Thursday, October 16, 2014

Tortilla Española Sans Potato


We love a good Tortilla Española around here. In fact many nights we just have a variety of Tapas (little plates of food) for dinner. Unfortunately for our beloved Spanish Tortilla our family has dietary restrictions that have put the dish off the menu. Our littlest is on The GAPS Diet so she can't have starchy potatoes. Plus on the diet olive oil can not be used in cooking. (In fact no one should be cooking with it- here's why). Since these are the two main ingredients, we have been avoiding the family fav--UNTIL NOW...we've decided to improvise. 

Instead of potato, a variety of things can be substituted. This time I chose a mixture of butternut squash, celery root, and white beet, but pumpkin or any similar textured root or squash could be used. If your system can tolerate potatoes, then have at it! Yukon Golds are a good fit. I bet sweet potatoes would be good too. 

Ingredients:
squash, root, or potato of choice (2 or 3 total)
1 white onion
butter, lard, or fat of your choice (don't be scared- read this)
sea salt (I like Celtic Sea Salt)
6 eggs beaten


Slice the butternut squash, celery root, and white beet into thin disks. Add lard, butter, or your choice of fat into a cast iron pan (or other oven proof pan) and heat to a medium, high temperature. When it's nice and hot, start frying the disks in one layer. Fry until they are lightly browned and flip and do the same to the other side. Work in batches laying the finished ones on a paper toweled tray until you have cooked them all. Salt them well. After the "potatoes" are done, sauté the onions. When they start to soften, turn off the heat and spread them out flat in the bottom of the pan.


Next arrange the squash, beets, and celery root disks over the onions in a scalloped pattern until the entire pan is full. If you have leftover veggies save them for another use. I used a medium sized pan. If yours is bigger remember to add more eggs. 


Crack open and whisk six beautiful eggs. 


Turn the heat back on to medium and pour in the eggs, add more salt, and shake the pan until the eggs have evenly coated everything. Let it cook until the edges begin to set. 


Then put it under the broiler in the oven for about five minutes or until the top browns. 
It tastes wonderful served with a dab of sour cream or an aioli sauce on top. Cold the next day for breakfast is also a wonderful wonderful thing. Welcome back Tortilla Española, we've missed you. 

Recipe adapted from Simply Recipes

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