This week the selected recipe to cook was the basque (no idea what that word means) potato tortilla. This was a very simple recipe and I could definitely see myself making it again and again. It's also a recipe that I always have ingredients for in my home (not having to run to the local Super WalMart with 3 kids is always a huge plus!) and it would be fun to try lots of different add-in's, toppings, and flavors with this recipe.
I made this and just as it was coming out of the oven, I had to run to an appointment, so I didn't get to take lots of photos or enjoy it with my family, but there was only a small sliver left by the time I had arrived back home. And my hubby had made a large loaf of french bread into french toast to go along with the tortilla and most my strawberries were "missing" by the time I returned.
I followed the original recipe for my tortilla plus added a few extras. I had some mushrooms that needed to be used and I always love mushrooms in my eggs, so I sauteed some in a separate pan and added those to my dish. Also, before I put my tortilla into the oven, I put about a cup of shredded Gruyere cheese on top. Looking back, I wish I would've added more cheese and possibly mixed some in with the eggs so that the cheese was throughout the entire dish and not just on the top. (Can't wait to try some pepper jack with this recipe!) I also enjoyed a little ketchup :) on top of my serving of tortilla. Salsas and other dressings would also be fantastic. The possibilities are endless!
Go HERE to read other participants' reviews.
P.S. The crispy "crust" was well-worth a dirty cast iron skillet!
P.S. The crispy "crust" was well-worth a dirty cast iron skillet!
That photo in the pan is stunning. Nice job.
ReplyDeleteThis sounds a lot like a tortilla de patata, which Paul learned how to make in Spain. We've never added cheese to ours, but I have put all kinds of different things into it. I really like onions and spinach, or roasted red peppers. For sauces I add a little chili sauce to ketchup, and some lemon juice with yogurt/sour cream. Those are really nice (and pretty traditional for a Spanish tortilla.I like the mushroom idea. Yum.
ReplyDeleteI'm jealous that you thought of the cheese on top before you baked the tortilla off. I thought about it afterwards. But, I'll definitely be trying it again, as I made the mushroom only version this time.
ReplyDeleteMmm, love that you left the peel on the potato. I've gotta try that next time!
ReplyDeleteBeautiful photos! Glad this was a winner for y'all! :)
ReplyDeleteGreat photos!!! There was one piece remaining after you all left so I pulled it out of the fridge a bit ago...and I will say that I definitely like this dish much better warm or fresh out of the oven! This would be a good item for our next T/O Gilbert breakfast.
ReplyDeleteThis looks like a great simple meal for a week night supper. Delicious!
ReplyDeleteLove all your photos, but the one of the potatoes and rosemary in the pan is my favorite! Sucks there was only a sliver left for you! But glad your family liked it!
ReplyDeleteI also put some cheese on mine. I love eggs, potatoes and cheese. Yours looks wonderful…you'll have to make it again so you can have more then a sliver! We really enjoyed this dish.
ReplyDeleteLove your new background on your blog. That was a great first shot -- to bad you didn't get to enjoy the fruits of your labor so much, but it sounds like everyone else did! I kept thinking cheese when I made this. SIGHS.
ReplyDeleteI love your owl temp plate...very cute!
ReplyDeleteIm glad you enjoyed this recipe. I was so easy and so tasty! Im with you on adding all the extra goodies! I also love your idea of salsa..why didn't I think of that?:)
PS I have three kids too!!!
Mmm...mushrooms and cheese..great adds...too bad it was gobbled up by your family!
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