Saturday, March 31, 2012

Tortilla Española {Food 'n Flix: Last Holiday}

What would you do if you found out you only had three weeks to live?  That is the premise of this month's Food 'n Flix featured film, Last Holiday.  Queen Latifah  stars as Georgia Bird, a quiet, woman living a non-eventful life, who starts to live the life she always dreamed of after learning she only has 3 weeks to live.

If it were me, I'd want to spend that time with Hubby and the kiddies.  But, like Georgia, I'd also want to see the world.  New York...Rome...Paris....Greece...  So many possibilities.   But if I had to choose just one, I'd pick the one place I've ALWAYS dreamed of visiting...Spain.  I can just see myself sitting at a sidewalk cafe, sipping on a glass of sherry and snacking on a variety of delicious tapas, like slices of jamon serrano, Spanish cheese, and Tortilla Española (Spanish Omelet).

Since I'm not dying (at least I don't think so), it doesn't look like I'll be traveling to Spain any time soon.   But that doesn't mean I can't enjoy a Spanish tapa at home.  Tortilla Española is one of my favorite go-to meals for breakfast, lunch and dinner.  And it is so easy to make.



Tortilla Española
(Spanish Omelet)

Ingredients:
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large potato, peeled and chopped
  • 1 small onion, chopped
  • 3 eggs, slightly beaten
  • Cilantro (optional)
  • Mexican Crema (optional)

Directions:
Heat the butter and olive oil in non-stick skillet over medium-high heat until the butter has melted.  Carefully add the potatoes to the skillet; cover the skillet and cook for about 5 minutes, stirring occasionally, until the potatoes turn a light golden brown.  Season with salt and pepper.


Stir in the sliced onion and saute for about a minute.



Gently pour in the beaten eggs; season lightly with more salt and pepper.  Cover the skillet and let the Tortilla Española simmer until the egg is completely cooked through.


Carefully, flip the Tortilla Española onto a serving plate.  Sprinkle with chopped cilantro and serve with a dollop of Mexican Crema.  Enjoy!!!




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3 comments:

  1. Hi, this is a strange Spanish omelet.

    ReplyDelete
    Replies
    1. Hi Anonymous!

      I know my version is a little different from how Spanish Omelets are traditionally prepared. Since the recipe only calls for 3 eggs, I just think it's easier to finish it on the stove top, than in the oven. And well, I like to add a little flair, hence the Mexican crema & cilantro. :)

      Delete
  2. i made this and it was delicious!

    ReplyDelete

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