10:44 on Friday night and I’m starting on my blog for Sunday’s posting. My father made it from California to our house in Nevada today after some adventure. I gave him the wrong directions, a simple left instead of right, and he drove quite a bit out of the way. Fortunately he has a cell phone and I was able to quickly correct my mistake and get him over to the restaurant.
As he sat down for lunch he did mention that he didn’t remember making me sit at the table for hours on end with the cold meatloaf on my plate. (See the meatloaf posting if you haven’t read it yet.) He did remember picking me up by the neck at some point when I was talking back to my mom and being a smart ass though. My dad has always been a bad ass, still is in fact!
I picked up the latest issue of the Donna Hay magazine at Barnes & Noble a few days ago because I noticed a ton of really fun looking recipes. If you have never seen her magazine you should check it out. It is based out of Australia and has the best photography of any food magazine I have ever seen.
I’ve noticed a large amount of interest in my postings on eggs and the baked bacon so I’ve decided that I’m going to focus a fair amount of my research in the next month on egg dishes. Breakfast and otherwise. I need to enjoy as many as I can now, I just turned 40 and will be scheduling a physical soon. I don’t think I have high cholesterol, but you never know. Ignorance is bliss!
For my next addition I’m cooking a Spanish Tortilla, which is simply potatoes, eggs and onions. Its origins are from Spain and basically you cook some potatoes, saute some onion and maybe garlic, place them in a pan, cover them with eggs and cook ’em up. What can go wrong with this equation? I love eggs and potatoes. Sounds pretty good!
I decided to try two recipes, one out of the Donna Hay magazine where the recipe calls for boiled potatoes and the cooking to be done in the oven. The other, Mark Bittman’s, seems to be along the traditional line, with potatoes cooked in oil and the dish finished on the stove.
We’ll start with Donn Hay’s today. Below is the recipe – recipe is in metric so I have converted.
- 1kg Sebago Potatoes, peeled (2.2 pounds of Russets or other floury potatoes)
- 1 1/2 tablespoons of olive oil
- 1 x 200g onion, thinly sliced (1 cup)
- 4 garlic cloves, sliced
- 10 eggs
- 180ml cup pouring cream (3/4 cup half and half)
- sea salt and cracked black pepper (used kosher, didn’t have sea available)
Preheat oven to 355 degrees. Place potatoes in saucepan of cold water. Bring to boil and cook for 12 minutes or under just tender (this time could be as much as 20 or more minutes depending on the size of the potatoes). Drain, allow to cool completely and thinly slice (easier said than done, the slicing part).
Heat 1 tablespoon of oil in a 9 inch non-stick frying pan over medium heat. Add onion and cook for 3 minutes. Add garlic and cook for a further 2 minutes. Remove from pan, set aside.
Add the remaining oil to the pan and place on layer of potato over the base. Top with one third of the onion mixture and continue to layer the potato and onion mixture, finishing with a layer of potato. Whisk eggs, cream, salt and pepper in a bowl and pour over the potato. Cook the tortilla in the oven for 35 to 45 minutes or until browned and cooked through. Turn tortilla out and slice to serve. Serves 6.
Notes: The recipe was a bit bland. I’m looking forward to trying the other one tomorrow morning. I would increase the onion by 50% and use heavy cream instead of half and half. I would use at least 2 teaspoons of salt in the eggs as well. The potato water needs to be generously salted, like a handful of kosher salt, says my wife Nancy. Potato and pasta water should taste like sea water. The first time I made this the potato water was not salted, since I was following the recipe.
It was also a long haul to get this out on the table. By the time I peeled the potatoes, boiled them, waited for them to cool so I could cut them and then baked the whole thing we were looking at 2 hours. My dad was super cool about having to wait though, so thanks dad.