Back in college, er high school, er I forget when it actually was. But back in the day my parents, sister and I spent a family vacation in Spain, or "Espain" as they say it there. I remember it being pretty cool and liking the architecture in Barcelona and the history in Madrid. And I remember my sister flipping the bird to a group of men who were making cat calls at us and my Dad yelling "corupcio!" to a cab driver whom he thought was scamming us. And I also remember the tapas. Ooooooh the tapas. The Spanish meal which is not quite lunch and not quite dinner, but just quite perfect. Small, little plates of food meant to be shared. Looking back, a lot of the dishes were probably gluten-free -- including this little gem which I whipped up for a pre-Mother's Day meal for the fam.
2 lbs potatoes, thinly sliced 1 large onion, chopped 6 tablespoons olive oil 8 eggs Salt and Pepper, to taste
Add 3 tablespoons of the olive oil to a large non-stick skillet on medium-low heat. Then, add the onion and potatoes and saute slowly for about twenty minutes until the potatoes are slightly tender. Meanwhile, mix the eggs until throughly combined, add salt and pepper and then add to the pan. Cook the egg/potato mixture until the eggs are set -- about ten minutes. While the eggs are cooking, pre-heat your oven to broil and set place the skillet in the broiler for another ten minutes, or until lightly brown.
Let cool slightly before serving, or chill and serve cold.
Back in college, er high school, er I forget when it actually was. But back in the day my parents, sister and I spent a family vacation in Spain, or "Espain" as they say it there. I remember it being pretty cool and liking the architecture in Barcelona and the history in Madrid. And I remember my sister flipping the bird to a group of men who were making cat calls at us and my Dad yelling "corupcio!" to a cab driver whom he thought was scamming us. And I also remember the tapas. Ooooooh the tapas. The Spanish meal which is not quite lunch and not quite dinner, but just quite perfect. Small, little plates of food meant to be shared. Looking back, a lot of the dishes were probably gluten-free -- including this little gem which I whipped up for a pre-Mother's Day meal for the fam.
(Spanish) Tortilla (gluten-free, dairy-free, vegetarian)
2 lbs potatoes, thinly sliced
1 large onion, chopped
6 tablespoons olive oil
8 eggs
Salt and Pepper, to taste
Add 3 tablespoons of the olive oil to a large non-stick skillet on medium-low heat. Then, add the onion and potatoes and saute slowly for about twenty minutes until the potatoes are slightly tender. Meanwhile, mix the eggs until throughly combined, add salt and pepper and then add to the pan. Cook the egg/potato mixture until the eggs are set -- about ten minutes. While the eggs are cooking, pre-heat your oven to broil and set place the skillet in the broiler for another ten minutes, or until lightly brown.
Let cool slightly before serving, or chill and serve cold.