-Tortilla de Patata
Suggested Wine Pairing: Ceja Carneros Chardonnay, Ceja Carneros Pinot Noir and Ceja Carneros Merlot
Eleven years ago, we hosted Rosa Valdecantos Nieto, an exchange student from Spain, and the rest is history. She introduced us to Spain, its people, its wine and its exquisite eclectic food. Rosa's mother, a pharmacist and an accomplished chef, has insisted that we taste the best regional Spanish cuisine, and we have gladly accepted. The following is my favorite recipe.
- 5 large russet potatoes
- 5 eggs
- 1 large onion
- Lightly sautéed asparagus tips (optional)
- Olive oil
- Peel the potatoes and cut in six equal wedges lengthwise.
- Slice each wedge crosswise into thin triangles.
- Finely chop the onion
- Mix sliced potatoes and chopped onion
- Add salt
- Preheat ½ inch of olive oil in a medium pan
- Add potato mixture and cook in olive oil until tender. Stir occasionally to prevent sticking of potatoes to pan.
- Drain cooked potato mixture and save excess oil.
- In a bowl, lightly beat eggs then add cooked potato mixture and salt to taste.
- Add asparagus tips to egg mixture (optional)
- Add 1 tablespoon of olive oil to a preheated medium pan. Add egg and potato mixture and stir until almost set. Allow mixture to set.
- Cover pan with a light and slightly larger plate than its opening. Turn pan upside down, while holding the plate tightly to its opening. The tortilla will end on the plate, inverted.
- Place the tortilla back on the pan, uncooked side down, and cook for 3-4 minutes.
- Return tortilla to plate and serve immediately. Although, cold is delicious too!