I just noticed that I passed the half way mark in my quest to make 100 new recipes in 2010. Given that the year is more than half over, I’m a little behind the pace. But I’m feeling good about it: the weather is warm and I’m in the mood to cook.
Start by slicing potatoes and onions thin and and cook for 30 minutes in a 10-inch skillet. Beat together 8 eggs, 1/2-cup peas and 1/2-cup diced roasted red pepper, then add the cooked potatoes and onions to bowl. Add everything back to hot skillet, cooking the first side for 4 minutes. Flip using the plate-to-plate method, and then add back to skillet to finish the other side for 4 minutes. Let rest on a cutting board for 15 minutes before slicing.
Rating: 4-stars. The tortilla was good; balanced flavors, firm texture. The potatoes were slightly (perhaps 5 minutes) undercooked. But the tortilla itself has very mild flavors; so the Garlic Mayonnaise was important. This was the major problem; The Garlic Mayonnaise was an utter failure. The amount of ingredients was so small that the food processor was ineffective; ending with a sauce like consistency.
- The first flip was a disaster. The tortilla broke and didn’t quite make it all the way onto the plate. To recover, put everything back into pan and ended up giving it an extra plate-to-plate flip. In the end, nobody could tell.
- Overall cooking times seem to low; the tortilla took 4 minutes rather than 2 minutes for the egg to get spotty brown. Also, I think 35 minutes would have been better for the potatoes.
- Garlic Mayonnaise, which is a traditional accompaniment, did not turn into mayonnaise. It stayed liquefied and I used as a sauce. It was so unappealing that I almost didn’t bring it to the table, but the taste was good nonetheless. I just told people it was a sauce rather than mayonnaise.
Rating: 4 stars.
How much work? Medium.
How big of a mess? Medium.
Start time 5:00 PM. Dinner time 6:15pm