stick skillet, and heat.

2. When the oil is hot, toss in the potatoes and onions. You should have enough to densely cover the bottom of the pan. Heat over medium-low heat. (I usually put a lid on the pan, but you’ll have to remove it to stir occasionally.) Cook until the potatoes are soft enough to bite through. Try not to let them get too much color.

3. Beat the eggs and salt in a bowl. Add the cooked potatoes and onions to the bowl and stir. In the meantime, add a touch more oil to the pan. Pour the egg-potato-onion mixture back into the pan and cook, covered, over medium-low heat.

4. Here’s the one tricky part: When the eggs have more or less set, remove the lid and place a large plate over the pan. Holding the plate and the pan handle firmly, flip the pan so that the tortilla is turned out onto the plate. Then, carefully slide the tortilla (uncooked side down) back into the pan. Let it cook for another couple of minutes.

5. Turn the tortilla out of the pan again using the method described in step 4. Cut into wedges, and serve with some nice sides–like a tomato salad, some good bread, fruit, and sharp cheese. Oh, and don’t forget the wine!

Tortilla Espanol is good hot, cold, or at room temperature. Spaniards often eat it as part of a sandwich on a really skinny baguette. Travels well for potlucks, picnics, and brown bag lunches.

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