Sunday, July 22, 2012

Tortilla Española

Now that Khalil has started pre-school (and loves it! yayy!), the hubby and I, can (just like old times), grab a grown-up lunch on a whim if we so desire. And so the other day, we finally tried that little tapas restaurant Flan y Ajo, in downtown Providence. The food was very, very good. I had the tortilla española bocadillo: a fresh baguette to which the chef applied a top-notch olive oil (instead of butter), then added the tortilla on top, placed the bocadillo in the oven for a few minutes to warm it and served it to me. I was very satisfied.

With this tasty tortilla española in mind, I went to work at home on my own. The results, which I share here, were also quite satisfying. I made it to celebrate the arrival of my father-in-law, who is spending the week with us. He has both an extensive palate and a hearty appetite, I waited anxiously for his verdict: he approved. So with his seal of approval, I share the recipe here. 

4 small to medium potatoes
6 eggs 
1 carrot
1/2 red or yellow onion
1/4 cup of mixed and finely diced red. green & yellow pepper
1/4 cup of chives
1/4 cup manzanilla olives
2 garlic cloves, crushed
1/2 cup diced mushrooms (any variety)
1 tspn red pepper flakes
1/2 tspn oregano
1/2 cup (quality) olive oil
salt & pepper to taste

What to do?
Pre-heat oven to 375 degrees.
Fill a small pot with water, salt and let it boil. Peel and cut the potatoes into small cubes, add them to boiling water, cook for 10 to 12 minutes or until soft but not crumbling. Chop the onions, peel and cut the carrot, finely chop the peppers and mushrooms, and crush the garlic cloves.
In a pan, heat 1/3 cup of olive oil and sauté the onion, carrot, mushrooms, peppers, garlic, add hot pepper flakes, oregano, salt and pepper to taste. Let it all come together for 8-10 minutes, until all is cooked golden brown. 
In another bowl, add the manzanilla olives and finely cut chives (these should not be sautéed), add the eggs and beat together, add salt, pepper, red pepper flakes then add the sautéed veggie mixture and the remaining olive oil. Add the potatoes to mixture and pour together in baking dish. Place in the oven and bake for 35 to 40 minutes. 

You can make this dish one-day before your scheduled brunch (like I did), and then simply warm it up before serving. It is truly a delight!



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