The quick cook: a Spanish tapas-bar staple makes a satisfying weeknight meal - Brief Article - Recipe

Sunset, April, 2002 by Charity Ferreira

A Spanish tortilla is nothing like the flat flour or corn wrap most of us know best. A favorite bar snack in Spain, the tortilla is a stack of potatoes and onions, anointed with a fragrant dose of olive oil and lightly bound with egg--a tasty, simple entree. Put together the tangy salad while the tortilla is finishing in the oven. And drizzle honey over creamy ricorta cheese for a practically instant dessert.

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Tortilla Supper

Spanish Tortilla

Salad with Marinated Peppers and Pine Nuts

Ricotta with Strawberries and Honey

A Spanish Albanno or lightly oaked Chardonnay

Spanish Tortilla

PREP AND COOK TIME: About 30 minutes

MAKES: 4 servings

2 tablespoons olive oil

1 onion (about 8 oz.), peeled, halved, and thinly sliced crosswise

2 pounds thin-skinned potatoes, peeled and sliced into 1/8-inch-thick rounds

3/4 teaspoon salt

1/2 teaspoon pepper

5 large eggs

1. Pour olive oil into a 10- to 12-inch nonstick ovenproof frying pan over medium-high heat; when hot, add onion and stir often until limp, about 5 minutes. Add potatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix to coat. Add 1/3 cup water and bring to a boil; reduce heat to medium, cover, and cook until potatoes are tender when pierced, about 10 minutes. If any liquid remains in pan, boil, uncovered, until evaporated, 1 to 2 minutes.

2. Meanwhile, in a large bowl, beat eggs with 1/4 teaspoon salt and 1/4 teaspoon pepper to blend. Add potato mixture and mix gently. Place unwashed frying pan over medium-high heat; when hot, pour in egg mixture. Reduce heat to medium-low and cook until eggs begin to set and bottom is lightly browned, 5 to 8 minutes.

3. Transfer pan to oven and broil tortilla about 6 inches from heat until top is set, 3 to 5 minutes. Run a spatula between tortilla and pan to loosen; invert tortilla onto a plate. Cut into wedges and serve warm or at room temperature.

Per serving: 338 cal., 35% (117 cal.) from fat; 12 g protein; 13 g fat (2.98 sat.); 42 g carbo (4.3 g fiber); 532 mg sodium; 266 mg chol.

Salad with Marinated Peppers and Pine Nuts

PREP AND COOK TIME: About 15 minutes

MAKES: 4 servings

1/3 cup pine nuts

3 tablespoons sherry vinegar or cider vinegar

3 tablespoons extra-virgin olive oil

1 cup canned peeled roasted red peppers

1/4 cup chopped pitted Spanish-style green olives

2 quarts salad mix (8 oz.), rinsed and crisped Salt and pepper

1. In a 6- to 8-inch frying pan over medium heat, stir pine nuts often until golden, 5 to 8 minutes.

2. In a large bowl, whisk vinegar and olive oil to blend. Cut peppers lengthwise into 1/2-inch-wide strips. Drop into bowl and mix to coat with dressing. Add olives, salad mix, and toasted nuts and mix gently Add salt and pepper to taste.

Per serving: 190 cal., 81% (153 cal.) from fat; 3.6 g protein; 17 g fat (2.4 g sat.); 8.5 g carbo (2.4 g fiber); 283 mg sodium; 0 mg chol.

Ricotta with Strawberries and Honey

Mound 1 cup whole-milk ricotta cheese on a plate. Arrange about 2 cups sliced fresh strawberries around cheese. Drizzle cheese and strawberries with 2 to 3 tablespoons honey. Serve with wheat biscuits or cookies if desired. Makes 4 servings.

Per serving: 162 cal., 46% (75 cal.) from fat; 7.4 g protein; 8.3 g fat (5.1 g sat.); 16 g carbo (2 g fiber); 53 mg sodium; 31 mg chol.