October 29, 2006
Vegetarian Hash
Whipped this up this morning. Could be on to something!
Ingredients:
3 tbs olive oil
4 scrubbed red potatoes (quartered and sliced into 1/8" pieces about the size of a quarter - leave skin on)
8 oz White Mushrooms, diced
1/2 cup Peppers (Green or Red), diced
1 tsp salt
1/2 tsp pepper
1. Heat around 2 tbs of olive oil in a saute pan over medium high
heat
2. Add potatoes and sprinkle with salt and pepper (add more to taste).
3. Saute for 10-15 minutes or until browned.
4. Add remaining tbs of oil, the mushrooms, and the peppers.
5. Saute for an additional 10 minutes.
6. Serve with eggs if desired.
Posted by cseeman at 02:59 PM | Comments (0)
August 03, 2006
Tortilla Espanola (also Tortilla Espagnola or Tortilla de patatas)
Tortilla Espanola (also Tortilla Espagnola or Tortilla de patatas)
NOTE: This is one of my favorite things to make. Once you get the hang of this dish, it will be very easy to make and something that will be welcome for any meal! This dish is basically a Spanish potato omelette. I have heard that the word "Tortilla" in this dish comes from its circular shape, but it could also come from the fact that it will end up "cake" like. If you called this "Fred", it would still taste great.
SECOND NOTE: If you have access to one of the slicers like a mandolin, use it on the thinnest setting. It makes it much easier to make and the tastes blend nicely.
Ingredients:
-4-5 medium white potatoes, peeled and thinly sliced
-1 medium onion (yellow or vidalia), thinly sliced
-6 eggs
-3 tablespoons olive oil
-Kosher Salt and Pepper to taste
1. In a large pan, heat 2 tablespoons of olive oil over medium high heat. Add potatoes and onions and stir every few minutes. Add salt and pepper to taste. The potatoes should cook for around 15 minutes. If you have larger potatoes, you might need to take a bit longer. The potatoes and onion should not burn, but they might brown a bit.
2. In a large bowl, beat 6 eggs and add salt and pepper to taste. When potato and onion mixture is finished, add to the bowl with the eggs. Mix Thoroughly.
3. Add one tablespoon oil to a skillet over medium heat(it can be the same used in step number 1. The ideal skillet for this step will have curved sides). Let heat up and then add the potato/onion/egg mixture spread evenly into the skillet.
4. Cook over medium heat for around 6 minutes until firm on the top (you do not want to burn the bottom).
5. Take a large plate and place it over the top of the skillet. Make sure the smooth side of the plate is next to the food. Flip the skillet onto the plate. (If it falls apart, you did not cook it long enough.) Then slide it back into the skillet to cook the other side of the tortilla. Cook for an additional 4 minutes or so.
6. Remove from heat and serve. Slice with a pizza cutter and enjoy.
Posted by cseeman at 06:26 AM | Comments (0)
