Spanish Made Easy
In tapas bars throughout Spain, frittatas (called tortillas) made by cooking eggs with potatoes, peppers, olives, cheese or other fillings are served with bread and Sherry or a fruity local red wine.
This tortilla features tender slices of potato and strips of red and green peppers. It can be served hot or at room temperature. Accompany it with good crusty bread and a simple Spanish-style salad of chopped tomatoes, parsley, peppers and olives. This menu works for a brunch, lunch or light dinner.
Menu
Spanish Potato and Pepper Tortilla
Chopped Salad
Crusty Bread
Spanish Potato and Pepper Tortilla
Active Work Time: 15 minutes * Total Preparation Time: 30 minutes * Vegetarian
Olive oil
1 large potato, peeled and thinly sliced crosswise
1 small green bell pepper, cored and thinly sliced
1 small red bell pepper, cored and thinly sliced
3/4 tablespoon minced fresh thyme or 1/2 teaspoon dried
Salt
Freshly ground pepper
5 eggs
2 tablespoons minced parsley
* Heat 1 1/2 tablespoons oil in 10-inch heavy-bottomed skillet over low heat. Add potato slices, making sure they don’t stick and clump together. Cook until softened, stirring frequently, 8 minutes. (Potato slices shouldn’t turn brown, but don’t worry if a few do.) Add green and red peppers, thyme and salt and pepper to taste and cook until tender, stirring frequently, 8 minutes.
* Whisk eggs with salt and pepper to taste in large bowl. Remove potatoes and peppers from skillet with slotted spoon, keeping excess oil in skillet. Add vegetables to whisked eggs; let sit 3 minutes.
* Heat 1 tablespoon oil in skillet over medium heat. There should be enough to coat bottom of pan; add another 1/2 tablespoon oil if necessary. Add eggs and vegetables, and spread across bottom of skillet. Cook until bottom of tortilla is set and golden brown, about 3 minutes. (Top will still be wet.)
* Broil 4 inches from heat source until almost set on top, 1 to 2 minutes. Tortilla should still be slightly moist, but not wet. Use spatula to loosen bottom from skillet. Place plate on top of skillet and invert tortilla onto plate. Sprinkle with parsley before serving. Cut into wedges and serve warm or at room temperature.
2 to 4 servings. Each of 4 servings: 201 calories; 156 mg sodium; 266 mg cholesterol; 15 grams fat; 8 grams carbohydrates; 9 grams protein; 0.34 gram fiber.
Spanish Chopped Salad
Active Work and Total Preparation Time: 10 minutes
A colorful chopped salad that goes well with egg dishes, roasted meats, chips or as a topping for toasted crusty bread.
1 large tomato, chopped
1/4 cup minced parsley
1/4 cup chopped green or red bell pepper
1 green onion, finely chopped
1/4 cup black or green olives, pitted and chopped
2 1/2 tablespoons olive oil
1 tablespoon Spanish Sherry vinegar or wine vinegar
Salt
Freshly ground pepper
* Combine tomato, parsley, bell pepper, onion, olives, oil, vinegar and salt and pepper to taste. Serve within 1 hour.
2 servings. Each serving: 209 calories; 535 mg sodium; 0 cholesterol; 21 grams fat; 6 grams carbohydrates; 1 gram protein; 1.01 grams fiber.
Game Plan:
30 minutes before: Saute potato and bell pepper.
20 minutes before: Prepare salad.
15 minutes before: Cook eggs. Preheat broiler.
5 minutes before: Finish tortilla beneath broiler.
Just before serving: Heat bread in hot oven.
Ingredients
Shopping list
Bell peppers
Crusty bread
Green onions
Black or green olives
1 large potato
Fresh thyme
Tomato
Staples
Eggs
Olive oil
Parsley
Spanish Sherry vinegar or wine vinegar
