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Green Monkey
Posts:6
Posted:12/31/2005 5:46 PM
One of my favorite lunch foods is the Spanish tortilla de patatas, which is a large baked omelette made with slices of cooked potatoes and onion. The tortilla de patatas is very easy to make, is very filling and is high in protein. Often, I spice it up using pickled aji peppers. These peppers are widely available in red and green under the Goya label.

It's unlikely that you'd ever see a tortilla made with hot peppers in Spain, but the spiciness and acidity of the peppers makes for a welcome addition.

See the following for images of pickled aji:

http://www.goya.com/english/products/product.html?prodCatID=4&prodSubCatID=13

Here are the ingredients:

* 6 eggs
* 1 onion
* 4 red potatoes (3 brown baking potatoes are also okay, but the tortilla will be a bit more starchy)
* Red and green aji peppers to taste.
* Salt
* Olive oil

And the instructions:

1) Preheat oven to 325 degrees.

2) Cut the potatoes into 1/4 inch slices and boil over medium-high heat for 25 minutes. Remove from heat and drain.

3) Cube the onion and sautee the pieces in olive oil over low heat until transparent. Be very generous with the olive oil. You can do this while the potatoes are cooking.

4) Add the potatoes to the onion and oil preparation and sautee until all oil has been absorbed by the potatoes. Depending on your skill at handling such things, your potato pieces might actually brown, but mine tend to get sticky before much browning occurs. Salt to taste at this point in the recipe.

6) Break the eggs into a large mixing bowl and combine yolks and whites. Don't over-beat the eggs.

7) Put onions, potatoes and eggs in a 12-inch cast iron pan and use a large spoon to make sure that ingredients are distributed evenly around the bottom. Add the aji peppers to the top of the ingredients in a nice design. I like to arrange six or eight evenly in a circle around the top.

8) Bake the tortilla at 325 degrees for ... well, a while. I think that this should take around 45 minutes to get done. You can tell that the tortilla is done because the mixture will rise in the pan and then pull away from the sides. Don't worry too much about how long you should cook it. Since the potatoes and onions are pre-cooked, the only thing you have to think about is the doneness of the egg.

Usually when I'm done making the tortilla de patatas, I take it out of the oven and allow it to cool completely before slicing. I always eat these cold, since they seem to slice better and hold together better than when hot.
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