Traditional Spanish Tortilla with Red Peppers by Monica

We always enjoy Monica's native Spanish recipes. Here's the dish she served as an entree.

Monica’s Stupendous Spanish Tortilla!

Ingredients:
5 medium-size potatoes (Yukon Gold work best but can use other types as well), peeled, quartered and sliced about ¼” thin;
1 small onion, peeled, quartered and cut about ½” thick;
1/2 to 3/4 cup Spanish extra virgin olive oil (there should be enough to cover the potatoes and onion once in the pot;)
5-6 x-large eggs;
Salt to taste (about a 3/4 tsp. salt)

Utensils:
1 3 quart size pot and lid
1 10” non-stick frying pan
1 slotted spoon, spider, or similar utensil (this utensil will be used for crushing the potatoes while cooking and for draining the potatoes from the oil once cooked;)
1 rubber spatula
1 fork or whisk
1 10” non-stick pan
1 Sieve and bowl for draining oil;
1 bowl for mixing the eggs, potatoes and onion.

Preparation:
Add the oil to the pot and heat at medium heat; add the potatoes and then the onions. With a metal (or wooden) slotted spoon, lightly crush the potatoes already submerged in the hot oil and then cover the potatoes and onions with a lid. Let cook for about 4 minutes and then check the potatoes and onions. They should be soft and cooked through. Once they are cooked, remove from the oil with a slotted spoon or spider and drain well in a sieve over a bowl. Save the excess oil in the bowl for later use in frying the tortilla.

In a mixing bowl mix well the eggs, and then add the cooked potatoes and onion mixture and salt. Heat about 2 tsps. olive oil in a non-stick frying pan, medium heat, and add the eggs and potato mixture. Let set for about 30 seconds and then stir slightly with a rubber spatula so the eggs set. Let cook for another minute and turn down the heat to medium low; cook for another minute. Then place a plate, bigger in circumference than the pan, over the pan and turn over the plate and pan together. Remove the pan, releasing the tortilla on to the plate. Add another 2 tsps. olive oil and slide the tortilla off of the plate and into the pan. Cook the uncooked side for about 2-3 minutes, or until the eggs set. Repeat the procedure a couple of times at very low heat just to ensure the eggs are cooked through in the middle. Remove from the heat, and let rest for at least 5 minutes before serving. Holds well for a couple of days, refrigerated. The tortilla can be served warm or cold.

There are a variety of ingredients one can add to this recipe. The “farmer’s” version has the potatoes and onion, and then fava beans, peas, carrots and green beans. One can also add sauted mushrooms, chopped chorizo or Spanish Serrano Ham.

The tortilla can be served as an appetizer or as a main dish accompanied by a mixed salad and Baguette.

Piquillo Peppers Salad
Ingredients:
1 can Piquillo Peppers, drained (reserve the brine they are packed in) and sliced bite-size;
2 cloves garlic, peeled and chopped;
2 T. Spanish Sherry vinegar;
2 T. Spanish extra virgin olive oil;
½ tsp. salt.

Preparation:
Arrange the sliced peppers in a serving bowl or platter; sprinkle with the salt, chopped garlic, sherry vinegar, the reserved peppers brine and olive oil. Let the salad rest at least 30 minutes before serving. Serve over Spanish Tortilla or Baguette bread slices. This salad keeps well for several days in the refrigerator and tastes fantastic with time as the flavors meld together.

Clams with Chorizo

Ingredients:
1 lb. fresh clams in the shell, cleaned (make sure not to use frozen clams as they change the taste and texture of this dish;)
1/3 c. Spanish Chorizo, chopped (on sale at Tienda.com, Wegman’s supermarkets, Dean & Deluca and some Hispanic markets—please make sure to use only Spanish Chorizo as the other varieties are not suitable for this recipe;)
1 large garlic clove, chopped;
1 medium size onion, peeled and chopped fine;
1 small Roma tomato chopped;
3 Bay leaves, whole;
1 large Yukon Gold potato, peeled and chopped in bite-size cubes
1 c. white wine (such as Sauvignon Blanc, Chardonnay, Viogner, Spanish preferably;)
½ c. water;
3 T. Spanish extra virgin olive oil.

Preparation:
Sauté the chopped onion, chopped tomato, chopped garlic, bay leaves, potato and chorizo until the onion is translucent and the potato and chorizo have started cooking (about 5 minutes,) in medium to medium-high heat. Add the clams and sauté another 2 minutes, then add the wine and cook for an additional 3 minutes and add the water. Turn down the heat to medium-low and let cook until the potatoes are tender and the clams are cooked. Serve hot with chunks of a hearty bread or Baguette.