Wednesday, September 8, 2010

Tortilla de Patatas

After a month of being broke and eating from the value menu at Wendy’s, we’d finally had enough.  We had little food and less money, but we craved deliciousness. Our heads weren’t filled with visions of sugarplums but Caprese Salad, juicy steaks and creamy Brie on crusty baguettes.  But what are a couple of destitute gourmets to do? And then, EUREKA!  Amelia recalled her days in grad school and the Spaniards with their tortilla de patatas.  A dish made with the simplest of ingredients: potatoes and eggs, perfectly priced items for the monetarily impaired. Combined in this potato omelette, they make for an amazingly tasty and filling treat – perfect for a culinary guerrilla.

1 Cup Olive Oil
4 Large Potatoes
1 Medium Onion
5 Large Eggs
Salt to taste

Peel and cut the potatoes into small cubes (they can also be thinly sliced) and finely chop the onions. Beat the eggs in a separate bowl and salt to taste. Heat the olive oil in a 9” skillet (the oil needs to be hot but not boiling). After the oil is hot, add the potatoes. Stir periodically to ensure they cook evenly. Once the potatoes are halfway cooked, add the onions and mix – continue stirring occasionally as before. Cook the mixture until the potatoes are golden and very tender (starting to break down). Remove the blend (draining oil as you go) and put it into the bowl of eggs. Stir it all together to guarantee evenness throughout. Remove excess oil from the pan, leaving only enough to cook the eggs so they don’t stick. Return the pan to heat (medium) and pour in the new mixture. Cook for a couple of minutes until firm enough to turn, then place a plate over the pan and turn the tortilla over. Return to pan and cook the other side the same way. You can turn the tortilla as many times as you want to ensure it is cooked to your liking. When a knife inserted into any part of the tortilla comes out clean, you know it’s done!

All in all, we found this dish to be fairly simple. It’s quick and easy and best of all – cheap to make! All that’s left to do is figure out your beverage of choice (ours was cheap beer) and proceed to eat the hell out of it. You can enjoy it hot or cold, for brunch or dinner, even as an appetizer if it’s cut into smaller pieces. Do you enjoy this dish? Have any suggestions? Let us know!                                                            
 Bon appétit!

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