I’ve been completely MIA this summer. I inadvertently took a vacation from blogging and took a vacation vacation. I went on an amazing 10-day trip through Spain and LOVED everything, especially the food. Lemme tell ya, I was eating things I usually turn my nose up against like olives, cured ham, salami, sardines. Salty, fatty, pungent flavors that tasted like the authentic, simple, fresh versions of the over processed, over salted Americanized versions you often find in the US.
Inspired by this trip, I’ve been making Spanish tortillas, which is like a frittata (no actual tortilla), made with humble ingredients like eggs and eaten as an appetizer or meal (not limited to breakfast). Try it with a mixed green avocado salad and a citrusy dressing (like a homemade lemon dijon mustard viniagrette). Try this one – you probably have all the ingredients in your fridge/pantry and it’s simply delicious.
Spanish tortilla (adapted from Foodnetwork.com)
2 TB vegetable or canola oil
1 medium potato thinly sliced (I used 1 cup of honey gold)
1/2 onion, diced
1/4 lb ground turkey
4 eggs, cracked and beaten in a large bowl
¼ tsp salt and pepper
2-3 TB extra-virgin olive oil
- In a large mixing bowl, crack 4 eggs and whisk. Set aside.
- In a large skillet over medium-high heat, add 1 TB of vegetable oil. Once the oil is hot, add the potato slices and onion, making sure they are well-covered by the oil; add more oil if necessary. Cook for 10-12 minutes or until the potatoes and onions are soft. Set aside. On a medium high heat skillet, add the other TB of veggie oil and add the ground turkey. Saute until cooked. Combine the veggie and turkey mixture into the eggs. Add salt and pepper and mix well.
- In the same skillet, add the olive oil and heat over medium-high heat. Pour in the egg mixture. Lower the heat to medium-low and cook for 4 to 5 minutes, until the bottom of the omelet is very light brown. Slide the tortilla onto a cutting board. Flip your pan upside down to cover the tortilla and with your hand under the cutting board, do a 180 degree flip of the two so the uncooked side is on the bottom (sounds complicated, but you can do it!). Cook for another 4 to 5 minutes, until the other side is a very light brown.
- Remove the omelet from the pan to a plate and cut into 4 wedges. Enjoy!