My second son and his girlfriend moved out a few weeks ago. They’ve both lived with me for the past two years. I have never lived by myself, which makes it a challenge to learn how to cook for just one person. My ex-husband was a chef, and I like to think I picked up a few cooking techniques from him.
I like recipes that are simple and I can eat for several meals. I also try to be somewhat healthy. One of my go to dishes is the Spanish tortilla. It is more of a frittata type egg dish. It is also a recipe that can be modified according to what’s in the fridge and what needs to be used up.
There’s a few staples that I keep on hand, such as eggs, olive oil, vinegars, of course salt (several varieties) and peppercorns. Black pepper isn’t my favorite spice, but it does balance out the other flavors. I go a bit light when I use it. I have edited the recipe to reflect how I actually prepared it.
Tortilla Espanola (Spanish Tortilla)
1 pound Yukon gold or small red potatoes, cut into 1/4-inch-thick slices (I used half of a russet and half of a sweet potato)
1 large red bell pepper (I only had about ⅓ of a pepper… so that’s what I went with)
2 tablespoons extra-virgin olive oil, divided
2 1/2 cups thinly vertically sliced onion (about 1 large) (I used the half yellow onion that was left.)
1 tablespoon sherry vinegar
1/4 cup chopped fresh flat-leaf parsley (didn’t have any)
1/4 cup 2% reduced-fat milk
1 tablespoon chopped fresh oregano (I have deck planters with herbs that I can use as needed)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 large eggs, lightly beaten
3 large egg whites, lightly beaten
1. Preheat broiler.
2. Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until potatoes are crisp-tender; drain. (It helps to cook the potatoes in advance)
3. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place pepper halves in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and chop. (Placing the pepper in the bag steams the blackened skin, and makes it really easy to remove, but keeps the flavor of roasting in the flesh of the pepper)
4. Reduce oven temperature to 425°. (I eliminated this...explanation in step #7)
5. Heat a 10-inch nonstick ovenproof skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion (I also added the chopped roasted pepper and the potatoes) cook 5 minutes or until golden and tender, stirring frequently. Add vinegar; cook 1 minute, stirring constantly. Remove pan from heat.
6. Combine parsley, milk, oregano, salt, black pepper, eggs, and egg whites in a large bowl, stirring with a whisk. (whisked together before cooking the onion/pepper/potatoes). Gently stir in bell peppers, potatoes, and onion mixture.
7. Return pan to medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add egg mixture to pan; cook 2 minutes, shaking pan occasionally. (I also use a wood spoon to move egg into the center of the pan, all around the edges of the pan. Then shake the pan to settle the egg mixture, before placing pan in oven.) Place pan in oven (under the broiler). Bake at 425° for 10 minutes or (Broil) until eggs are thoroughly cooked and top is lightly browned. Invert tortilla onto a serving platter (only if you want to). Cool slightly. Cut into 6 wedges.
This dish is also tasty cold, or warmed up in the toaster oven. I make this at least every other week.
Original recipe myrecipes.com, filed from Cooking Light, March 2014 issue.