| Mom's Kitchen
(about 1 pound) medium potatoes, preferably Yukon Gold
4-8 tablespoons - fine-quality olive oil
1 tablespoon - unsalted butter
1 medium leek - white and light green parts
1 red bell pepper
4 strips - lean bacon, cooked and chopped
8 - large eggs
2-3 tablespoons - Manchego or Parmesan cheese, grated
Salt and pepper to taste
1 teaspoon - Tabasco
Additional Tabasco sauce to taste
1/4 cup - Kalamata or other briny black olives (pitted, sliced)
1/8 pound - ham, thinly sliced (can be substituted for the bacon)
- Potatoes - Cover the potatoes with salted water and bring to
a boil. Cook until just tender when pierced with a fork, about
20 minutes (they should retain their firmness...do not overcook).
Drain. When cool enough to handle, peel and slice very thin. (The
potatoes can be cooked a day ahead and
- Leek - Clean extremely well. Split length-wise cut into thin
- Pepper - Roast over and open flame or in a broiler. While still
warm, peel the skin and slice into thin strips.
- Eggs - Scramble up to but not past the point where the large
bubbles go away. Stir in Tobasco sauce.
Making the Tortilla
Preheat oven to 375 degrees.
Using a 12 inch skillet that can be placed in the oven, heat oil
and butter under medium heat, and then add the leeks, cooking
them for 4-6 minutes, or until they are soft. Add potatoes and
move them around until they have been fully coated by the oil.
Flip them periodically until
their edges start to show some color. Add the peppers, and (if
used) the olives and ham to
the mixture, packing everything into solid mass. Allow to cook
for 3-4 minutes.
Pour eggs onto mixture and allow to sit, periodically scooping
under potatoes to allow eggs underneath. Sprinkle bacon bits on
mixture and lightly stir in, careful to keep the bacon on the
top 1/3. Place skillet in oven for 10-12 minutes, or until the
eggs have solidified.
Remove from oven. Dribble a small amount of olive oil around the
edge of the skillet (to ease tortilla off of the sides of the
skillet). Slide entire
tortilla out of skillet and onto serving plate.
Cut into pieces like a pie.
The Spanish tortilla, unlike the Mexican, is densely layered
stack of egg-enriched potatoes. This recipe is a modified version
of that found in "A Real American Breakfast" (Jamison).