tortilla espanola...fir becky

[pearl]

tortilla in spain is a potato and onion dish...not the flat bread thing it is here...
serves 8

1 lb waxy potatoes
12 oz. spanish olive oil
2 onions, chopped
2 large eggs
salt and pepper
fresh parsley to garnish

peel potatoes, cut into small cubes. dry them on a clean dish towel
heat olive oil in a large, heavy bottom skillet.
add potatoes and onion, lower heat, cook for about 20 minutes, stirring frequently so potatos don't clump, until they are tender but not browned or crisp.
beat eggs lightly and season with salt and pepper.
drain potatoes and onions in a strainer over a bowl to oil is caught. set oil aside.
stir the drained potatoes and onions into the beaten egg.

wipe the skillet clean and heat 2 tablespoons of the oil. when hot add the egg and potato mixture, lower heat and cook fro 3-5 minutes till underside is just set. push the potatoes down into the egg and keep loosining the tortilla from the bottom of the skillet to stop it sticking.

to cook the second side of the tortilla, cover it with a plate, hold the plate in place, drain off the oil in the skillet, then turn the skillet upside down so the tortilla falls on the plate.
return the skillet to the heat and add a little more of the oil if needed.
slide the tortilla, cooked side up, back into the skillet and cook for 3-5 minutes more or until set underneath.
slide the tortilla onto a serving plate and let stand for about 15 minutes, serve warm or cold cut into small peices.

[pope1982]

Potatoes are one of my favorite foods ever I saved it to my recipes right away.

Since you were such a sweet heart in remembering my request and sharing something yummy... here you go:

Ropa Vieja

1 tablespoon vegetable oil
2 pounds beef flank steak
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small Spanish onion, sliced
1 green bell pepper, seeded and sliced into strips
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar

Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.

They made it different on Paula Deen's Havana in Savannah with different ingredients though. Haven't tried this way...

Ropa Vieja

2 1/2 pounds skirt steak
1/8 cup pickled garlic
1 small Spanish onion, sliced
1 cup cold water
1 (24-ounce) canned, whole peeled tomatoes
1-ounce brown sugar
2 tablespoons lime juice
1/2 cup red wine
1/2 cup ground cumin
3 ounces dried ancho chili puree

Brown both sides of skirt steak in a pan over medium-high heat. Combine all ingredients in saucepan, except for the puree. Cover and simmer for 4 hours. With spoon, break up meat while cooking. Add more liquid, if necessary.
Add the puree into the liquid during the last 15 to 30 minutes.

[pearl]

sounds yummy! i like the idea of lime juice...love lime flavor.