Spanish Omelette (a.k.a. Tortilla de Patatas)

If you have ever been to Spain you have for sure tried the Tortilla de Patatas (Spanish Omelette); you can find it in every restaurant, tapas bar, supermarket, even at fast food places. It is really popular in Spain and I apologize to all my Spanish friends for posting this recipe since everyone in Spain knows how to make a Spanish Omelette. But here in the U.S. I have been asked for the recipe many times. It is really easy to make and I usually make it when I haven't been to the grocery store and have nothing in the fridge. There are always potatoes, onions, eggs and olive oil at a Spanish house, those are true staples of the Spanish cuisine.

Also, if you want to have a tapas party this will be the first step. There is no tapas party without a good tortilla. You can cut the tortilla in cubes, put a toothpick on each tortilla cube and have everyone pick their own piece; it will last only a few minutes! You can also cut the tortilla in small triangles and put it on top of a slice of baguette, which is called a "pincho de tortilla".

To cook the tortilla, the potatoes and onions are slowly cooked in lots of olive oil. There will be plenty of olive oil left, but don't worry, you can reuse it when you make another tortilla.

Tips: The most important gadget you should have to make the tortilla is a good nonstick skillet that distributes heat evenly; otherwise you might end up with a tortilla with runny eggs on one side and cooked through on the other side.

I like to add the egg-potato mixture to the skillet when the olive oil is hot, then reduce heat to low; do the same when you flip the tortilla.

The best way to enjoy your tortilla is at room temperature with a crusty baguette; you can also add a side of salad for a quick lunch.

SPANISH OMELETTE (A.K.A. TORTILLA DE PATATAS)

Serves 4

6 medium russet potatoes or 3 large russet potatoes (peeled and thinly sliced)
1 large onion (chopped)
2 cups of extra virgin olive oil
8 eggs (beaten)
salt

Peel the potatoes and slice thinly; chop the onion.

Heat olive oil in a large deep nonstick skillet over medium-high heat. Add potatoes and onions and stir to coat potatoes with oil. When oil begins to bubble reduce heat to medium-low and cook, turning frequently until potatoes are tender but not browned (about 20-25 minutes depending on how thin you sliced the potatoes).

Using a slotted spoon drain and transfer potatoes and onions to a bowl; let cool down for a few minutes. Add eggs (beaten) and salt to taste and stir to combine. You will have about 1 cup of leftover olive oil which you can use for your next tortilla.

If this is the first time you are making a tortilla, I would suggest you divide your potatoes in half and combine with 4 eggs each half.  Following the next steps you can make two small tortillas instead of one large tortilla. It will be easier to flip; you will need a medium skillet.

Heat 1/2 tablespoon of remaining olive oil in a large deep nonstick skillet over high heat (it is important that the skillet distributes heat evenly for best results). Pour the egg mixture into the skillet and reduce heat to low. Cook for 2 minutes.

Invert a plate (same size or larger than the skillet) over the skillet. Using oven mitts hold plate firmly over skillet and flip, releasing tortilla onto plate. Add 1/2 tablespoon of olive oil to skillet and heat over high heat. Gently slide the tortilla back into the pan, reduce heat to low and cook for another 2 minutes. Again, invert a plate over the skillet and flip to transfer tortilla to the serving plate.

Invert a large plate over the skillet to flip tortilla

Finished tortilla

Enjoy!

Bistro Bacon & Egg Salad

This classic French bistro salad is a perfect light and quick meal. Thick-cut bacon and a poached egg turn a quick salad into a supper.

BISTRO BACON & EGG SALAD

Serves 4

4 thick-cut bacon slices (cut crosswise in thin strips)

1 shallot (finely chopped)

2 tablespoons of red wine or sherry vinegar

2 tablespoons of white vinegar

2 tablespoons of extra virgin olive oil

1 head of frisee salad (washed and chopped)

1/2 day old baguette (cubed into bite-size pieces) plus 3 tablespoon of olive oil for croutons
4-8 eggs

Salt and pepper

Vinaigrette: Place bacon in a cold sauté pan and heat over medium heat until crisp. Add shallots and sauté for 1-2 minutes. Remove from heat and allow to cool down for a couple of minutes. Add 2 tablespoons of vinegar and scrape up any brown bits clinging to the pan. Add olive oil and season with salt and freshly ground pepper.

Poach eggs: Fill a large, heavy, shallow pan with 3 inches of water and bring to a boil over medium heat. Reduce heat to very low and add 2 tablespoons of white vinegar to water. 

Crack each egg into a small bowl and slide into the poaching water. Cook until the egg whites turn white and the yolks begin to cook, about 4 minutes. Remove egg with a slotted spoon and drain excess water.

Croutons: Preheat oven to 375ºF. Toss bread and oil in a large bowl. Season with salt and pepper. Place bread on a parchment-lined oven sheet. Bake for about 10 minutes or until golden brown and crispy.

Assemble salad: Arrange 4 individual bowls. Toss frisee salad and vinaigrette in each individual bowl. Add egg and croutons.

Enjoy!

Spaghetti alla Carbonara

This traditional Italian pasta dish is made with onions, bacon, Parmesan, eggs, salt and freshly ground pepper. It is a perfect weekday dinner for the entire family: you can have it on the table in 20 minutes or less and everyone will enjoy it!

SPAGHETTI ALLA CARBONARA

Serves 4

1 lb dry spaghetti
2-3 tablespoons of extra virgin olive oil
1 onion (chopped)
1/2 lb good quality bacon (chopped)
1 cup of grated Parmesan cheese
2 eggs (beaten)
salt and freshly ground pepper


Start by making the Carbonara Sauce: Heat a medium deep skillet over medium heat and add olive oil and onions; cook over medium-low heat until onions are translucent, about 12-15 minutes stirring occasionally.
Add bacon and continue cooking stirring frequently for another 9-10 minutes until bacon is cooked and browned.
Season with salt and freshly ground pepper and let cool.

In a large bowl beat the eggs well and add the grated Parmesan. When the bacon and onions have cooled down, transfer to the bowl containing the eggs-Parmesan mixture with a slotted spoon. You can choose to add all the remaining fat to your sauce or discard the same.

Boil the pasta: Bring a large pot of salted water to a boil, add pasta and stir; cook over high heat stirring occasionally following the package instructions (usually 8-10 minutes). Pasta should be tender yet al dente. Drain pasta and reserve 1/4 cup of the starchy boiling water.

Mix pasta and sauce: Immediately after draining the pasta, pour the spaghetti onto the carbonara sauce and mix thoroughly.  Tip: You have to mix the pasta and sauce right away so that the heat of the pasta cooks the raw eggs. The eggs should thicken but not scramble.
Add 1/4 cup (or less) of the reserved water from boiling the pasta and mix.

Enjoy!

Spinach, Chickpeas and Egg

Today I got home with my kids late after school and some activities. The kids were starving and I had nothing planned for dinner. I opened the fridge and realized I had some leftover chickpeas from my chicken noodle soup, I had a package of baby spinach and eggs! And this is what came out: a healthy, nutritious meal, packed with iron, calcium, fiber and protein. It really took me 10 minutes to have a homemade and steaming hot dinner on the plate.

SPINACH, CHICKPEAS AND EGG

Serves 2

2 tablespoons of extra virgin olive oil
1 shallot (chopped)
1 cup of cooked chickpeas
1 package of about 5oz of baby spinach
2 eggs

Preheat a non-stick pan and add the olive oil and the chopped shallot and sauté for around 1 minute. Add the spinach and the chickpeas and sauté for another two minutes. Season with salt and pepper. Add the eggs on top and put a lid; let the eggs cook at medium heat until they are done (around 3-4 minutes).

Enjoy!!

Here are the pictures of the process: