Last Updated on January 13, 2020 by Chef Mireille
I recently discovered I Heart Cooking Club that picks a different celebrity chef every 6 months and all participating members cook their recipes. I am so bummed that I missed the 6 months they were concentrating on Jamie Oliver. He’s one of my favorites and I own two of his books. Oh well, for the present, the focus is Madhur Jaffrey. Madhur Jaffrey is an accomplished celebrity chef and actress, with dozens of cookbooks to her name. Since I already own two of her cookbooks, I decided to embrace this Cooking Club theme with her recipe for Tortilla de Patata.
This recipe is from her cookbook, World Vegetarian. This is an exhaustive volume of over 700 pages of recipes from all over the world. Although the majority of the recipes are Indian which is her area of expertise, there are many recipes included from everywhere – Trinidad, Ecuador, Cypress, Indonesia and beyond.
This is basically Spain’s version of a frittata but with potatoes, it makes for a filling breakfast.
Tortilla de Patata – Spanish Egg & Potato Cake
Prep Time: 10 minutes
Cook Time: 25 minutes
1 lb. potato, peeled and sliced as thin as possible
1 1/4 teaspoons salt, separated
1 cup olive oil
1/8 teaspoon dried oregano
1/4 cup water
black pepper, to taste
Arrange the potato slices in the bottom of a 10 inch skillet. Sprinkle 1 teaspoon of the salt on top. Add the oil and on medium heat, bring to a simmer. Cover, reduce the heat to low and cook for 10 minutes.
In a small bowl, whisk the eggs with the remaining salt, pepper, oregano and water.
Pour out the oil and remove the potato slices to a paper towel lined plate.
Strain oil and reserve for reuse.
Add 2 tablespoons of the same oil back into the skillet. Pour the eggs in and cook for 1 minute on medium heat. Reduce to low and add the potato slices on top. Cook on medium low heat for 10 minutes.
Place a plate on top and flip the cake onto the plate. Slide it back into the skillet and cook the other side for 2-3 minutes.
Flip over onto serving dish.
Perfect for weekend brunch!
Note: Her original recipe also included 1/2 onion, peeled and sliced to be fried with the potatoes.
|Black & White Wednesday hosted by Simona|
This tortilla is often served as tapas in Spanish bars. It’s a great option for brunch or a first course. It can also be made into a complete meal by serving it with a salad and rolls or biscuits. Try these Multi-Grain ones.