29 July, 2010

Spanish Tortilla (Potato Onion Omelette)

What do you do when one person of the family prefers freshly baked breads only for breakfast? Getting dressed and run to the bakery shop first thing every morning? No. Not me. Not during my summer vacation. I just throw a few long lasting ingredients into a pan, and surprise that person with a hearty Spanish Tortilla. Well, that wouldn't be at 7am, if anyone was wondering (rather 11am, for those who need to know).
I am a sweet and liquid breakfast person if you know what I mean: fruits, granola, yogurt, milk and stuff. But I need about two hours from the moment I get up to develop an appetite. Savory breakfasts and brunches I can only have at almost lunchtime. So does my family, luckily, as I am not a morning person when in comes to extensive work in the kitchen.
During our summer vacation I rediscovered Spanish tortillas as the perfect brunch or late breakfast. It's made from ingredients that you definitely have in your house: eggs, potatoes, onions. That's all. It's easy to make, it's filling, it makes everyone happy. One of those old simple and easy recipes that you tend to forget with all these superfoods and super cooking techniques around. It reminds me of a quote that I read recently about increasing obesity figures around the world: If people cooked and ate like they did 50 or 100 years ago, there would be much less fat people or people suffering from diet-related diseases. These tortillas will surely not make you fat or sick.
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SPANISH TORTILLA (POTATO ONION OMELETTE)

5 tablespoons olive oil
2 cups waxy potatoes
1 onions, chopped

4 eggs

salt to taste

Serves 2-4
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Peel the potatoes and chop them into almond sized pieces.  Heat the olive oil over medium heat in a frying pan. Add the potatoes and onions and fry until done, about 8-10 minutes. Keep stirring to provide even cooking. The potatoes should be cooked when they start browning. Season with salt in the pan. Turn the heat on low.
Beat the eggs in a bowl. Season with some more salt if you like. Pour the eggs over the onions and potatoes. Move the pan a little to make sure the gegg cover all the potatoes. Over low heat, let the egg set, about 5-8 minutes. Switch off the heat. Transfer the omelette onto a plate. Cover it with another plate and flip. Slide back into the pan and onto the warm but switched-off oven. Cook for another 2-4 minutes. Transfer to serving plate. Cut into wedges and serve immediately.

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