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Rancho Tortilla Espanol
2 (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

Optional ingredients:
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)
Initial Prep
- 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 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 half-moons.
- 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).

Serves 3-4




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