Conscious Food Choices

Spanish Tortilla… with a twist

This is a combination of the French Pommes Anna and a Spanish Tortilla, and it can be made with or without eggs. I served both vegan and non-vegan versions yesterday with Gazpacho Andaluz thought it was the perfect lunch, especially in the hot Costa Rican climate. However…it would also be fantastic with any hot soup on a subzero day!

Spanish Tortilla, Pommes Anne Style – Serves 10

Big Spanish Tortilla...Serving 21

• 10 medium sized red potatoes, or 20 small
• 3 T olive oil
• 1 T salt
• 1 t pepper
• 1T fresh rosemary, minced

Egg Mixture (optional…leave out all below if making the vegan version):

• 5 eggs
• 1/4 c water
• 1 T chopped parsley
• 1/4 t Tabasco, or other hot sauce
• pinch of salt and pepper

Preheat oven to 375°. Line a cast iron or other oven-proof heavy-bottomed skillet with aluminum foil, coming up sides of pan at least 2 inches. This will allow you to flip the tortilla out of the pan and onto a serving platter easily after it is baked. Oil the foil and sides of pan with 1 T olive oil and sprinkle very lightly with sea salt.

Mini Vegan Version... serving 5

Slice the washed but unpeeled potatoes thinly and evenly into 1/8 inch slices, ideally using a mandolin or sharp knife. Hold in cold water for at least 15 – 20 minutes, then drain well and dry lightly with a clean towel.

In a large bowl, combine potatoes with remaining 2 T olive oil, salt, pepper and rosemary, using your hands to toss and gently coat each slice. Place a nice round slice in the center of your aluminum-covered skillet and begin to fan potato slices from the center out, overlapping each slice about 1/4 inch so you end up with a single solid layer of spiraled potato slices right to the edge of the pan. Repeat this one for one more layer and then you can cheat a little on the rest – spreading them gently into the pan, with or without spiraling them, but making sure you get nice even layers without holes. Be careful not to dislodge your artfully spiraled bottom layer while you pile the rest on!

Cover with aluminum foil and bake for 30 – 40 minutes or until a fork glides through the potatoes easily when pricked. If you are dong the vegan version, place back in the oven and continue to bake for 10 – 15 minutes more, until top is firm and just starting to brown a bit.

For the non-vegan version, beat together eggs, water, parsley, Tabasco, salt and pepper. Pour over potatoes evenly and return to oven for 10 -15 minutes more, just until eggs are set and top is dry.

Allow potatoes to cool for 10 minutes in the pan before you flip them out onto a serving plate. Carefully remove aluminum foil from top and cut gently with a sharp serrated bread knife. Enjoy!

March 5, 2011 - Posted by Jorin Hawley | Potatoes, Recipes, Sugar Free/Unrefined Recipes, Vegan Recipes | pomme anne potato recipe, potato recipe, spanish potato cake, spanish tortilla