Monday, January 26, 2009

sunday lunch

I had the most wonderful lunch today.
And while my lunch almost always consists of a turkey and spinach sandwich (my favorite), this was just as simple but twice as good.
Realizing there were one too many potatoes and one too many dozen-eggs, I opted for a childhood favorite that I hadn’t had in ages - tortilla de papa.
Now, don’t let the name fool you cause it’s not what you think. And for years I wondered why we called it a tortilla, too. Turns out it’s a traditional Spanish tapas dish, sort of between a frittata and an omelette.
The idea is to slice the potatoes very thin. There’s no need to pull out your mandoline, though. A sharp knife will do the trick just fine. You also need a fair amount of oil. You want the potatoes to almost shallow fry and get really golden and crispy.
Cut into wedges and served up with a really simple salad - we got lettuces growing in the backyard that we picked and plated (my gardening endeavors excite me!) - tossed with lemon juice and olive oil, this makes for a delicious and delightful lunch any day of the week.

Tortilla de Papa
Open the door and let the sun shine in for this one. Or perhaps just take it outside.

2 large russet potatoes, peeled
8 large eggs
1/4 cup parsley, chopped

1. Heat up a large skillet with a good amount of vegetable oil, around ½ cup, on high heat.
2. Thinly slice the potatoes and throw into the hot pan. Let brown.
3. Meanwhile, crack the eggs and whisk together with the parsley and a good pinch of salt.
4. Once the potatoes start to brown, salt them and dump in the egg mixture. Let cook for a couple of minutes until you see the sides start to cook.
5. Grab a large plate and place on top of the tortilla. Flip the pan over and slide the tortilla back into the pan so the other side can cook.
6. Let cook a couple of minutes more.
7. Cut into wedges and serve.

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