Thursday, July 29, 2010


As is my way -- things get very busy for me in the summer and it is harder than ever to post.  I will try to download some pix and get some recipes up at least soon.

In the meantime, check out the archives -- always something good there!

Friday, July 09, 2010

World Class Tortilla de Espana for World Cup Finals

Looking for something to serve at the World Cup final between Spain and the Netherlands?
Try this Spanish open-faced omelet called a Tortilla de Espana, especially if you are a supporter of the Spanish soccer team. (I guess if you want to be less partisan you could add some Gouda cheese to the recipe.)  My version relies on really, really good potato chips instead of the sliced and fried potatoes that are traditional.

This is more a procedure than a recipe, per se, so feel free to adapt and make it your own.
What happened to the photo of this dish?  Why, it was red carded. (Actually, I forgot to take it. I'll post one next time I make this.)

Tortilla de Espana
Serves 4

Be sure to use sturdy, artisan or homemade style chips for this recipe. Try making it a tortilla de tortilla by substituting high quality tortilla chips. The recipe works well for brunch or as a light entree, first course or appetizer or tapas (cut into small wedges).

1 Tbs butter
1 Tbs olive oil
1/2 small onion, thinly sliced
2 garlic cloves, minced
2 red peppers, seeded, thinly sliced
6 eggs, beaten
Salt, pepper, oregano, hot pepper flakes or hot sauce to taste
4 oz. salted or lightly salted potato chips (I recommend kettle cooked with ridges)
Smoked or regular paprika,  hot or sweet
Parsley, chopped, for garnish

Heat the butter and oil together in an omelet or small saute pan.  Saute the onions until light brown and add garlic and peppers.  Saute until onions and peppers are soft.  Remove peppers to a bowl and let cool. Add eggs and seasonings. Mix well. Gently fold in potato chips.

Reheat pan and add more butter/olive oil if needed.  Pour egg batter into the pan and cook until bottom of eggs are lightly brown and the top just set. Slide or tip the omelet onto a plate, so the browned side of the omelet is down. Turn the plate into the pan so the browned side is now up and cook until the bottom of the flipped tortilla is golden brown.  Turn out of the pan and serve hot, warm, room temperature or even cold, sprinkled with paprika and garnished with the chopped parsley.