Saturday Tortilla

We are creatures of habit and our weekly menus follow seasonal rhythms. Our weekend food seems to be almost ritualistic with one or two dishes being enjoyed week in week out. This season the meal that has stuck is our variation on Spanish Tortilla. The simplicity of a one pan meal with a little green salad and dressing on the side fits well into our day.

Saturday Tortilla

6 eggs

3 – 4 medium-large potatoes

2 small-medium onions

a handful of mushrooms

1 chevre blanc goat’s cheese approx 100g

Olive oil and seasoning

  • Thinly slice the onions and mushrooms.
  • Thinly slice the potatoes and then dry with a tea towel (something to do with starch I think).
  • Heat  a tablespoon or so of olive oil in a large flat frying pan.
  • Add the onions, mushrooms and potatoes. Cover in the oil and grind in plenty of black pepper.
  • Set on the lowest heat, cover with a lid and cook gently for 15 – 20 minutes stirring or shaking the pan every few minutes. You want them to cook until soft but not browned.
  • Lightly beat the eggs in a mixing bowl.
  • Slice or crumble the goat’s cheese and set aside.
  • Once the potatoes, mushrooms and onions are cooked mix them and the goat’s cheese into the eggs and mix them until well coated.
  • Heat the pan again, add a further tablespoon of olive oil.
  • Pour the tortilla mixture back into the pan and spread it out evenly.
  • Turn the heat back down to its lowest setting and cook gently for 25 – 30 minutes keeping a close eye on it.
  • You will see the egg cooking and when it is virtually cooked it’s time to flip!
  • We use a large wooden bread board which covers the top of the pan. Holding it firm with oven-gloved hands we flip it and the slide it back into the pan. It often breaks up a little but no matter.
  • Back onto the lowest heat for a couple more minutes then turn off the heat and let it sit for 5 – 10 minutes.

We serve with a peppery salad of rocket and watercress dressed with a shallot, mustard, rapeseed/olive oil and cider vinegar dressing. Yum yum yum!

There’s a fork in this picture not for stylistic reasons but because Milla couldn’t wait to tuck in.

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