Wednesday, November 29, 2006
Tortilla Español
This is a hearty egg dish that I like to make on a weekend when people are around and I have a lot of eggs. I use 4 or 5 eggs for 2 or 3 people respectively.
canola oil
potato
onion and chili, chopped
eggs, beaten
water, milk or cream
cilantro, chopped
salt
black pepper, ground
small iron skillet
Heat some oil in a small iron skillet. Break off chunks of a cooked potato into the skillet. Chop some onion and chili, add to the pan and stir until the potatoes are slightly brown.
Beat some fresh eggs with salt, black pepper and a splash of water (or milk or cream if you like). Stir in some chopped cilantro and pour into the pan. Preheat the oven.
Cook over low heat (on the stove) until the edges and bottom look done, move it to the oven and bake until almost done. Remove from oven, let it sit for 30 seconds, slice and serve.
If it's particularly thick, all packed with veggies and such, the top may not cook completely so you can finish it under the broiler for a about a minute (maybe less).
canola oil
potato
onion and chili, chopped
eggs, beaten
water, milk or cream
cilantro, chopped
salt
black pepper, ground
small iron skillet
Heat some oil in a small iron skillet. Break off chunks of a cooked potato into the skillet. Chop some onion and chili, add to the pan and stir until the potatoes are slightly brown.
Beat some fresh eggs with salt, black pepper and a splash of water (or milk or cream if you like). Stir in some chopped cilantro and pour into the pan. Preheat the oven.
Cook over low heat (on the stove) until the edges and bottom look done, move it to the oven and bake until almost done. Remove from oven, let it sit for 30 seconds, slice and serve.
If it's particularly thick, all packed with veggies and such, the top may not cook completely so you can finish it under the broiler for a about a minute (maybe less).
Labels: eggs, iron_skillet, recipe
