June 25, 2011
I bookmarked a recipe for a Spanish potato-filled tortilla quite a while ago because it looked so mouthwatering, and when I finally got around to trying it this week, I was delighted with the results. So delighted in fact, that most of the half of my tortilla I was planning to save for lunch went into my stomach instead, and I had to make it again the next day, because having it just once wasn't enough.
Since I'm living in my Wisconsin house only for the summer, I don't have a complete pantry, and don't want to duplicate all the stuff I have in Seattle, which leaves me with a limited selection of what are usually pantry staples, like granulated onion and garlic, and nutritional yeast. So, I had to make some changes to the recipe. But this recipe is ripe for changes, as its creator, River from Wing it Vegan, mentions in her post.
Cooking the tortilla on the first side.
Instead of using onion and garlic powders, I sautéed half of a chopped large onion, and a chopped large clove of fresh garlic, and left out the yeast. I baked my potato in a toaster oven instead of a microwave, and instead of cornstarch I used arrowroot powder. (I'll probably use potato starch once I get back to my main supplies.) Other than these few alterations I pretty much followed River's directions. I cooked my first tortilla in a non-stick pan as recommended in the recipe, and it worked perfectly. The second day (tortilla not pictured beause it looked pretty much the same as the first, and anyway, I ate it) I used my trusty and very well-seasoned flat bottom wok, because non-stick pans make me a little nervous. It wasn't quite as easy to flip the tortilla, but not too bad.
The flipped tortilla cooking on the second side.
The second day I was out of potatoes, so I used 3/4 cup chopped broccoli, four sliced baby bella mushrooms and half a chopped jalapeño along with the onion and garlic. I had so much filling, and a slightly small cooking surface, that I ended up making two tortillas. With a big salad and a vegetable, the two tortillas should probably serve two as a light supper. Or — ahem, cough cough — maybe only one. This fabulous recipe, which I recommend you try ASAP, is gluten-free.
All that was left of the first tortilla, requiring me to make
another one (two actually) the next day.
I think the tortilla would be wonderful with chopped green onions and turmeric added. You can find the scrumptious recipe here.
This recipe has been entered in the Bookmarked Recipes challenge hosted by Jacqueline from Tinned Tomatoes. Ruth from Ruth's Kitchen Experiments is the founder of the challenge.
Here are some completely gratuitous photos of Miss E running to meet her mom at the finish line of her mom's first marathon. They were taken by Miss E's dad and used without permission. ;)