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Posts Tagged ‘frittata’

I have a confession to make…I’m terrible with using up leftovers.  I know, I know, this does not support my efforts of trying to “go green”, and is effectively increasing my carbon footprint.  I am proud of myself for reducing the number of plastic bags I take home by using my reusable canvas ones, and I recycle as much as I can.  Yes, I wash aluminum foil after cooking so that I can recycle it.  We’ve switched, for the most part, to compact florescent bulbs.   I even bought biodegradable cat waste bags (made out of corn), at one point, but found they were too cumbersome.  During the summer, it is fairly easy to shop locally for produce with the farmers markets on practically every street corner, and in the winter, I try to do most of my shopping at Trader Joe’s.  Not only are the prices attractive at TJ’s, they source their food locally, where they can.

Back to leftovers…I try very hard to come up with ideas of how to make leftovers into a new dish.  I sometimes feel like MacGyver – averting some type of crisis with some twine and a handful of veggies.  I am not proud that I often find myself throwing away fresh herbs, and items that I forgot I had.  This time, though, I found a way to use up the leftover red chard from the Sweet Potato and Swiss Chard Gratin, half and onion, and two sweet potatoes!  Add some eggs, and presto, Spanish Tortilla!

This Spanish Tortilla was actually quite delicious.  It was a sweeter version of my previous Spanish Tortilla, but felt healthier with the sweet potatoes and chard.  I also used up some fresh herbs that I had kicking around.  Not only did it taste amazing, just look how pretty it was…

Spanish Tortilla with Sweet Potato and Red Chard
by Anne
Printable Recipe

2 TBS olive oil
2 sweet potatoes, peeled, sliced into 1/4 inch half moons
half a bunch of red chard, stems and leaves separated, and cut into 1 inch pieces
1/2 onion
8 large eggs
salt and pepper
fresh thyme, fresh parsley

Preheat oven to 350° F. Heat 1 TBS oil in an ovenproof nonstick skillet over medium heat. Add the potatoes and cook, stirring occasionally, until almost tender, 8 to 10 minutes.
In a second skillet, heat the remaining oil over medium heat.  Add the onion, and chard stems, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the onion softens.  Add the chard leaves, and cook until wilted.

Add the onion and chard mixture to the potatoes and mix to combine.  In a bowl, beat eggs, and add herbs.  Pour the egg mixture over the potatoes, chard and onion; stir to distribute the ingredients, and cook on stove top for 1 minute. Transfer the skillet to oven and bake until brown around the edges and a knife inserted into the center comes out clean, 15-20 minutes. Serve hot or at room temperature, sliced into wedges, and sprinkled with fresh herbs.

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Spanish Tortilla

A few years ago, I began receiving Real Simple magazine as a gift.  I love this magazine almost as much as I love Martha Stewart’s Living magazine.  Earlier this year, there was an article about hosting a tapas party.  There were recipes for marinated mushrooms, sangria, some sort of crostini, and Tortilla Espanol.  Adam became very excited when I was telling him about this idea for a tapas dinner party.  He recalled a story of how he ate a very similar dish called, Spanish Tortilla, while he was in Spain and how much he loved it!  Adam exclaimed that he wanted to help make it.  I was completely baffled – this man rarely cooks, so when he is excited about cooking, I gladly let him take the lead!  However, I always chop the veggies!

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Since the Great Bagel Incident, I always handle the knives in the kitchen.  The Great Bagel Incident happened several years ago.  It innocently began with a shopping trip, that I did alone, to purchase a wonderful meal that I had planned for Adam.  The store was already very busy, and it was a frustrating trip.  I bought bagels for breakfast with cream cheese and smoked trout, like he likes it.  I was feeling a little overwhelmed with everything I had to do in the kitchen to get the ingredients in the slow-cooker, and Adam requested repeatedly for me to make breakfast.  I told him to help me and make his own bagel.  Well, sure enough, he cut his finger and I had to take him to the emergency room.  If Adam told this story, he would say that since I knew that the likelihood of him cutting himself was so high, I effectively cut him myself.  Luckily, and unfortunately, he was unable to get stitches.  The emergency room tech said that bagel cutting injuries are one of the most common injuries they treat.  We purchased a bagel guillotine, and Adam hasn’t wielded a knife since then.

We have made Spanish Tortilla many times this year.  It has become so routine that we don’t need to follow the recipe.  We have always used 2 more eggs than the recipe calls for, because it just didn’t seem to cover the potatoes.  It is a great dish, and is basically a frittata minus the cheese, and you don’t have to flip it.  The eggs and potato are reminiscent of breakfast, but paired with bread and white wine, very elegant.  The simplicity is amazing!

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Spanish Tortilla (adapted from Real Simple magazine)
Printable Recipe

2 tablespoons olive oil
2 russet potatoes (approx. 1 pound), peeled, cut into 1/4-inch-thick half-moons
1 onion, thinly sliced
salt and black pepper
8 large eggs, beaten

Preheat oven to 350° F. Heat the oil in an ovenproof nonstick skillet over medium heat. Add the potatoes and cook, stirring occasionally, until almost tender, 8 to 10 minutes. Add the onion, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the onion is soft and the potatoes are tender, about 5 minutes.
Pour the eggs over the potatoes; stir to distribute the ingredients. Transfer the skillet to oven and bake until brown around the edges and a knife inserted into the center comes out clean, 15-20 minutes. Serve hot or at room temperature, sliced into wedges.

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