It’s 6 a.m. Friday morning. I’m brewing some strong coffee to get me through the day. Less than 12 hours ago, I was at work slaving away to meeting the Food section deadline. Still haven’t completed the section and the person covering for the editor will be in at 9 a.m. to edit the pages. My goal? To get to work by 8 a.m., quickly compose the pages and drop them on her desk before she comes in.
But I’m hoping to make some food to make up for lack of cooking the past few days. A quick solution: a spanish tortilla with a shortcut. A Spanish tortilla is not the flour or even corn variety used to wrap tacos or burritos. The main components of a Spanish tortilla is eggs, potato and onions cooked together on a stovetop. I like to add some meat component such as bacon or porcuitto to make it more hearty. The shortcut I’m going to take is to use precooked shredded hashbrowns in place of boiled, diced potatoes. I just don’t have the luxury of time this morning.
The steps to make a Spanish tortilla are utterly simple. Place a half a bag of shredded potatoes in a pan with a little oil with diced procuitto (I omitted the onions this time) to cook over medium heat. While those are cooking, crack open five eggs, beat together and season with salt and pepper. Add the pan of heated potatoes and procuitto to the eggs and mix. Place some butter back into the same pan and add potato/egg mixture into pan and cook over medium heat until firm. (Don’t mix!) Some additions I like to add to the mixturefor added taste and color is diced parsley and cheese. Sometimes the top isn’t cooked enough so I place slice the ovenproof pan into the over for a few minutes.
How to eat it? Nice with a salad and excellent at room temperature. For today, I’ll be eating it at my desk as a midmorning snack.