I spent an afternoon at the Escuela de Cocina Cayena in Madrid (a Cooking School)
What you'll need
Ingredients
6 large Yukon gold potatoes (in Spain they use “Mona Lisa Potatoes”)
2 red onions
5-6 eggs
Olive Oil
The method
Directions
01
Peel and slice potatoes into thin rounds; slice onion into thin pieces. Wash both in cold water and pat dry; set aside.
02
Heat 1 ½ cups olive oil over medium-low heat in a deep frying pan. Add the onions and potatoes and stir gently for 5 minutes. The mixture should not brown, just soften.
03
Drain mixture into a large bowl and reserve olive oil; set aside.
04
In small bowl, beat 5 eggs with 1 tsp of sea salt. Pour beaten eggs over potatoes mixture to cover completely. Add additional beaten egg if necessary.
05
Add 1 tablespoon of reserved oil to a frying pan over medium-high heat and add potato-egg mixture. When eggs are set, turn omelet over onto a plate; add a bit more oil to pan, and slide the omelet back into the pan to finish cooking the other side. Slide onto plate and serve warm or at room temperature.
These pancakes might be my favorite – fluffy, tender, flavorful, satisfying, and somewhat healthier than most recipes. It is from a great cookbook called Nutritious Delicious (currently on sale at America’s Test Kitchen !) which features a collection of “br…
Pancakes are traditionally an indulgent weekend option, but often are made with simple carbs that leave you feeling hungry in no time. I’ve tried a few multi-grain “healthy” recipes, but the pancakes were typically heavy and dense. I found this recipe in an…
As with most recipes from Cook’s Illustrated, these are fool proof pancakes that are super easy to prepare. I sometimes cut the recipe in half for just two people, or you can refrigerate leftover better in a sealed container, and make a few more the next da…
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Fold in half along dotted line, blank sides facing in
Cook Like James
Tortilla de Patatas (Spanish Potato Omelet)
Prep
Cook
Yield
I spent an afternoon at the Escuela de Cocina Cayena in Madrid (a Cooking School)
Ingredients
6 large Yukon gold potatoes (in Spain they use “Mona Lisa Potatoes”)
2 red onions
5-6 eggs
Olive Oil
Cook Like James · The method
Directions
1
Peel and slice potatoes into thin rounds; slice onion into thin pieces. Wash both in cold water and pat dry; set aside.
2
Heat 1 ½ cups olive oil over medium-low heat in a deep frying pan. Add the onions and potatoes and stir gently for 5 minutes. The mixture should not brown, just soften.
3
Drain mixture into a large bowl and reserve olive oil; set aside.
4
In small bowl, beat 5 eggs with 1 tsp of sea salt. Pour beaten eggs over potatoes mixture to cover completely. Add additional beaten egg if necessary.
5
Add 1 tablespoon of reserved oil to a frying pan over medium-high heat and add potato-egg mixture. When eggs are set, turn omelet over onto a plate; add a bit more oil to pan, and slide the omelet back into the pan to finish cooking the other side. Slide onto plate and serve warm or at room temperature.
Cook Like James
Tortilla de Patatas (Spanish Potato Omelet)
Prep
Cook
Yield
I spent an afternoon at the Escuela de Cocina Cayena in Madrid (a Cooking School)
Ingredients
6 large Yukon gold potatoes (in Spain they use “Mona Lisa Potatoes”)
2 red onions
5-6 eggs
Olive Oil
Directions
1
Peel and slice potatoes into thin rounds; slice onion into thin pieces. Wash both in cold water and pat dry; set aside.
2
Heat 1 ½ cups olive oil over medium-low heat in a deep frying pan. Add the onions and potatoes and stir gently for 5 minutes. The mixture should not brown, just soften.
3
Drain mixture into a large bowl and reserve olive oil; set aside.
4
In small bowl, beat 5 eggs with 1 tsp of sea salt. Pour beaten eggs over potatoes mixture to cover completely. Add additional beaten egg if necessary.
5
Add 1 tablespoon of reserved oil to a frying pan over medium-high heat and add potato-egg mixture. When eggs are set, turn omelet over onto a plate; add a bit more oil to pan, and slide the omelet back into the pan to finish cooking the other side. Slide onto plate and serve warm or at room temperature.
