July 19, 2011

Spanish Egg & Potato Tortilla

Recently my parents went to visit my grandparents in Oklahoma & my grandmother sent back her mother's (my Granny's) cast-iron dutch oven. It's bigger than our other 2 cast-iron skillets & it has a lid. In cleaning it to give to us, it got a little unseasoned, so we've been waiting to use it. Last night was the night. We weren't that hungry & I wanted something breakfasty. I also had a lot of left over fiery pepper sauce in the fridge that I wanted to use. Success! We had a good dinner & now the skillet is seasoned! Here's what we made.

Spanish Egg & Potato Tortilla

Serves 4-6


1/4 cup olive oil
1 lb russet potatoes (2 potatoes), peeled & cut into 1/4" cubes
1 onion, minced
Salt & ground black pepper
10 large eggs


Adjust oven rack to middle position & heat oven to 450 degrees. Heat oil in 10" oven-safe nonstick skillet (or cast-iron) over medium-high heat until shimmering. Add potatoes, onion, & 1/2 tsp salt. Cover & cook, stirring occasionally, until potatoes & onion are soft, 8-10 minutes.

Whisk eggs, 1/4 tsp salt, & 1/4 tsp pepper together. Add eggs to skillet & cook, using rubber spatula to stir gently in circular motion, until mixture is slightly thickened, about 1 minute.

Bake until top is puffed & edges have pulled away slightly from sides of pan, 3-5 minutes. Use rubber spatula to loosen tortilla from skillet, then slide onto cutting board, slice into wedges, & serve.

Fiery Pepper Sauce
Adapted from Cooking Light


2 red bell peppers
1/4 cup fresh cilantro leaves
2 tbsp olive oil
1.5 tbsp fresh lemon juice
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp crushed red pepper
1 tsp minced garlic
Splash of Tabasco


Preheat broiler. Cut the bell peppers in half lengthwise; discard seeds & membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 12 minutes or until blackened. Place in a paper bag, & fold to close tightly. Let stand for 20 minutes. Peel. Place peppers & the next 8 ingredients (through red pepper) in a blender or food processor, & process until smooth.

P.S. I saw this recipe on Crepes of Wrath yesterday & may try this next time.


vanzare auto said...

Oh my God this looks so good and i`m sure that it is delicious too. I think it is not a very difficult recipe so i will give it a try, thanks a lot for sharing.

The Blonde Mule said...

You're welcome! It was really good, especially with the side of red pepper sauce. And it was super easy to make.


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