Yesterday was National Guacamole Day and today is, of course, Thirty Minute Thursday, so I thought I would combine these two with a Mexican-inspired meal that I had recently. I think that potatoes have gotten a bad rep recently, and although I don’t tend to eat copious amounts of them, I do think it’s a little undeserved. This potato tortilla is a perfectly healthy dinner option, and the incredible health benefits of the tomatillo guacamole that I paired it with make that even more true. I chose to leave the skins of the potato on because I just can’t get enough of them, but it also helps add an extra boost of fiber that will counter the potentially less than ideal effects of a higher starch food. The healthy fats from the avocado and the protein from the egg will also certainly help curb any glycemic response that potato-haters seem to fear.
Now, I did flub this recipe a little bit. Strike one was when I let the potatoes brown, despite the recipe saying explicitly not to. I don’t really know the reason behind this – it’s possible that preventing browning makes for a better tasting tortilla, or perhaps it helps with cohesion – but I personally never complained over a golden-brown, crisped up potato product. That’s when they taste the best, right? What was far more disheartening was my total inability to flip the “tortilla” in one piece. It crumbled to pieces, but it still tasted good. And I say, if this happens to you, call it an egg-and-potato hash and move on. If there’s one thing I’ve learned from getting more involved in cooking, it’s that stressing over such things is not worth it.
I’m very happy that I chose to pair it with a recipe for tomatillo guacamole that I found online. It added a beautiful, vibrant color (and as a topping it hid my fallen-apart tortilla). I would also love to see some red pepper or salsa to add an additional color and flavor component. The tomatillo guac, though, was wonderful without the help of a spicy salsa. It wasn’t as creamy as a traditional guacamole, but it was a nice blend between that and a salsa verde. I’d also like to note that I used a completely unripe avocado and once I peeled it from its skin it worked just fine! Ah, the beauty of blenders.
Potato Tortilla, adapted from Rachael Ray’s Classic 30 Minute Meals
Yield: 4 servings1
The Ingredients
2 medium potatoes, scrubbed and thinly sliced
3-4 tablespoons extra-virgin olive oil
½ large, sweet onion, thinly sliced
4 eggs
chili powder & ground cumin, to taste
tomatillo guacamole, for serving
The Method
Heat the oil in a frying pan over medium heat. Place the potato and onion slices in alternating single layers to cover the pan. Cook, turning occasionally, for approximately 10 minutes, or until the potatoes are tender.
Meanwhile, beat the eggs with a splash of cold water and the chili powder and cumin until frothy. Pour over the potatoes once they have softened and use a spatula to lift the potatoes and onions to allow the egg to settle under them. Shake the pan to keep the omelet from sticking as they set. Once the eggs and, therefore, tortilla are set, place a large, flat dinner plate over the top of the pan and flip to transfer the inverted tortilla to the plate. Return the eggs to the pan on the flipped side, again shaking the pan as they cook to prevent sticking. Flip one or two more times, optionally. Serve at room temperature cut into wedges and topped with tomatillo guacamole, about ¼ cup per person.
Notes:
1The cookbook says that this is enough to feed 20 people (along with other menu items). However, if this is the only thing that you’re making, serving sizes will need to be larger. I divided the recipe by 4 for myself and was very happy with the amount of food it produced.
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