Sunday, August 3, 2008

Tortilla Espanola (Spanish Omelete)

When I first experienced this dish I was in Annecy, France. One of my friends, Sylvan, from Spain prepared this dish for one of our "family dinners" with the Salomon interns. Then again in Belize , another one of my friends, Joanna, prepared this dish for me while I was down in Punta Gorda, Belize for a meeting with OVA (Organic Vanilla Association). So now, in Guatemala, I prepared this dish for Les, Dan Dake, and Dan Divelbiss before a long night of Scrabble. Practicing my Spanish and bargaining skills, we bought all of the ingredients from a large open market in Antigua. Be sure to wash all vegetables from Guatemala before eating.

Please realize this recipe was made up and not measured. So the ingredients are estimations of what I really used. And I'm living in a bachelor pad where they have no spices or utensils for cooking...

8 huevos (eggs)
4 medium papas (potatoes) peeled and thinly sliced
1 1/2 cebollas (onions) diced. I chose yellow, but any color is fine.
2 large cloves ajo (garlic) diced finely
1 tsp sal (salt)
1/2 tsp azucar (sugar)
1/2 tsp Maya-ik picante sauce (hot sauce)
1/4 lb quesa (fondu cheese) shaved
1 1/2 tbsp olive oil
green chilies (for garnish)

Heat pan with 1/2 tbsp olive oil.
Stir fry onions, sugar, 1/2 salt and garlic until onions are slightly golden.
Set aside.
Scramble eggs and rest of salt.
Put 1/2 tsp oil in pan and heat.
stir fry potatoes and hot sauce until potatoes are soft and browning on the sides.
Mix onion mixture, potatoes, and cheese (leave some cheese out to place on top) with egg mixture
Heat 1/2 tbsp oil in pan
Pour egg mixture into pan
As the egg starts to set use a spoon or spatula and pull edge slightly off of pan so the raw egg and fill in that open space.
After egg is fairly well set but middle is still gooey, use spatula and free egg from the pan. Be careful not to let omelet break
Place large plate on top of pan. Make sure the plate covers entire pan.
Using a hot pad (warning it will be really hot!!! trickiest part of recipe) flip omelet onto plate. Gently slide omelet back into the pan (this is to let the top part of the omelet to cook through).
When the omelet is cooked through again flip omelet back onto serving plate.
Sprinkle left over cheese on top and garnish with peppers.

No comments: