Friday, March 14, 2008

Tortilla Española

When I lived in Madrid my roommate Encarni taught me how to make a Tortilla Española or Tortilla de Potata which is a common dish found in every bar, restaurant and home in Spain. It's nothing like the flour or corn version from Mexico that I learned how to make growing up but it's now a favorite at 
our home.


4-5 White Medium Potatoes, peeled
5 Eggs
1/2 cup Onion, finely chopped (optional)
1/2 cup Olive Oil, divided
Salt & Pepper, to taste

Slice potatoes into scallop size pieces and set aside. Place a non-stick skillet over medium-high heat. Add 1/4 cup olive oil to pan. When the oil is hot (not smoking, but very hot), add potatoes, onions, salt and pepper. Cook potatoes (and onions if used) for 15-20 minutes until potatoes are very soft and can cut in half easily with a spatula. Set potatoes aside. In a medium sized bowl, beat eggs. Mix together cooked and drained potatoes to egg mixture and add more salt and pepper.

Clean non-stick skillet thoroughly and add remaining olive oil and heat. Pour the egg/potato mixture in the hot pan to cook like an open omelet. Reduce the heat slightly after a minute or so to allow the eggs to set in the middle, but not burn on the bottom. Use a spatula to run around the sides and bottom of the omelet to make sure it's not sticking.

When the majority of the egg mixture has cooked on the bottom, get ready to do the "flip". Using potholders to protect both hands place a dinner plate over the tortilla and get a firm grip on the handle of the pan. In one quick move flip the pan over so that the tortilla is released onto the plate. Place the pan back on the heat and quickly slide the flipped tortilla back in the hot pan to cook on the bottom. The tortilla is done when the egg is not runny inside when poked and slightly browned like the picture above.

Cut in thick pie shaped pieces when serving a portion for dinner or in cubes with toothpicks as an appetizer.
Can be served warm or at room tempurature.

¡Buen Provecho!

Tuesday, March 11, 2008

South American Fish Stew

One of our Chit-Chat readers Nathalie Herling of Richmond, Virginia submitted this recipe which was inspired by Columbian Fish Stew. It's a perfect Friday meal for those observing Lent or anyone else who just likes fish! Check out her blog at for other Clay Pot Cooking recipes.

3 tsp Olive Oil
3 Garlic Cloves sliced
1 each White & Red Onions - Chopped
1 Green, Red or Yellow Pepper - Chopped w/Seeds Removed
2 Tomatoes -
Peeled & Chopped
1 Hot Pepper Any Variety - Chopped
2 Sweet Potatoes -
Peeled & Cubed
1/3 lb Okra - Tops Removed and Quartered Lengthwise
3 cps of Vegetable or Fish Stock
1 tbls Cumin
1 Green Plantains - Sliced
1/2 lb of Medium Shrimp - Cleaned and Deveined
1 lb White Boneless Fish
1 cp Cilantro Leaves
Lime Juice
Salt & Pepper

Roast the garlic in olive oil until slightly brown. Add onions and sauté until transparent. Add chopped peppers and sauté around 3 min. Add chopped tomato, hot pepper and okra to mixture.

Add 3 tbls of fresh cilantro and 1 tsp of cumin into the stew mixture. Cook for about 5 to 7 min. Add the stock to the stew, turn heat to simmer and stir for about 10 min. Add potatoes and cook for another 15 min. Add plantains. Cut fish into bite size pieces add most of the remaining cilantro and the juice of one lime.

Add shrimp and serve as soon as the shrimp is cooked. Usually 4 to 5 min. Serve garnished with cilantro and lime. Cooks and looks perfect in a La Chamba Fish Stew Pot.