Potato Tortilla

No, not that kind of tortilla, silly.. the flat Spanish omelet-type thing that’s pretty much just a showcase for veggies or cheese or whatever, loosely bound together with egg.

The nice thing about this recipe is that it’s adaptable to pretty much whatever you have on hand. Zucchini? Why not? Spinach? Oh sure. Jicama? Well, that might be a little weird, but probably not un-doable. Bananas? You’re on your own there, buddy.

Cooking the potatoes first pares the tortilla-cooking time to almost nothing. And yep, traditionally this is made with ultra-thin sliced potatoes fried in the same pan, but (1) I am not so much for the frying of the food, and (2) the purpose of this recipe was to load up on vegetables. Which it did.

Tortilla de Patatas
Serves six-ish

3 medium russet potatoes, scrubbed, unpeeled, and cut into roughly 3/4″ cubes
About 2 quarts cold water with plenty (!) of salt added
2 Tbsp olive oil
1 medium onion, diced
2 small-to-medium red bell peppers, cored, seeded and chopped
1 or 2 jalapeno pepper(s), seeded (or not) and minced
3 to 6 cloves garlic (depending on their size), minced
A couple teaspoons of Montreal steak seasoning, purchased or homemade (or: coarse salt, black pepper, paprika, red pepper, ground thyme)
8 eggs, beaten
1/2 to 1 cup finely shredded cheese (I used sharp Cheddar)

Put the potatoes into the salted water, bring to a boil, cover, reduce heat and simmer until potatoes are just tender, about 7 minutes. Drain and set aside. Preheat the broiler to medium.

In a large skillet–cast-iron if you have it, nonstick if you don’t, in which case make sure it’s broiler-safe before you get too much further–heat the olive oil over medium-heat. (Really, cast iron is going to work better than anything else here.)

Add onion and peppers. Cook, stirring regularly, until softened and barely translucent, about 5 minutes. Add garlic, jalapeno and seasonings. Cook and stir 1 minute more. Add potatoes and cook, stirring very gently, for just a few seconds to get them all coated in the nice yummy oil.

Pour the eggs into the pan. Shake gently but determinedly to distribute everything around fairly evenly. Fold the eggs into the mixture very briefly. Then step away and leave the pan alone until the eggs are set enough that they don’t jiggle (tee hee) when you shake the pan. Three or four minutes, tops.

Sprinkle cheese evenly over the top of the tortilla. Pop the pan under the broiler and let it cook for a few minutes until the top is bubbly and the cheese is starting to brown. (Probably another three or four minutes.)

Cut into wedges and serve; for a super happy fun time, top each serving with a dollop of homemade guacamole.

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About Molly Newman

Writer, cook and trivia/spelling bee hostess, living it up in North Portland.
This entry was posted in Recipes, Vegetarian. Bookmark the permalink.

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