Spanish Tortilla with Roasted Grape Tomatoes

Spanish_Tortilla_Roasted_Tomatoes_Copyright_M-J_de_Mesterton
Photo: A basic Spanish tortilla is usually made with eggs, potato and onion. Here is a version of this traditional dish that I made yesterday for my husband’s main meal.  Four eggs; one pan-fried, diced potato; shredded Parmesan cheese; bits of brie and small, whole tomatoes were used to make this individual serving.

Beaten eggs are added to a diced, sautéed potato in a cast-iron pan; cheese and roasted small tomatoes are added, then after cooking for one or two minutes to firm-up the bottom, the whole pan goes under a broiler until the eggs are puffed and lightly browned on top.

Below: Grape-sized tomatoes are roasted in an oiled cast-iron pan, first on the stove and then for a few minutes in the oven under a broiling-flame. This process allows tomatoes to become concentrated in flavour, while making them easier to eat when incorporated into an egg dish. ~ Copyright 2018 ©M-J de MestertonRoasting_Tomatoes_in_Cast_Iron_Pan_Copyright_M-J_de_Mesterton.JPG

Spanish Baked Omelette with Potatoes and Cheese

Advertisements

Boiling Potatoes for Freezing

Boiling a Whole 10-Pound Bag of Potatoes, Economizing on Energy ©M-J de Mesterton 2015
Boiling a Whole 10-Pound Bag of Potatoes Uses Less Energy than Little Batches
©M-J de Mesterton 2015

To boil a whole sack of spuds at once, I added a tablespoon of salt and a quarter-cup of vinegar to the water in this huge stock-pot. The potatoes came out of the sack clean enough to dump directly into the pot. I turned on the gas and waited for them to start boiling, then let them simmer for thirty minutes.

Reserve the Potato-Water to Use as Fertilizer for Your Garden ©M-J de Mesterton
Reserve the Potato-Water to Use as Fertilizer for Your Garden
©M-J de Mesterton

When the boiled potatoes were soft enough to eat but still firm enough to slice, I turned off the gas. I then transferred the potato-water to a more manageable pot. Because the large stock-pot filled with potatoes and water was too heavy for me to handle, I used a heat-proof pitcher to ladle it out, and poured the remaining hot water into a bowl in the sink. Later, when this nutrient-rich water is cool, I shall take these vessels of liquid to the garden and water plants  with them.

The potatoes, after having been drained of hot water, sat covered in the stock-pot to cool for a few minutes. To peel them, I simply throw some ice and cold water over the potatoes, let sit for ten minutes, then the jackets will usually slide off easily, leaving a very attractive spud indeed, ready to be frozen for later use. I developed this method of preparing potatoes for the future when an economy-sized bag of them threatened to sprout. To prevent the spuds from going bad, I boiled and peeled and froze them. They are perfect when turned into gratin Dauphinois, hash-browns and mashed potatoes.

©M-J de Mesterton 2015

Austerity Cookery

These boiled potatoes are ready to be doused with ice-water for easy peeling. When the spud-jackets are removed this way, there is no waste like there is when a peeler is used on raw potatoes. These particular potatoes have such delicate skins that, testing them for softness, I smashed one in a bowl, seasoned it with Himalayan salt and pepper: the little spud, jacket included, was delicious!

Elegant Blanched Potatoes

Potatoes_Boiled_Peeled_ElegantSurvival.net

Potatoes, when cooled, may be packed in zippered bags or BPA-free food-storage boxes for freezing. In the freezer, there are a few spuds in a bag and the majority of today’s produce in a BPA-free Ozeri Green Earth container, flanked by haricots verts and home-made bread, topped by stacked home-made pizza slices and yesterday’s chocolate pie.

Pre-Boiled and Peeled Potatoes in the Freezer