Meet the other tortilla. Not the one made of corn or flour on a comal in Mexico, but the one that hails from Spain that’s made with a few simple ingredients—potatoes, onions, eggs and olive oil. While technically the word tortilla to some Latinos means omelette, to call a tortilla española an omelette would—as Anthony Bourdain might say—mean we’ve let the terrorists win. It is so much more.

For one, the tortilla española is less about the eggs than it is about the potatoes, which are thinly sliced and cooked slowly in flavorful olive oil. Second, while an omelette is generally breakfast territory in Spain the tortilla is served for lunch or dinner, as merienda or even a late-night, post-party snack. It’s also far more versatile than your standard egg dish: it can be served warm, at room temperature or even straight-from-the-fridge cold; you can add jamon or chorizo, garlic or cheese or herbs; and you can serve it along side a creamy aioli. Or not. You could do what I do: eat it in its simple form, which is as close to perfection as anything else.

While this makes for an easy yet hearty weeknight meal—and one that’s light on the wallet too—there are a few tricks to getting it right. First, use regular olive oil rather than extra virgin because it can get hotter without burning, which is key while you’re cooking the potatoes. When you’re slicing the potatoes, try using a mandoline and set it to a 1/8th inch thickness. If you don’t have one, slice the potatoes as thinly as you can making sure they’re consistent. The most important trick: flip the tortilla three or four times. It will help give it a perfect round shape.

INGREDIENTS

800 gms potatoes
300 gms onions
Eggs ???
1/2 cup olive oil

1 20cm non-stick pan
2 dinner plates

DIRECTIONS

In a 20cm non-stick sauté pan heat the olive oil over medium-high. Just before it reaches smoking point, add 1/2 the potato slices using a spatula to separate them into one layer. Add 1/2 the onion slices. Sprinkle with salt and a little white pepper. Repeat with the remaining potatoes and onion to create two more layers. Cook slowly over medium heat lifting and turning until potatoes are soft but not brown, about 15 minutes.

Using a slotted spoon, remove the potato mixture from the sauté pan and into a bowl. Reserve the oil. Meanwhile, in a large mixing bowl, beat the eggs with the 4 tablespoons of water until  they are pale yellow. Add the potato mixture to the eggs, pressing down on the potatoes so they are covered by the eggs. Let sit for 10 minutes, so the potatoes can absorb some of the egg.

Heat 1 tbsp of the reserved oil in the same sauté pan used for the potatoes until just before it smokes. Add the egg mixture to the pan, using a spatula or to spread evenly. Lower the heat to medium-low and cook uncovered for about 10 minutes. During this time, use a rubber spatula to carefully separate eggs from the edges of the pan, and shake the pan frequently to make sure the tortilla isn’t sticking.

Once more than half of the eggs have set, get ready to flip the tortilla. First, carefully slide the tortilla from the pan into one of the rimless plates. Then cover with the second rimless plate, hold it firmly in place, and invert. Slide the tortilla back into the skillet, uncooked side down. Use the rubber spatula to tuck in the edges of the tortilla, giving it a nice clean shape. Allow to cook for another 5 minutes.

Flip the tortilla again, using the same method. Slide it back into the pan and cook for 3 more minutes. Flip two or three more times, allowing to cook 2 to 3 minutes in between, as this will help shape the tortilla. Once the center is firm to the touch, the tortilla is ready. (If it’s wobbly that means the eggs still need more time to set.)

Transfer to a platter, sprinkle with a pinch salt and allow to cool for a few minutes. Serve warm, at room temperature or chilled. Cut into wedges or squares. Serves 6 to 8.

Serves: 4
South Beach Phase 1

INGREDIENTS

1 1/2 cups 1 % milk
2 eggs, beaten
3 tablespoons sugar substitute
2 teaspoons espresso powder or instant decaffeinated coffee
1 teaspoon vanilla extract
Ground cinnamon, for garnish
Lemon twists, for garnish

DIRECTIONS

In a medium bowl, whisk together the milk, eggs, sugar substitute, espresso powder or coffee, and vanilla extract until well-blended. Pour into four 6-ounce custard cups or ramekins and place in a 10" skillet.

Fill the skillet with water to 1/2" from the tops of the custard cups. Bring the water to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 minutes. Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding, and refrigerate for 3 hours, or until chilled. Garnish with the cinnamon and lemon twists.

Nutritional Information:
110 calories
3 1/2 g fat (1 1/2 g sat)
13 g carbohydrate
6 g protein
0 g dietary fiber
80 mg sodium
110 mg cholesterol

Since we started the South Beach Diet, we’ve discovered that we could eat really interesting stuff AND lose weight. Well, I still can’t eat pasta but I’m getting there.

We discovered Kalyn’s Kitchen when we Googled for South Beach meal plans and recipes…she has an exhaustive collection of recipes. The most interesting of which was her egg muffins which she has revisited over and over again.

I knew I had to try it because I hated fried eggs or omelettes for breakfast and there were only a few things I could do with hard-boiled eggs for breakfast. Her egg muffins seemed easy to make and could be kept in the fridge for up to a week, or even frozen. They can be re-heated in the microwave or eaten cold. Its something you make in batches, stick them in the fridge, eat for breakfast, eat as a snack and best still, hubby could take it to work for snack or lunch!

So last weekend we bought a ton of eggs and a muffin pan. Tonight I have made it and it turned out great.

INGREDIENTS

9 large eggs
1/2 medium-sized red pepper
1/2 medium-sized yellow pepper
20 gms onion
20 gms spring onions
Shredded mozarella or cheddar cheese
Salt to taste

DIRECTIONS

Preheat oven to 180C.

Mince the red and yellow peppers and onion in a food processor or chop them finely. Slice the spring onions finely. Beat the eggs well in a spouted container. Add salt to taste.

Distribute the cheese in each muffin segment just enough to cover the base. Next add 1 – 1.5 teaspoon of the minced vegetables and sprinkle the spring onions.

Pour the beaten egg in – try to distribute evenly up to around 2/3 of each segment. Bake in preheated oven for 20 – 25 minutes or until a knife inserted in the middle comes out clean.

This salad is a great tapa eaten with bread and should be made at least the night before you want to eat it. And it keeps well in the fridge for many days!

INGREDIENTS

3 roasted pimientos
2 teaspoons minced garlic
3 hardboiled eggs
2 teaspoons cumin seeds
3 tablespoons olive oil
Grape or sherry vinegar to taste
Salt to taste

DIRECTIONS

Slice the roasted pimientos lengthwise then across and put into small mixing bowl. Cut the hardboiled eggs into shards and add to the pimientos. Add the minced garlic and rub the cumin seeds between your palms into the bowl. Drizzle the olive oil and vinegar. Mix well and add salt to taste.

Cover and refrigerate until required.