Sunday, January 24, 2010

Dark Days Challenge Week 10 - Tortilla Espanola

Suddenly it was Sunday morning and I had not made my Dark Days meal for the week. We had started cooking a Dark Days dinner on Wednesday night -- bison meatloaf, scalloped potatoes and salad -- but abandoned calling it The Dark Days Meal for the Week because I had not planned well enough so too many non-local/ non -organic ingredients were being used.

I started out thinking we would have breakfast for dinner, but my menu evolved into Tortilla Espanola (also known as a Spanish omelet), beer bread, salad for DH and me, and sliced apples for the boys. A Spanish omelet is open-face, sliced potatoes and onions with just enough egg to hold it together. When I spent several weeks in Spain in the early 90s, I lived on gazpacho, Spanish omelets and olives washed down with a sangria-like drink, vino tinto y limon.

My mom made beer bread in the late 60s and early 70s. On Saturday, while I was enjoying a Blowing Rock Ale with my reuben at Storie Street Grille, it occurred to me that beer bread could be a fun addition to a Dark Days meal. I've decided that the salad I made -- bibb lettuce, apples, goat cheese and pecans tossed with an apple cider vinaigrette -- will hereafter be known as Dark Days Salad since at this point, it is the only salad I have the ingredients to make for Dark Days meals!

Once again, I was working so DH cooked the main course using this recipe from Cooking Light.

Tortilla Espanola

  • 6 cups thinly sliced peeled baking potato (about 3 pounds)
  • 2 cups thinly sliced sweet onion
  • Cooking spray
  • 2 tablespoons olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 4 large eggs

  1. Preheat oven to 350°.
  2. Place the potato and onion in a roasting pan coated with cooking spray. Drizzle with 1 tablespoon plus 2 teaspoons oil, and sprinkle with 1/2 teaspoon salt. Toss well.
  3. Bake at 350° for 1 hour or until potatoes are tender, stirring occasionally with a metal spatula to prevent sticking.
  4. Combine eggs and 1/4 teaspoon salt in a large bowl.
  5. Stir in potato mixture; let stand 10 minutes.
  6. Heat 1 teaspoon oil in an 8-inch nonstick skillet over medium heat. Pour potato mixture into pan (pan will be very full). Cook 7 minutes or until almost set, gently shaking pan frequently.
  7. Place a plate upside down on top of omelet; invert onto plate. Carefully slide omelet cooked side up into pan; cook 3 minutes or until set, gently shaking pan occasionally.
  8. Carefully loosen omelet with a spatula; gently slide omelet onto a plate. Cool. Cut into wedges.
Yield: 4 servings
Prep time: 25 minutes
Cook time: 1 hour 15 minutes

B, my pickier eater, loved it and wants the left-overs for breakfast tomorrow.

My non-organic/ non-local ingredients included the salt and pepper, and the cooking spray. The salad dressing was made with organic olive oil and apple cider vinegar.

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