Tag Archives: brunch

Green Shakshuka

The monkeys and I have spent the winter mostly hibernating, eating comfort food and getting fat. But Spring is finally here! That means farmer’s market is revving up to full swing and new things are popping up every week that make me want to experiment in the kitchen.

In one of those perfect timing situations, the lovely Jenn Louis, a chef here in Portland, is releasing her new cookbook this month (in stores April 11th, woohoo!), aptly titled The Book of Greens! I was lucky enough to be eating at her restaurant, Ray, on the day the author copies landed  and bought the very first copy. Booyah!

The cool thing about this book is it gives you plenty of recipes for the “normal” greens you might be used to eating but also for lots of things that maybe you haven’t heard of or have never tried or didn’t know you could eat. I always get a few mystery items in my CSA boxes and this is going to be a huge help when figuring out what to do with them. This cookbook highlight greens I didn’t know existed and it goes way beyond salads.

This is the second recipe I’ve made out of this book and both have been delicious. I love my eggs and who knew there was a way of making them that I’ve never tried? Normally shakshuka is made with a red, tomato-based sauce but I’ve never seen a green version. Think salsa verde on steroids, with the eggs gently cooked right in the sauce. I love the zing of the tomatillos, balanced with a little spice and a lot of greens. You can eat this with challah toast, or do as I did, and serve it over rice for dinner. I also ate the leftovers over hash browns (don’t judge, you know how I feel about potatoes). This was so tasty.

Green Shakshuka!

Green Shakshuka
(a.k.a. Malabar Spinach Shakshuka, from The Book of Greens, by Jenn Louis)

1 pound tomatillos, husks removed and halved
4 oz. malabar spinach (I used regular spinach, or you could also sub chard)
1 cup fresh cilantro leaves, plus a few sprigs for garnish
1 jalapeno, stemmed & cut into thirds (remove seeds and membranes if you want it less spicy)
3 tbsp. olive oil
1 small yellow onion (I used half since I have an onion hater in the house)
2 cloves garlic
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground caraway
1/2 tsp. ground turmeric
Sea salt
4 eggs
2 oz. sheep’s milk feta

Challah toast, rice or potatoes for serving

Combine tomatillos, spinach, cilantro, and jalapeno in a food processor. Pulse until all of the ingredients are finely chopped. Scrape down the sides of the bowl and process again until the ingredients are well mixed but not fully pureed. The texture of the ingredients should be fine, not chunky. Set aside.

Green things getting ready to get chopped up. Don’t worry, I squished them all down in there.

Over medium-high heat, warm the olive oil in a 10 inch skillet. Add the onion, garlic, cumin, coriander, caraway, and turmeric and cook, stirring often, until the onion is translucent, about 4 minutes. If the garlic begins to brown, decrease the heat.

Add the tomatillo mixture, season lightly with salt, and bring the sauce to a light simmer. Cook slowly until the sauce thickens, 8-10 minutes. Crack the eggs atop the spinach-tomatillo mixture, turn the heat to low, and cover the pan to allow the eggs to cook gently and steam. Cook the eggs until the whites all set, 4-5 minutes.

Spoon into individual bowls with the eggs on top, and garlic with the cilantro springs and feta. Serve immediately with challah toast, rice or potatoes (or for a low carb option, just eat it with a spoon)!

Serves 2.

 

 

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Turkey and Mushroom Quiche

You may be sick of turkey. Thanksgiving wasn’t that long ago and let’s face it: most of us overdose on the bird, and then the leftovers, and then we don’t want it for another year until it’s time to gorge again while giving thanks.

I, on the other hand, take advantage of the turkey sales at Thanksgiving time so I can have turkey the rest of the year too, because I like it and it’s so versatile to use in lots of recipes. This year I was also given the gift of a smoked turkey by my uncle and that stuff is just heavenly. Since my freezer was apparently designed by Keebler elves and won’t hold one frozen turkey, let alone two, these two feathered friends were instantly shredded and put into freezer bags and packed nicely into my tiny freezer, ready to use for whatever strikes my fancy. If you don’t happen to have a cache of frozen turkey at your disposal, simply purchase some cooked turkey from your deli or roast a small turkey breast or leg for this recipe. Or substitute other meat or veggies if you’d like, it’s your dinner after all. And quiche is a great way to use up whatever leftovers you may have lying around. Chicken would work great in this as well.

Turkey and Mushroom Quiche

Turkey and Mushroom Quiche

Turkey and Mushroom Quiche

1 pie crust (homemade or premade – I like the Pillsbury ready-to-use, refrigerated crust)
1 cup cooked smoked turkey, chopped or shredded
1 cup mushrooms
1 clove garlic, minced
1 leek, white and light green parts, sliced
1/4 tsp. dry Italian seasoning
Salt & pepper
5 eggs
1 3/4 cup half n half
4 oz. goat cheese

Preheat oven to 425˚.

In a skillet, head a drizzle of oil or butter in the pan and add the leek, garlic and mushrooms. Sauté 2-3 minutes. Add Italian seasoning. Cook a minute or so more until veggies are soft and then remove from heat.

In a bowl, beat 5 eggs with a pinch of salt and pepper and the half n half. Set aside.

Unroll dough and press into a 9 inch pie pan. I like to dust the bottom of the crust with a bit of flour so it doesn’t stick. Crimp edges. Put turkey in the bottom of the crust. Top with veggie mixture. Place dollops of goat cheese all around. Pour egg mixture over the top.

Carefully place in the oven. Cook at 425˚ for 15 minutes. Turn temperature down to 375˚ and cook another 30 minutes. Remove from oven and let sit for 10 minutes before cutting. Slice into wedges and serve. Yummy hot or cold.

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Pesto Potatoes with Poached Eggs & Spinach

Any meal that is centered around potatoes is going to be a winner in my book. There is no better way to get me to eat a whole bunch of spinach than to pile some wonderful potatoes on top of it.

I’ve been known to make this particular meal for breakfast, lunch or dinner (sometimes more than once in a day if I have leftovers). Not only that but the potatoes used in this regularly show up as a side dish for dinner or breakfast as well.  Now that summer is approaching, I already have one pot of basil growing with more to join it soon, which means pesto in my fridge ALL SUMMER LONG!

If you have your favorite pesto recipe or store brand, feel free to use that. For my fresh basil pesto, click here. Or for something slightly different, try my recipe for hazelnut pesto.

Pesto Potato Masterpiece!

Pesto Potato Masterpiece!

Pesto Potatoes with Poached Eggs & Spinach
(Serves 2-3)

2-3 cups red potatoes, quartered
2-3 tbsp. basil pesto
2 tbsp. olive oil
2 tbsp. red wine vinegar
Salt & pepper
Eggs (1-2 per person)
3 cups spinach
Handful of kalamata olives, pitted

For sauce:
1 tbsp. mayonnaise (or olive oil if you don’t like it creamy)
2 tsp. red wine vinegar
1 tsp. pesto

Bring a pot of water to a boil. Add potatoes and cook about 10 minutes until fork tender (but not mushy). Drain potatoes. In a bowl, whisk together 2-3 tbsp. pesto, 2 tbsp. olive oil, 2 tbsp. red wine vinegar and a pinch of salt & pepper. Add potatoes and toss to coat.

Divide spinach between two plates.

Spinach

Spinach

 

Top with potatoes.

Then potatoes. Mmm.

Then potatoes. Mmm.

Bring a small pan of water with 1/2 tsp. of vinegar to a boil. Gently break eggs into the pan (1-2 per person). Turn heat down to simmer. Cook 3 minutes until whites are set. Remove with a slotted spoon and lay on top of potatoes.

Perfectly poached eggs on top. If you prefer your eggs a different way, do your own thing here.

Perfectly poached eggs on top. If you prefer your eggs a different way, do your own thing here.

Mix together sauce ingredients in a small bowl. Scatter a few olives on top of the eggs & potatoes. Drizzle everything with sauce, add a grind or two of fresh pepper and eat!

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April’s Eggs Florentine

“Florentine” seems to be the vague describer of anything with spinach.  I never knew that spinach and Florence were that closely connected but that seems to be the case.  Is it the birth place of spinach?  Or just the first place they thought to put eggs and spinach together?  Who knows? All I know is that it’s a pretty yummy combo.

If you look up recipes for Eggs Florentine you will find a pretty wide variety.  Everybody has their own little spin. But usually, it’s some sort of riff off Eggs Benedict.  There is some sort of bread, spinach, poached eggs, and some sort of sauce – sometimes it’s hollandaise, some times Mornay, or something else.

I usually make this just for me, so cooking up a fancy sauce for one isn’t always practical. Instead, I usually mix together a quickie sauce that in actuality is closer to a salad dressing.  It’s a little lighter, and definitely quicker.  And if you don’t want to mess with it, honestly sometimes I just skip it altogether.

April's Eggs Florentine

April’s Eggs Florentine

April’s Eggs Florentine

1-2 pieces of sourdough bread (usually the sourdough I buy is giant so I just cut one piece in half)
1/2 tsp. vinegar (any kind)
2 eggs
1/2 cup baby spinach
1 tsp. mayonnaise
1/2 tsp. dijon mustard
Dash of dill
Dash of cayenne
1 tsp. lemon juice

In a small skillet, add a pinch of salt and vinegar to about an inch of water.  Bring to a boil.  Break eggs into the water and turn down to medium.  Cover. Stick the bread in the toaster.  When the toast pops up, the eggs should be done.  Scatter fresh spinach on top of toast and, using a slotted spoon or spatula, lift eggs, let water drain off, and place onto spinach.  In a small bowl mix mayo, dijon, dill, cayenne and lemon juice.  Drizzle over the top of eggs and serve.

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Individual Spinach Quiche in Phyllo

There’s just something about food made in tiny individual forms that makes me happy.  I’m really not sure why.  They are so cute and delicious and let’s face it, it’s fun to say you ate 4 quiche for dinner.

Instead of the traditional pie crust, I used phyllo dough for the crust in these.  I was in the mood for something light and flaky and it was the perfect solution!  As an added bonus, they were also really pretty and had a satisfying crunch.  Since you’re making individual servings they are also really easy to customize to different tastes if you have a mushroom or feta hater among you.

This recipe makes a dozen quiche, but don’t be surprised if everyone eats three or four.  If you have some left over, they are great for breakfast the next day, but the phyllo will lose its crunch after a night in the fridge.

Individual Spinach Quiche in Phyllo.  How pretty is that?

Individual Spinach Quiche in Phyllo. How pretty is that?

Individual Spinach Quiche in Phyllo

1 package phyllo dough (you will probably only use half of it)
2 tbsp. butter, melted
1 package frozen chopped spinach, thawed
4 oz. mushrooms
5 eggs
1 1/2 cups half n half
Pinch of nutmeg
Salt & pepper
Feta cheese
Pine nuts

Preheat oven to 375˚.  Spray a muffin pan (regular size, for 12 muffins) with cooking spray and set aside.

In a bowl, whisk together eggs, half n half, nutmeg and a bit of salt & pepper.  Set aside.

Unroll your phyllo dough and cover with a slightly damp towel so it doesn’t dry out.  On a clean surface, lay out one sheet of phyllo dough.  If you haven’t worked with phyllo before, be warned it is quite fragile, but it’s not tragic if it tears. If it does, just set the pieces side by side and keep going.  Brush lightly with melted butter (it does not have to be perfect).  Top with another sheet and brush lightly with butter.  Repeat with another 3 to 4 sheets, until you have a stack of 5-6 sheets of dough.  Cut into 6 squares.

Yes, it looks like paper.  It even feels like paper.  But it tastes like dough.  It's magic!

Yes, it looks like paper. It even feels like paper. But it tastes like dough. It’s magic!

Place each square into a muffin well, pressing to shape the square to the bottom of the well.  Repeat process with another 6 sheets of dough, and press into the other wells, making 12 pie crusts.

Tiny pie "crusts"

Tiny pie “crusts”

Saute mushrooms in a small skillet until browned.  Put a few mushrooms in the bottom of each quiche.

Mushrooms.  Don't like mushrooms?  Just leave them out.

Mushrooms. Don’t like mushrooms? Just leave them out.

Squeeze liquid from thawed spinach.  Place a wad of spinach in each quiche and spread out a bit.

minispinachquiche4

Top with a few crumbles of feta cheese (or any other cheese you’re fond of).

minispinachquiche5

Pour egg mixture over the top of the veggies and cheese, being careful not to overfill.  This is most easily accomplished by using a measuring cup with a spout or a small ladle. Top each quiche with a few pine nuts.

minispinachquiche6

Bake for 20-30 minutes until egg mixture is poofed up and crust is golden brown.  Let sit for 5 minutes or so to cool and set up.  Use a butter knife to carefully lever each quiche out of the pan and transfer to a plate.  These are great served with a big green salad.

When they are done, they look like this.  Yum!

When they are done, they look like this. Yum!

 

 

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Spinach-Feta Omelet with Pine Nuts

I’ve given up buying cereal.  Whenever I do, we each have a bowl and then watch it sit on the shelf thereafter, slowing going stale.  Suffice it to say none of us are big fans of the stuff, in spite of the occasional craving.  I feel better and less hungry throughout the day when I have a bit of protein in the morning instead.

This delicious omelet makes a perfect breakfast or lunch.  The pine nuts add a nutty touch that works beautifully with the spinach.  Add them near the end of sauteing the veggies, since they burn easily.

Spinach-Feta Omelet with Pine Nuts

Spinach-Feta Omelet with Pine Nuts

Spinach-Feta Omelet with Pine Nuts

1/4 cup onion, finely chopped
3/4 cup baby spinach, coarsely chopped
1 tsp pine nuts
2-3 tbsp. feta cheese
2-3 eggs
Salt & pepper

Beat eggs with a pinch of salt & pepper and set aside.

Heat a medium skillet (I prefer a 10″ skillet for omelets) over medium heat.  Add a drizzle of olive oil and rub around skillet to coat entirely.  Add onion and sauté 2-3 minutes, until tender.  Add spinach and pine nuts.  Cook, stirring frequently another minute or two, until spinach is slightly wilted.  Remove veggies to a plate.

Cooking the veggies.  I only cook until the spinach is just barely cooked.

Keep an eye on the veggies so your pine nuts don’t burn!

Add eggs to the skillet.  Swirl around to coat the bottom of the pan.  Using a spatula, push or lift the edges of the egg, tilting the pan so the runny egg fills the empty spot.  Keep doing this until there is no runny egg.  You will end up with a bumpy, moon crater surface of an omelet, with the egg mostly cooked but still glossy on top.

Scatter cheese all over the surface, and then put the veggies just on one half.

Yum!

Yum!

Cook a minute until cheese starts to melt, fold omelet over, slide out of the pan and serve immediately.

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Broiled Grapefruit

Most people think I’m pretty strange when I tell them I cook grapefruit.  But the truth is, this is absolutely the best way to eat it.  I had this once at a B&B in Taos, NM and I’ve made it like this ever since.  The combination of heat and brown sugar makes for a sweet, juicy treat.  No sour faces.  And it works well with any kind of grapefruit.  This is the perfect addition to any breakfast or brunch, and not bad for a yummy snack either.

This hardly qualifies as a recipe since there are only two ingredients, but that doesn’t make it any less delicious.  Make it today.

Broiled Grapefruit and Scrambled Eggs

Broiled Grapefruit and Scrambled Eggs

Broiled Grapefruit

Grapefruit
Brown sugar (about a teaspoon for each grapefruit half)

Preheat broiler.  Slice a bit off each end of the grapefruit so there is a little flat spot for it to sit on so it won’t roll around.  Cut grapefruit in half and set the halves in a baking dish.  Sprinkle the top of each half with a teaspoon or so of brown sugar.

grapefruit2

Broil for about 3-5 minutes, until edges begin to brown and the brown sugar has melted over the top.  Remove from oven and eat.

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Brunch Is Dinner

Everybody likes brunch.  I love brunch.  The only thing I don’t like about brunch is that it’s so late in the morning you’re starving from skipping breakfast.  My solution?  I just eat brunch for dinner.  Because brunch food is great, but waiting for it is not so great, in my opinion.

My favorite brunch food, hands down, is Eggs Benedict.  But I’ve been doing Weight Watchers lately, and it turns out Hollandaise sauce is evil.  That’s probably why it’s so incredibly good.  But it’s also why I rarely indulge in that heavenly substance these days.  Instead I have a couple tasty alternatives.  One of my favorites is a quickie pesto sauce.  As far as being healthy, it’s not too bad, somewhere in between Hollandaise and no sauce.  With this dish, you’re eliminating the bread, which I think gives you leeway for sauce.  And I’d trade bread for sauce any day.  By the way, if you love bread, or want to make the dish a little more hearty, you can go ahead and put a piece of toast underneath this.

If you go to a culinary class or watch videos of how to poach an egg, they use a big pot, and vinegar and slotted spoons.  I don’t do it that way.  For one thing, I don’t like washing big pots.  For another, I’m lazy.  I want to cook everything in one pan if possible.  I prefer to use a skillet, and a small amount of water, and I think it works great.  Is it technically poaching?  Maybe, I don’t really know.  Does it matter?  Not to me.

Eggs Asparagus with Pesto Sauce

Eggs Asparagus with Pesto Sauce

2 eggs
8-10 stalks of asparagus (or as much as you feel like eating)
1 tsp. pesto
1 tsp. mayonnaise
1 wedge of lemon
Salt & pepper

In a medium skillet, add 1/4 – 1/2 inch of water.  Add salt and bring to a boil.  Add asparagus and eggs.  Don’t worry if they aren’t completely submerged.  Immediately turn heat down to medium and cover with a lid.  Set your timer for 3 minutes.  If you like your eggs more done in the middle you may want to cook a bit longer, but this is usually about perfect for a slightly yolky middle.

You can put these in separate pans if you want, but I don’t like to wash dishes, so this works just fine for me.

While the eggs and asparagus cook, in a small bowl mix pesto and mayonnaise.  Squeeze the wedge of lemon into the mixture, add a bit of salt and pepper and mix well.  With tongs, remove asparagus from pan and drain on paper towels.  Transfer to a plate.  Use a slotted spatula to gently remove eggs and lay on top of the asparagus.  Drizzle with sauce and sprinkle with salt & pepper.  Eat!

WW Points – 6 / Calories – 237

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Mom’s Berry Tart

I’m a chocolate girl.  Many of you already know this about me.  If it’s dessert, it should be chocolate.  Except this time of year.  The berries are getting good now and I am loving them!

My mom is not a chocolate girl.  Obviously my chocolate gene came from the other side.  So, for Mother’s Day, I ditched the brownies and cake, and made my mom a berry tart.  I knew exactly what I wanted.  Didn’t want it too sweet, or too goopy.  I wanted the fruit to be the star. And I know kiwis aren’t berries, but they go well with berries, and they look so pretty! This recipe is simple, bringing out the sweetness of the berries, without a lot of added sugar.  Make sure you get nice ripe berries.  I got lucky at my fruit stand, they had fresh sun-ripened strawberries that tasted like they’d been dipped in sugar, perfect kiwis, and some of the biggest, juiciest blueberries I’ve ever seen!

And just for good measure, there is a little chocolate.  It is dessert after all.

Mom’s Berry Tart

Mom’s Berry Tart

1 pie crust
4-5 oz. bittersweet chocolate (I used Ghirardelli)
1 tbsp. butter
2 tbsp. heavy cream
1 package cream cheese
2 tbsp. sugar
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 cup strawberries, sliced
1 cup Blueberries
2 kiwis, sliced

Blueberry Glaze (optional)

2 tbsp. blueberry jelly (or you could use a different fruit flavor)
1 tbsp. sugar
1/4 cup water
1 tsp. cornstarch

Spread pie crust out on a round tart pan or pizza pan, gently stretch to fit if necessary.  Stab with a fork all over and bake at 400˚ for 8-9 minutes.  Let cool.  In a small glass bowl, break up chocolate.  Add butter and cream.  Microwave for 1 minute.  Stir until smooth.  Pour over pie crust and spread to cover.  Refrigerate for about 30 minutes to cool and harden.  In a bowl, combine cream cheese, 2 tbsp. sugar, vanilla and almond extract.  Beat with a mixer or whisk until smooth and creamy.  Spread over chocolate layer in pie crust.  Arrange sliced fruit and berries in a pretty pattern on top.

You can stop here if you’d like.  If you want to take it a step further, make a quick berry glaze by combining blueberry jelly, sugar, water and cornstarch in a small saucepan over medium heat.  Whisk well to make sure you don’t have cornstarch lumps.  Stir constantly while you bring the mixture to a boil.  Cook and stir for a minute or two after boiling until thickened and bubbly.  Pour over fruit tart.  Chill.  Cut into wedges and serve.

Mom’s Berry Tart with Blueberry Glaze

 

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Project Veggie: Day 19 – Spanish Tortilla

Last year I was fortunate enough to go visit my sister in Spain, where she was living at the time.  I was very very happy to see her and her family, but let’s be honest.  Traveling is all about the cool food.  One night we went out for tapas.  Little plates of appetizers, if you’re not familiar with the term.  I love tapas because you can try so many different things instead of just choosing one.  Spanish Tortilla was one of the things we ate.  Much to my surprise, it actually doesn’t contain tortillas at all, it’s more of a potato tart sort of thing.  I never thought of potatoes in Spanish cooking but there they were.  That particular Spanish Tortilla didn’t rock my world but it was really good. Good enough that I wanted to try to make it at home.

Tapas & sangria. Yum.

A few months ago I came across a recipe for Spanish Tortilla in a magazine.  I made it and it was fine.  I basically thought it was just another version of a frittata; there wasn’t anything special about it.  And then…my sister sent me a new cookbook.  A couple of American friends of hers decided to write a cookbook while they were living in Spain, with a little help and instruction from an actual Spanish person.  I got one of the first copies and it is a treasure!  The Drinking Girls’ Guide to Spanish Food is so fun; the recipes are quick, authentic, and delicious!  I love how it’s structured with full menus, including cocktails.  The Spanish Tortilla pictured there did not look like what I’d made previously and the recipe was quite a bit different so I decided to give it a whirl.  It was a completely different, potato-induced pleasure experience.  It’s a good thing my kids were here to eat part of it because I’m not sure I would have been able to stop. This recipe will be made over and over again in my house.

Microwaves are nice to have and convenient for re-heating tea or leftovers, or making popcorn.  I’ve never really used it much for actual cooking.  I prefer the way things taste when they are cooked on the stove top.  This recipe isn’t cooked in the microwave but a lot of the prep work is done there.  If you’ve cooked potatoes much you know that sometimes even an easy recipe can take a little while because they take a while to cook.  With this process, it’s nice and quick and the potatoes cooked up perfectly.  Don’t be alarmed by the amount of olive oil in the recipe.  A good portion of it is poured off and can be reused for something else.

Spanish Tortilla. Nomnomnom!

Traditional Spanish Tortilla
(from The Drinking Girls’ Guide to Spanish Food, by Ashleigh Wehmeyer & Tiffani Warner)

3-4 medium potatoes, peeled and sliced
1 large sweet onion, diced
5 large eggs
1 cup extra virgin olive oil
2 tsp. sea salt
Fresh ground pepper to taste

Place chopped onions and olive oil in a large microwave safe bowl (glass is preferred).  Microwave on high for 5 minutes.  Remove and stir.  If onions aren’t soft and translucent, cook them another 2-3 minutes.  While the onions are cooking, peel and slice potatoes (about 1/8″ thick slices).  If you do this early, soak in a bowl of cold water until ready to use (drain off water before using).  Add potatoes and sea salt to onion mixture and stir.  Place a lid or plate over the bowl, leaving a small opening to vent.  Microwave for 15 minutes on high.  Remove and stir.  Potatoes should be fork tender.  If not, cook another 2-3 minutes.  Drain the potato and onion mixture through a colander, collecting the extra oil in a bowl underneath.  Save for later.

Crack eggs into a shallow baking dish or serving bowl.  Beat them until well mixed, then fold in the potato and onion mixture.  Heat 2 tbsp. of reserved oil in a 10 inch, non stick skillet over high heat.  Swirl the hot oil all around the pan.  When it starts smoking, pour in the potato mixture.  Immediately turn down to medium heat.  Keep running your fork around the outside of the mixture as it bubbles up.  Also, use your fork to pull apart in the middle, allowing more to seep down underneath and cook.  The mixture will start to firm up in the pan.  Keep an eye on the edges.  When they are golden brown it’s time to flip.  Use a large plate or pizza pan that doesn’t have much of a lip on it.  Invert plate on top of the pan, put a pot holder on top and hold it there with one hand.  Quickly flip over so the tortilla is on the plate. Slide back into the pan, uncooked side down.  Tuck down the edges again if necessary.  Press down on the top with the back of your fork.  When it feels firm it’s about done.  You can flip it again to check to see if it’s golden brown on the bottom if you want to.  Flip more if needed to complete cooking (the recipe says to flip it several times but I only flipped it once and it turned out perfectly). Sprinkle with parsley, fresh ground pepper, or green onions and serve.

Spanish Tortilla, right out of the pan.

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