Friday, June 30, 2017

Tortilla Española for Master

Master is heading on a trip to Spain. So slave thought it might be time for a Spanish dish. Remember Spanish Cuisine is different from the Mexican foods we find all over the United States today. Much of what we are used to was taken from the 1st Nationer's cooking. The Spanish eating patterns are also different from ours with the main heavy meal being served in the afternoon around 3PM!

Forget what you know as tortillas! Unlike most omelets, a Spanish tortilla is served at room temperature. It is the classic tapa, prepared all over Spain. This simple easy dish of potatoes, onions and eggs, will show off your ability to serve the worlds favorite foods. 


  • cup olive oil
  • 2 large potatoes, peeled and cut into ⅛-inch slices
  • a dash of salt, pepper, and garlic powder.
  • ½ onion, peeled and thinly sliced
  • 5 eggs

Do your cutting: 

Scrub, peel and slice the potatoes into ⅛-inch slices. Use a mandolin slicer for this but please use the safety handle! Next slice the onion on the same setting.

Warm olive oil in skillet over medium heat. Add the potato and onion slices. Cook, stirring occasionally, until just tender, 15 to 20 minutes or until they are tender but not brown.

Drain on paper towel lined bowl.

Preheat oven to 375 degrees. Let that mixture sit for about 10 minutes to drain well.

Lay a piece of parchment paper on the bottom of a 9 inch spring-form pan. Snap the sides on to seal. Trim the paper and spray with cooking spray.

When oven is up to heat and potato – onion mixture has rested, pour this into the pan.

Whisk the eggs and seasonings, then pour over the potatoes & onions. Cover and bake for about 40 minutes.

The dish should be set, if you prefer you can place the uncovered pan under the broiler for a minute or two just to make light brown touches.

Remove from pan and let cool. This dish is usually served at room temperature in wedges.

Sides: It tastes great with a side of cut tomatoes with a light drizzle of olive oil.

So happy to be serving my Master

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


Dan White

No comments:

Post a Comment