Another weekend of plans screwed by tropical weather. This time the culprit was hurricane Sandy. We were up really early on Sunday when the call came in that our activities would be postponed due to high winds. Since we were already awake, we decided to go for a walk where we saw these beautiful Tarpon searching for their breakfast.
After the walk I thought it might be nice to get together for brunch. I had loads of potatoes and the idea of a Spanish tortilla sounded nice. For those unfamiliar, the tortilla is a dish served all over the place in Spain. It’s common to grab a slice at a tapas bar with “una caña” (beer). The last time we visited Spain our good friend made us one for breakfast. This is my re-creation of what we had on that trip.
Spanish Tortilla (potato & onion)
3 Medium Potatoes, cut into 1-inch pieces
1 Medium Onion, sliced
1/2 Cup Milk
1 Tsp Paprika (Hot Hungarian)
Sea Salt & Pepper
In a medium non-stick pan (oven ready) heat enough oil to coat the bottom of the pan. Put the potatoes in and cook at medium low heat until starting to turn lightly brown and soft (~15-20 min). Add onions and continue to cook for another 6-10 minutes (soft and golden). Mix 6 eggs with 1/2 cup milk, 1 Tsp hot Hungarian paprika, salt and pepper. Pour egg mixture over the potatoes and onions and continue to cook for 10 minutes. Finish by placing the pan in a pre-heated oven (350 F) for 6-8 minutes. It should slide easily out of the pan, serve in slices. Serves 6.