Monday, May 11, 2020

Tortilla de Patatas for Baking Bloggers

It's time for this month's reveal for the Baking Bloggers group.   We're a group of bloggers who like to bake, OK, so that's pretty simplistic, but we do like to bake.  Each month we bake something to a theme and then publish it on the second Monday of the month, which is today.
This month our theme was to Bake something from Spain.
Tortilla de Patatas for Baking Bloggers

For some reason lately I've been fixated on potatoes, so when I ran across this recipe from my Betty Crocker International Cookbook, I had to make it.    I made a couple of adjustments to the recipe so this would fit into the theme of baking, and so it might cross the line and become sorta frittata like.
But it is baked.
I gotta tell you this was so good.  Even the leftovers were good.
And I did eat that chive flower, and it was delicious.

Tortilla de Patatas for Baking Bloggers

Tortilla de Patatas for Baking Bloggers

Tortilla de Patatas for Baking Bloggers

 

Without further ado, here it is. 



Tortilla de Patatas - Spanish Potato Omelet

Yield: 1 serving
Author:
Prep time: 10 MCook time: 30 MTotal time: 40 M
This is a great breakfast, lunch or even a light dinner. Not that hard to put together either. 

Ingredients:

  • 2 slices bacon - cut into lardons or 1/2 inch size
  • 1 medium potato - firm fleshed kind - cut into 1/2 inch cubes and par-cooked
  • 1 onion, diced
  • 2 eggs
  • salt and pepper to taste
  • 1/2 tsp. dried Marjoram
  • Chives

Instructions:

  1. Saute the bacon til crisp, and remove from pan.  Reserve some of the bacon fat in the pan. Add the cubed par-cooked potatoes and onion and cook until the potato is nicely golden brown and tender, around 15 minutes.
  2. Whisk the eggs with salt and pepper.   Add the bacon to the potato mixture and stir together.  Pour the eggs over the potatoes, cover and place in the oven at 375 deg. for about 15 minutes to finish baking. 
  3. Cut into wedges and serve sprinkled with some chopped chives.  Serve hot or at room temp.
If making this for more than one person, cook at least one potato per person.
This would also make great little appetizer, cut into pieces and served with some Creme Fraiche on top.    
Created using The Recipes Generator


Baking Bloggers

May 2020: Baking of Spain

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

12 comments:

  1. Tortillas are always a favorite - they're actually often served room temperature so can understand why you found the leftovers good.

    ReplyDelete
    Replies
    1. They are one of my favorites, and I usually just 'wing' it when making them, but this time followed a recipe, sorta. I like eating them hot, but room temp is just fine as well.

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  2. I love tortilla! I would love to try it with the chive flower, it looks fun and delicious.

    ReplyDelete
    Replies
    1. My chives are blooming like crazy right now and I used the blossom as an extra seasoning in a lot of recipes.

      Delete
  3. I just made one of these with just eggs, onions, and potatoes. I'm definitely making one with bacon. Yum!

    ReplyDelete
    Replies
    1. I'm surprised at myself, I actually followed a recipe, sorta for this, but I love making them. The bacon, really added to it.

      Delete
  4. I keep seeing recipes for this with the potatoes and eggs - I really need to whip one of these up soon! Yumm!

    ReplyDelete
  5. Yum! Always a favorite. I definitely would love to try it with some Creme Fraiche on top.

    ReplyDelete
    Replies
    1. The Creme fraiche on top, WINNER WINNER, CHICKEN DINNER!!!!!! It was good with some on top, I should took a picture, but it got crammed into my mouth so fast...

      Delete
  6. A perfect rendition of a classic Spanish dish.

    ReplyDelete
    Replies
    1. Thank you, this is such a classic, and one of those you can dress up or down, or? Kinda like a little black dress.

      Delete

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