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Thursday, January 3, 2013

Spanish Style Tortilla

For some reason comfort food in almost any culture has potatoes, eggs and cheese. This dish is no different.

8-9 eggs
2 tablespoons milk
1 red bell pepper cut into rings
1 orange bell pepper cut into rings
5-6 mushrooms sliced
1 onion minced
1 chipotle pepper minced
6 potatoes sliced thin
4 tablespoons butter divided
4 tablespoons olive oil divided
Salt and pepper to taste
4 tablespoons chopped parsley
1 cup shredded cheddar

Slice and soak the potatoes in a bowl of water for 30 minutes. In a large heavy bottom skillet (cast iron is best) heat 2 tablespoon of butter and olive oil over medium heat. Add the onions and chipotle pepper. Season with salt and pepper. Let this cook for about 5 minutes. Add the peppers and mushrooms. Let this cook for about 10 minutes en add the parsley. Once the vegetables are tender remove from the pan and set aside. Drain and pat the potatoes dry. Season with salt and pepper. Add the rest of the butter and oil then place the potatoes in the pan. Turn the heat to medium high. Cook until golden brown. Remove from the heat then add the pepper and onion mixture. Sprinkle on the cheese. Beat the eggs with the milk and season with salt and pepper. Pour the egg mixture over top of the vegetables and place in a 300 degree oven for 30- 40 minutes or until the eggs are set.

























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