Soft Scrambled Eggs with Mushrooms and Herbs
Ina Friday was last week, and being that I was somewhere over the Atlantic Ocean on my way home from Spain, I put off the post until the suitcases were unpacked, the house was clean, and my son was back to school. And yes, on vacation, I do get a little off my healthy eating habits. But, I’m back on top again!
Honoring Ina Garten, who is a brilliant woman, self-taught cook, and a host on Food Network, I am making a modified version of her slow-cooked scrambled eggs with green herbs. You often find huevos revueltos, or soft scrambled eggs on the menu in Spanish bars, taverns, and restaurants. They usually have added vegetables, like asparagus, garlic scapes, mushrooms, tomato, or onion; or added fish or meat like chorizo, ham, tuna, or shrimp. They are quick and easy to prepare and they make a great starter. You may want to watch this video from Allrecipes.com if you’ve never made soft cooked eggs before.
See you soon!
Servings: 4 Prep Time: 20 minutes Cook Time: 7 minutes
2 tablespoons olive oil
2 ounces mushrooms, (choose your favorite)
2 teaspoons fresh parsley, minced
2 teaspoon fresh basil, minced
1 teaspoon minced garlic
1 tablespoon whole milk, half-and-half, or cream
¼ teaspoon salt
¼ teaspoon black pepper
1 or 2 slices of whole wheat toast, to accompany the eggs
1. Whisk the eggs with the salt, pepper, and milk or cream, in a small bowl until they are well blended.
2. Heat 1 tablespoon olive oil on high heat until the oil is hot. Lower the heat to medium and add the garlic and stir a few seconds, and then add the mushrooms, stirring quickly about 30 seconds.
3. Place the mushroom and garlic mixture on a small plate and set it aside. Add 1 tablespoon of olive oil to the pan, and turn the heat to high. Immediately turn the heat to low and add the eggs to the pan. Use a spatula and fold the eggs over continuously, until they are half-way done. Return the mushrooms to the pan and continue cooking until the eggs are still glistening and moist. They will finish cooking on their own.
4. Fold in the fresh herbs, and serve with the wheat toast, or gluten-free bread.
Please check out these other Ina Friday Participants:
Alyce – moretimeatthetable.blogspot.com, Barbara –movablefeastscookbook.blogspot.com,
Nancy – mypicadillo.com, Veronica – mycatholickitchen.com,
Chaya – bizzybakes.blogspot.com, Ansh – spiceroots.com,
Martha from simple-nourished-living.com, Minnie – TheLady8home.com,
Bhavna – justagirlfromaamchimumbai.com, B. from therockymountainwoman.com,
Ria – Riascollection.blogspot.com, Linda – There and Back Again,
Linda – TumbleweedContessa.com, Peggy – pantryrevisited.blogspot.com
This recipe is also posted at Slightly Indulgent Tuesdays, Full Plate Thursday, and Pennywise Platter
Okonomiyaki a la Española
Okonomiyaki a la Española
One of my favorite blogs, written by Deb Perelman, is Smitten Kitchen. Her conversation is perky, the food is varied, and her food photos will make you drool! Last week she posted her rendition of okonomiyaki, a Japanese pancake that can be made small or large, and is served with a special mayonnaise sauce. I’ve made something similar to the little cakes, carrot and zucchini latkes, but when she said that okonmiyaki are also made into large pancakes in certain areas of Japan, right away I thought, “OK, tortilla española.” The Spanish omelette, known as the tortilla española, is traditionally made with potatoes, onions, and eggs. Other ingredients it might have are bell pepper, chorizo, ham, sardines, or tuna. Less common are vegetable tortillas, which are starting to come into fashion as people try to eat healthier. The main vegetable ingredients for the Japanese pancakes are the same vegetables common to Spanish and Mediterranean cuisine: cabbage, onions and carrots. So, I thought why not make okonomiyaki a la española with Romesco sauce? However, being that the main ingredient was cabbage, I did have some doubts about whether my boys would like it or not, but it was an all round hit with everyone. The sauce really made the dish!
Servings: 4 Prep Time: 20 minutes Cooking Time: 15 minutes
Ingredients for the Tortilla:
5 to 6 cups cabbage, finely shredded
1 small onion, very thinly sliced
½ red bell pepper, thinly sliced
1/3 cup whole wheat pastry flour
1 teaspoon kosher salt
5 to 6 tablespoons olive oil
Ingredients for Sauce:
Vegetable Pancakes with Romesco Sauce
1 tablespoon garlic
1/3 cup almonds
1 red bell pepper, (may be fresh or roasted)
1 tomato (peeled or unpeeled, your choice)
1 ounce fresh French bread
1 tablespoon white vinegar
2 tablespoons olive oil
¼ to ½ teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon red pepper flakes
1. Use a potato peeler to cut the carrot into strips, and then cut the strips into lengths about 3 or 4 inches long, and about ¼-inch wide. Add the carrots to the shredded cabbage, chopped onion, and the shredded bell pepper.
2. Heat 1-1/2 tablespoons of olive oil in a 10-inch pan. Add the vegetables, stirring frequently until they are tender. When they are ¾ of the way cooked, remove the pan from the heat. Put the vegetables in a medium bowl and let them cool for 5 minutes.
3. Beat the eggs until they are well mixed, and then add them to the vegetables along with the kosher salt. Sprinkle the pastry flour over the eggs and vegetables and stir well.
4. Add 2 tablespoons of olive oil to the pan, and when it is hot pour the egg mixture into the pan. Set the heat to medium low. After about 6 to 7 minutes you should see the egg starting to set up. If you stick a spatula under the tortilla and it holds together well, then it’s ready to flip. If is not ready, continue cooking until it holds together better.
5. Place a plate over the frying pan. If you are right-handed, hold the frying pan by the handle with the right hand and place your left hand on top of the plate. Quickly flip the pan over 180 degrees. Now your left hand will be holding the plate from underneath. (Reverse the process if you are left-handed. Your left hand will hold the panhandle and the right hand will be on top of the plate, and then you will flip the pan over).
6. If the pan is dry add about 2 tablespoons more oil and spread it around. Slide the tortilla back into the pan and allow it to cook it about 7 more minutes. Use a spatula to push down the sides so the edges become more rounded. If the top of the tortilla is uneven, pat it with the spatula to even it out. You don’t want a lumpy tortilla. Flip the tortilla out onto a serving platter when it is done. (*Note – if you have a thermometer you can use it to check if the tortilla is done. The center of the tortilla should reach 145°).
7. To make the sauce, place the garlic and the almonds in the food processor and let the machine run for a few seconds to break up the nuts. Add the remaining ingredients: bell pepper, tomato, French bread, vinegar, olive oil, paprika, salt, and red pepper flakes. Process until the sauce is smooth and store it in the refrigerator.
This recipe is linked to the Pennywise Platter
Secret Ingredient Mushroom Soufflé
I’ve been waiting patiently for this week’s edible item to come up in our 38 Power Foods blog group. The simple and unassuming egg is the power pick of the week and I’ll be making something that only the egg can do —the soufflé. From a cook’s perspective, eggs are one of the most versatile foods around. But, they also contain all the essential amino acids, they’re high in protein, low in calories, and help to make you feel satiated. Eggs are also a good source of vitamin D and B12.
This week I was in the mood for some experimentation because last year I came across a delicious whole wheat Mac ‘n cheese recipe in Mark Bittman’s The Food Matters Cookbook. Mark’s creamy sauce isn’t made with milk —it’s made with, surprise… cauliflower. Yeah! And it’s good too! So, I thought why not use this creamy cauliflower sauce in a soufflé to pump up the amount of plant food in the recipe. It worked. I got a good rise on the soufflé, about 2.5 inches. It didn’t rise above the bowl because was too big for the number of eggs in the recipe, but it rose as it should. Only those with keen taste buds might uncover a faint flavor of cauliflower; the mushrooms disguise it well. I served it with red bell pepper sauce, but you could also serve it with your favorite tomato sauce. My son loved it. And by the way, that’s a good sign if you have finicky eaters. Enjoy this secret ingredient mushroom soufflé.
Servings: 6 Prep Time: 25 minutes Bake Time: 42 to 45 minutes
2-½ tablespoons olive oil
1/3 cup dry bread crumbs
1 pound mushrooms, cleaned, and end tip cut off and discarded
1-½ cups cauliflower cream sauce
¾ teaspoon Herbs de Provence
6 large eggs, at room temperature
½ cup Gruyere cheese, shredded
¼ teaspoon sea salt
¼ teaspoon white pepper
Ingredients for the white sauce: (for both the soufflé and the spinach basil sauce)
1/3 pound cauliflower
2 cups low-sodium vegetable stock, or chicken stock
2 bay leaves
1/4 teaspoon sea salt
1 tablespoon olive oil
2 tablespoons flour
Preliminary Steps. Place an oven rack just below the middle position in the oven, and pre-heat the oven to 350°. Oil an 8-cup soufflé dish and dust it with 1/3 cup dry bread crumbs. Set it aside.
For The Sauce Base:
1. Chop 1/3 pound of cauliflower and cook it until it is tender in 2 cups of vegetable, or chicken stock, along with 2 bay leaves and ¼ teaspoon sea salt.
2. When the cauliflower is very tender remove the bay leaves. (If you separate the cauliflower from the sauce, you should have about 1 cup and 2 tablespoons to 1-¼ cups remaining cups of stock. If you have less add a little water or stock until you have at least 1 cup and 2 tablespoons.) Blend the stock and the cauliflower until the sauce is very smooth.
3. Heat 1 tablespoon of olive oil in a 2-quart sauce pan, and add 2 tablespoons of flour. Cook the flour 3 to 4 minutes over medium-low heat stirring constantly with a whisk, and then add 1-½ the cauliflower mixture. Stir until it thickens up, and set this sauce aside while you prepare the mushrooms.
For the Soufflé:
1. Use a food processor to finely chop the mushrooms in two batches until they resemble fine gravel. Next, place the mushrooms in an 8-inch pan with one tablespoon olive and cook them until all the moisture they release evaporates and they are pretty dry. Cool them a couple of minutes.
2. Separate the egg yolks from the egg whites.
3. In a large bowl, mix the egg yolks, mushrooms, shredded Gruyere, 1-½ cups of the cauliflower white sauce, the Herbs de Provence, and the white pepper.
4. Beat the egg whites with ¼ teaspoon sea salt until the whites hold a stiff peak.
5. Gently fold the egg whites into mushroom mixture and then pour the mixture into the previously prepared soufflé pan. Bake at 350° about 40 to 45 minutes.
My grandmother always scolded me when I used the word “kid” instead of the word “child,” and please don’t you leave a comment scolding me either, when I say that I never met a kid who liked to eat spinach. Isn’t that why they came up with the cartoon Popeye, to get little kids to eat spinach? And that trick only worked with relative success. On the other hand, most adults do seem to eat spinach. Something happens to the taste buds of teens and young adults. They miraculously seem to get over their aversion to this green.
Spinach, as you can probably well image, is among the 38 Power Foods that our blog group is writing about this week. Eating it does have its advantages. It ranks high for nutrient density and anti-oxidant benefits. And it’s packed with vitamin K, which is good for bones, and vitamin A, which is good for vision, red blood cell production, and for supporting the immune system to maintain a healthy body. Just look at Popeye!
About the recipe – I often make an omelette with vegetables. In Spain, when you cook an the omelette on both sides it’s called a tortilla, but it’s generally made with potatoes. Making a spinach omelette is a healthy alternative. I’ve made it with frozen spinach and I’ve made it with fresh spinach. The conclusion is that it tastes good either way!
Prep Time: 10 minutes Cook Time: 10 minutes Servings: 4 as side dish
1 small onion, finely chopped
1 pound frozen spinach, thawed
2-1/2 tablespoons olive oil
1. Steam the spinach just until it has wilted and the leaves have turned dark green. Rinse it under cold water and then squeeze all the water out. Let it rest a minute and then squeeze out as much water as you can. Chop the spinach and set it aside.
2. Sauté the onion in and 8-inch non-stick frying pan. When the onion is translucent remove it from the pan, and let it cool.
3. Place the eggs in a medium bowl, whisk until they are well blended and then add the cooled onions, the chopped spinach, and ¼ teaspoon of salt.
4. Place 1-1/2 tablespoons of olive oil in the frying pan and heat the pan to medium-high. When the oil is hot, add the egg mixture. After 5 minutes or so, you should see the egg starting to set up. If you stick a spatula under the tortilla and it holds together well, then it’s ready to flip.
5. Place a plate over the frying pan. If you are right-handed, hold the frying pan by the handle with the right hand and place your left hand on top of the plate. Quickly flip the pan over 180°. Now your left hand will be holding the plate from underneath. (Reverse the process if you are left-handed. Your left hand will hold the panhandle and the right hand will be on top of the plate, and then you will flip the pan over.)
6. If the pan is dry add a little more oil and spread it around. Slide the tortilla back into the pan and allow it to cook another seven to eight minutes. Use a spatula to push down the sides so the edges become more rounded. If the top of the tortilla is uneven, pat it with the spatula to even it out. You don’t want a lumpy tortilla. Flip the tortilla out onto a serving platter when it is done.
Note* – Many Spaniards flip the tortilla 2 to 3 times because the extra flips help to shape the tortilla.
The World’s Healthiest Foods
Power Foods: 150 delicious recipes with the 38 healthiest ingredients
If you are a blogger and would like to take part in our group blogging about Power Foods: 150 Recipes with the 38 Healthiest Ingredients, (from the editors at Martha Stewart’s Living Magazine) we’d love to have your company. Contact: Mireya(at)myhealthyeatinghabits.com for details.
Check out what these other bloggers have cooked up!
Alyce – More Time at the Table, Ansh – Spice Roots, Bambi – Adobo Down Under, Casey – SweetSav Jeanette – Jeanette’s Healthy Living, Jill – Saucy Cooks Martha – Simple-Nourished-Living, Mireya – My Healthy Eating Habits, Sarah – Everything in the Kitchen Sink,
This recipe is also posted at Pennywise Platter, Full Plate Thursday, and Whole Foods Wednesday
Poached Eggs with Mustard Greens
All good things come to an end. This is week 50 of blogging about the “50 Women Game Changers” outlined on Gourmet Online. Julie Powell is the honoree this week. If you’ve seen the movie Julia and Julia, you might know that Powell is the blogger behind the movie. Powell was a secretary, and bored. She turned to blogging and came up with “The Julie and Julia Project,” and cooked her way through 424 recipes in 365 days from Julia Child’s Mastering the Art of French Cooking. Her blog found its way into a 2003 New York Timesarticle and she was thrust into the limelight.
It seems like food bloggers are divided into several camps when it comes to the whole Julia and Julia phenomena. Some bloggers seem to think she had a unique idea, kitchen clueless and cooking her way through Child’s masterpiece. They are happy to see a fellow blogger make it into the big world of publishing and film. It’s not uncommon to for a blog idea become a book, but a film falls into the category of rare. Others see her as being disrespectful to Julia Child, as it comes off more as a stunt, and in the cooking world Julia Child is revered; you don’t mess with her. And there is another camp that seems to be upset that she’s gotten recipe book contracts and she’s not even a cook. I like what Jennie Yabroff at The Daily Beast has to say about it:
“Powell never claimed to be a great cook. She was clear, from her project’s inception, that it was simply a conceit: not to get a book deal, but to get a life. She was miserable in her job, hated her apartment, and was losing faith in herself […]. In this way, she resembled Child before she became a cookbook author and star of her own cooking show. Child, too, was looking for something to restore her self-confidence.”
I do see Powell as a game changer. She changed her life through cooking and writing, and she’s inspired countless numbers of other cooks and writers. Her two books are Julie and Julia: My Year of Cooking Dangerously, and Cleaving: A Story of Marriage, Meat, and Obsessions.
According to Delish one food Julie did not try until her project was the poached egg. Here I make it and serve it over a bed of sautéed mustard greens. It makes a light, and healthy lunch.
Cook Time: 4 to 8 minutes
Prep Time: 3 minutes
7 large leaves of mustard greens, washed, and stem and spine removed
1-1/2 teaspoons minced garlic
2 to 4 slices whole wheat toast
1) Put 8 to 10 inch pan on the stove and fill it with 2 inches of water. Bring the pot to boil and then add 2 teaspoons of vinegar, and 1 teaspoon of salt. Lower the heat to a simmer.
2) While you waiting for the water to come to a boil, get out an 8-inch sauté and add to it 1-1/2 tablespoons of olive oil. Add the garlic and begin to cook it over medium-low heat. Cook about 1-1/2 to 2 minutes and then add the mustard greens and sauté until they are tender.
3) Crack an egg and gently release the egg into the simmering water. Repeat with the second egg. Cook 4 minutes for a runny egg, and 8 minutes for a hard egg. Put the toast in the oven.
4) Use a spatula or a skimmer to remove the eggs from the simmering water. Rinse them briefly under warm water and then serve them on top of the mustard greens and sprinkle with salt and Spanish paprika.
Check out what these other great cooks have come up with:
Val – More Than Burnt Toast, Joanne – Eats Well With Others, Taryn – Have Kitchen Will Feed, Susan – The Spice Garden, Heather – Girlichef, Miranda – Mangoes and Chutney, Jeanette – Healthy Living, Mary – One Perfect Bite, Kathleen –Bake Away with Me Sue – The View from Great Island, Barbara – Movable Feasts, Kathleen – Gonna Want Seconds, Linda A – There and Back Again, Mireya – My Healthy Eating Habits, Veronica – My Catholic Kitchen, Annie– Most Lovely Things , Claudia – Journey of an Italian Cook, Amrit Beetles Kitchen, Alyce – More Time at the Table, Jill – Saucy Cooks, Sarah – Everything in the Kitchen Sink
This recipe is also posted at Full Plate Thursday, Slightly Indulgent Tuesdays, and Whole Food Wednesdays
Rolled Omelette with Black Bean Ginger Filling
Elizabeth Andoh, #41, is this week’s subject from Gourmet Online’s list of the “50 Women Game Changers“. I’d never heard of her, but that is not surprising since I’m new to Japanese food. She was born and raised in America but moved to Japan and attended the Yanagihara School of Traditional Japanese Cuisine, in Tokyo. In 1972 she opened her own culinary arts program, Taste of Culture. She also writes a newsletter that comes out six times a year that focuses on some aspect of Japan’s food culture. Among her several books are Washoku: Recipes from the Japanese Home Kitchen, and Kansha: Celebrating Japan’s Vegan and Vegetarian Traditions.
“Washoku is an integrated approach to achieving nutritional balance and aesthetic harmony at table; both a culinary philosophy and a set of practical guidelines for preparing food.” Andoh teaches that the traditional Japanese philosophy strives for a balance of food from 5 colors, 5 flavors, and 5 ways of preparing food. Also important is to source local food from the region one lives in, and to use foods from land and sea.
My local library does not carry any of Elizabeth’s books, and the internet didn’t satisfy my curiosity this time. I opted instead to focus on a technique that I found on her webpage for making a thin omelette, and then using it for makimono (rolls). Andoh uses a square pan for this omelette. I tried it on a flat grill and it worked fairly well, but the edges turned out a little ragged —not perfectly square as they turn out with her pan, but you can trim the edges. The filling is something I invented on the spot, not having the gingered chicken paste that she uses. The result of my little experiment didn’t look like anything as perfect that I saw on her webpage, but my friends and I enjoyed it for lunch. (If you make this be sure to drain the beans well so the roll will be tighter.)
Prep Time: 20 minutes
Cook Time: 14 minutes
Flat grill, or square omelette pan
Long chop stick
A plate large enough for the full opened omelette to sit on
Ingredients For the Omelette:
½ teaspoon sesame oil
1/8 teaspoon salt
Ingredients for the Filling:
1 cup black beans, drained
¼ teaspoon natural cane sugar
1 tablespoon plus 1 teaspoon ginger, minced
1-1/2 teaspoons onion, minced
3 tablespoons carrot, finely shredded, and lightly salted
3 tablespoons cucumber, finely shredded, and lightly salted
Procedure for the omelette:
1. Heat the grill to medium-high. Lightly beat the eggs with the sesame oil and salt. Have ready the plate to put the square omelette on.
2. Spread a little olive oil on the grill so the omelette won’t stick. When the grill is hot enough pour the egg onto the grill trying to keep it in a square shape. If some of the egg spreads beyond the square, gently fold it back into the square.
Pour the egg on the grill in the form of a square
3. When the egg has firmed up on the bottom side, use your chop stick or spatula to lift and flip the omelette. Finish cooking it another minute or two on the second side.
Procedure for the bean filling:
1. Squeeze the extra water out of the carrots and set them aside.
2. In a small bowl, mash together the black beans, the sugar, ginger, and the onion.
3. Spread the bean paste over the omelette leaving ½ edge on all sides. Top the beans with the carrot and the cucumber, and then tightly roll the omelette.
Spread the bean paste on the omelette and top with the vegetables
4. Return the omelette to the pan and cook until it is lightly brown on both sides.
Return to the grill and cook lightly on both sides
5. Remove the omelette from the grill and slice off the ragged ends and eat them; it’s too good to go to waste. Slice the remaining omelette into pieces about 1-1/4 inch wide. This should leave you with 8 pieces.
Garnish: Cilantro leaves, or chopped green onion
Check out what these other great cooks have come up with:
Val – More Than Burnt Toast, Joanne – Eats Well With Others, Taryn – Have Kitchen Will Feed, Susan – The Spice Garden, Heather – Girlichef, Miranda – Mangoes and Chutney, Jeanette – Healthy Living, Mary – One Perfect Bite, Kathleen –Bake Away with Me Sue – The View from Great Island, Barbara – Movable Feasts, Kathleen – Gonna Want Seconds, Linda A – There and Back Again Nancy – Picadillo, Mireya – My Healthy Eating Habits, Veronica – My Catholic Kitchen, Annie– Most Lovely Things , Claudia –Journey of an Italian Cook, Amrit Beetles Kitchen Escapades, Alyce – More Time at the Table, Martha – Simple-Nourished-Living, Jill – Saucy Cooks, Sarah – Everything in the Kitchen Sink
Tortilla de patata
Last week I kicked off a six-week summer in Spain series with gazpacho. Today’s recipe, tortilla de patata, also known as tortilla Española, is another traditional popular food. Spaniards eat it for lunch, dinner, snacks (meriendas), and for tapas. But, if you ask for a Spanish omelet in the United States, chances are you’ll be served an egg omelet filled with tomato sauce, bell peppers and onions.
You might be wondering why I’m sharing this recipe with you, after all, tortilla de patata isn’t exactly what you would think of as health food. It contains eggs and oil. However, one thing I learned here in Spain is that when you have healthy eating habits, you don’t have to think about calories, or how much fat is in the recipe. When you have healthy eating habits you eat a variety of fruits, vegetables, grains, and legumes, while going easy on sugar and fried foods. You eat home cooked meals rather than take-out. And you eat at the same time daily, which helps to regulate your metabolism. If you eat eggs today, tomorrow you’ll eat something else so you don’t repeat what you’ve already consumed. Variety is key.
My mother-in-law, Petra, and my sister-in-law, Gelines, demonstrate in the pictures below how to make the perfect tortilla de patata. Without a doubt, it’s the best I’ve ever tasted!
Yield: 4 to 5 large servings, or 12 tapa servings
Prep time: 25 minutes
Cook time: 20 minutes
3 medium large Russet potatoes
Cut the potatoes
1 medium onion, finely chopped
½ bell pepper, red or green, chopped into ½-inch pieces
1/2 cup olive oil
¾ teaspoon salt
1) Peel the potatoes and cut them into pieces ¼-inch thick by ½-inch wide.
Cook the potatoes
2) Over a medium-high flame, heat the olive oil in a 10-inch non-stick frying pan. When the oil is hot add the potatoes and let them cook for two minutes. Add the chopped onion and the bell pepper. Stir the potatoes and onions until the potatoes are three-quarters cooked and they appear translucent, about 15 to 20 minutes.
3) Get out a bowl large enough to fit the eggs together with the potato mixture. Beat the eggs and the salt in the bowl until they are well blended.
4) When the potatoes are ready, remove the pan from the heat and then strain the potatoes to remove the extra oil. After straining the oil from the potatoes, add the potato mixture to the eggs.
Mix the potatoes with the eggs
5) Wipe out the pan with a paper towel and add 1 tablespoon of oil back to the pan. Spread the oil around. Heat the pan over a medium-high flame. When the oil is hot, pour the potato and egg mixture into the frying pan and then turn down the heat to medium-low. After 10 minutes or so, you should see the egg starting to set up. If you stick a spatula under the tortilla and it holds together well, then it’s ready to flip.
6) Place a plate over the frying pan. If you are right-handed, hold the frying pan by the handle with the right hand and place your left hand on top of the plate. Quickly flip the pan over 180°. Now your left hand will be holding the plate from underneath. (Reverse the process if you are left-handed. Your left hand will hold the panhandle and the right hand will be on top of the plate, and then you will flip the pan over.)
Push down the sides
7) If the pan is dry add a little more oil and spread it around. Slide the tortilla back into the pan and allow it to cook another seven to eight minutes. Use a spatula to push down the sides so the edges become more rounded. If the top of the tortilla is uneven, pat it with the spatula to even it out. You don’t want a lumpy tortilla. When the tortilla is done, flip it out onto a serving platter.
Note* – Many Spaniards flip the tortilla 2 to 3 times because the additional flips help to shape the tortilla.
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You may also enjoy my recipe for Tortilla de Quinoa
This recipe is posted at Simple Lives Thursday
UPDATE 10/20/12: I was recently contacted by Nydia Armendia, who after living in Spain for three years has returned to the US and has started a business called Tortilla de Patata Gifts. She asked if I wouldn’t mind providing a link here for her site, and I said it would be no problem. Good luck with your efforts Nydia!
Tortilla de Quinoa
The other day I had some leftover quinoa pilaf that I made without the pomegranate, now that it’s out of season. What to do with the leftovers? Well, it’s good with easy over eggs, or a stir-fry –but I didn’t think of that. The food image that was making the neurons in my brain dance with lightning connections was a Spanish tortilla.
A Spanish tortilla is like a frittata, but it’s cooked on both sides. Halfway through the cooking process, you cover the frying pan with a plate and then flip the pan so the tortilla lands on the plate, and then you slid the omelet back into the pan to finish cooking it on the other side. The traditional Spanish tortilla is made with potato, onions, eggs, and salt, and oftentimes, bell pepper. It tastes great, especially my mother-in-laws; but, tortilla de patata, as it’s called in Spanish, can feel heavy in the stomach due to the potato and the oil the potato absorbs. I’ve been a bit irreverent to tradition. I’ve made tortilla with spinach, zucchini, asparagus, rice, and now, tortilla de quinoa.
One other change I’ve made is to cut down on the egg yolk, which is high in cholesterol and yolks may also cause inflammation due to the arachidonic acid in them. Don’t let this dish intimidate you. It may be a little scary the first time you flip a tortilla, but like anything worthwhile, the more you practice the better you get.
Servings: 4 to 6
Prep time: 15 minutes
Total time: 35 minutes
1 ½ cups cooked quinoa (leftovers)
3 to 4 tablespoons olive oil
½ medium onion, finely chopped
½ green or red bell pepper, roughly chopped
1 ½ tablespoons cilantro, chopped
3 egg whites
2 whole eggs
¾ teaspoon salt
½ teaspoon hot sauce
1 ½ to 2 tablespoons whole cilantro leaves
2 tablespoons cucumber chopped
5 or 6 strips of roasted red bell pepper
1) Heat 1 ½ tablespoons of the olive oil in a 10-inch non-stick pan. Begin to sauté the pepper in the oil. After two minutes add the chopped onion.
2) In a medium size bowl whisk together the egg whites and the whole eggs, and then add the quinoa, salt, and hot sauce. Stir well and set the bowl aside.
3) When the onions are transparent remove the pan from the cook top and add them to the egg mixture.
4) Wipe the pan with a paper towel and then put it back on the stove over medium-high heat. Add 1 ½ tablespoons of oil to the pan and spread it around so it covers the bottom of the pan.
5) When the oil is hot add the egg mixture to the pan and turn the heat to medium-low. After about 10 minutes you should see the tortilla starting to set up. If you stick a spatula under the tortilla and it holds together pretty well then it’s ready to be flipped.
Flip the Tortilla
6) Place a plate over the frying pan. If you are right-handed, hold the frying pan by the handle and keep your left hand on top of the plate. Quickly flip over 180 degrees, so now your left hand will be holding the plate from underneath. (Reverse the process if you are left-handed. Your left hand will hold the pan handle and the right hand should be placed on top of the plate, and then you will flip the pan over.)
7) If the pan is dry pour a little more oil in it and spread it around. Slide the tortilla back into the pan and allow it to cook. Use a spatula and push down the sides so the edges become more rounded. If the top of the omelet is uneven pat it with the spatula so it looks even, not lumpy. Cook the tortilla until the egg has set up, approximately another 8 minutes.
Slide the omelet onto a serving plate and garnish the top with the cucumber, cilantro and red pepper.
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This recipe is posted at Simple Lives Thursday.