Tortilla & New Potatoes
I notice that I wrote generally about new potatoes last year – have a look.Try small, buttery ones with a dressing of yoghurt, horseradish, lemon and salt and pepper as I suggested. Especially good with a barbequed steak.
Jersey Royals are considered the Rolls Royce of the new potato. They are classically grown on small sloping fields, fertilised with a kind of local seaweed and harvested by hand by a seasonal workforce drafted in from Madeira. No wonder they are so expensive! In practice, it is now rare to find truly traditional farming methods. New potatoes are naturally of the waxy kind, so they respond well to cooking in dishes such as risotto and frittata as they do not break up when done. If you have goose fat (possibly left over from Christmas – yes it really does keep that long in the fridge) stew some small ones slowly over a low heat, seasoning with salt and pepper. Add some bruised garlic cloves if you like. They will take about half an hour.
The following recipe is a Spanish classic. Somehow, I always seem to end up making it to use up eggs before we go on holiday – it is brilliant for a car or airport picnic as it is fantastic cold and doesn’t make too much mess!
TORTILLA ESPANOLA (SPANISH OMELETTE)
Serves 4
500g onions, peeled and finely sliced
Olive oil
500g new potatoes, cleaned and cut into rounds
6 large eggs
salt and pepper
Cook the onions gently in a generous amount of olive oil until soft and golden – 20 to 30 minutes. Add the potatoes and cook until they mixture is medium browned, stirring frequently to prevent burning and sticking. Beat the eggs in a bowl, add the onion and potato mix and season well with salt and pepper. Heat 2 tablespoons of oil in a clean, large frying pan and add the egg mixture. Cook undisturbed over a medium heat until the top is almost set. Put a large plate over the pan and invert the tortilla onto it. Slide it back into the pan to brown off the other side. Serve hot or cold, cut into wedges.
Regards,
The Gourmet Doctor
Navigation
- Broad Beans
- Green Beans & Tomatoes
- Horta - Warm Greek Greens
- Tortilla & New Potatoes
- Asparagus
- Spinach
- Sticky Garlic Chicken
- Chard and Pork Pate
- Avocados
- New Potatoes
- Braised Squash
- Petit Pois a la Francaise
- Baked Aubergine with Oregano
- Walnut Cake with Orange and Brandy Syrup
- Celery and Stilton Soup
- Elisabeth Bond's Kohl Rabi
- Cauliflower Puree
- Fennel and Crab Pasta
- Onion Squash and Bean Salad
- Onion Squash Variation
- Jerusalem Artichoke Soup/Puree
- Champ
- Parmesan Crusted Parsnips
- Spinach Frittata
- Carrots with Garlic and Marsala
- Baked Fennel
- Savoy Cabbage and Italian Ham Salad
- Roast Garlic with Thyme and Bayleaf