Delicious Spanish tortilla.

I love tortilla Espanola or Spanish tortilla for many reasons ; it is healthy , easy to make,  simple, elegant at the same time and everybody loves it. Two main ingredients are potatoes and eggs, the rest is all about creating . Normally it starts to cook with sliced raw potatoes which takes longer. I will show you how I do it in a faster way and yet deliciously healthy. Here is one of my many ways to prepare a tortilla Espanola . 
2 medium size potatoes
4 large eggs
2 cups of chopped spinach (not cooked)
1 cup of low fat ricotta cheese
1/2 cup of finely sliced shallots
1/2  tsp spoon freshly ground black pepper
1/4 tsp of kosher salt
2 tbsp extra virgin olive oil 
1 tbsp of  parsley leafs.
2 tbsp of natural yogurt.
 Peel the potatoes and cut in thick slices about 1/2 inch. Then take them to a steamer  and  cook for 10 to 15 minutes. To know  when potatoes are cooked just insert a toothpick   and the idea is not to over cook the potatoes. Remove potatoes from heat and let them cool completely. Meantime  in a large bowl add the eggs  and the ricotta cheese first and beat with a whisk then add spinach, shallots, pepper, salt  and mix all together. Add  potatoes after they cooled off to the mixture. Pour 2tbsp of olive oil  in a medium size non-stick skillet and heat on medium heat careful not to let the skillet to hot so the oil will burn  so does the tortilla. Add the mixture but don't mix it,  just move the skillet trying to leave the mixture even. Cook for about five minutes allowing the mixture  to cook around the edges and with a spatula lift up a little of the edge to see if  the bottom has that golden crisp color.  The mixture inside will not  be totally cooked and then it is time to turn it over to cook the other side by placing a large plate over the pan and flipping the tortilla over from the pan to the plate and back to pan but I do it with the lid of the skillet I am  using so then I have  where to hold. With one hand holding the pan and the other hand holding the lid carefully turn the pan upside down holding the lid until the tortilla fall onto it. Place the skillet back on the stove add just enough olive oil about 1tbsp to cover cover the bottom and sides of the the skillet let the tortilla slide into the pan, cook for 5 more minutes and turn the heat off allowing the tortilla to cool down a little. Place  tortilla on a nice wooden cutting board for a rustic presentation or on a large white plate,  drizzle natural yogurt and sprinkle parleys leafs. I like to eat my tortilla at room temperature. Delicious!!

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