Helpful Hint Numero Uno

Ay yi yi! Only one post in February so far?? Wow. You can really tell when I go back to school. One day, I'll be out of school. And maybe also on that day I will have more time to blog about veggies...maybe. Well in response to my inability to blog consistently about what I'm cooking or interesting books I'm reading, I'm starting a section of helpful hints around your kitchen & beyond. Things I have learned that everyone should know..........................

Helpful Hint #1:

When you buy cheese from the supermarket or wherever, take it out of the cellophane wrap it comes in and re-wrap it in a plastic bag or plastic wrap. It will last much longer without molding.

The above hint is for harder cheeses like cheddar. Follow this link for other helpful hints on cheese storage:

http://www.laurawerlin.com/storingcheese.html

She even takes it one step further by suggesting parchment or wax paper between the cheese and plastic wrap. Probably a great suggestion considering how toxic plastic can be.

Tortilla de Patatas

Or Spanish omelet made with potatoes for those of you unfamiliar with the delicacy. Very simple and very satisfying.

I first had a tortilla de patatas in Spain (of course, what did you expect? I'm cultured.) Rachel, my friend from college, lived in Spain for five years after we graduated. I did no such thing, maybe it's her that's cultured and not me. Anyways, her roommate Karina, was shocked that I had never heard of, much less eaten, the common breakfast food of Spain. Convinced I needed to try it, we set about making one. Hers, though delicious, was a little greasy. Probably because it was the first time she had ever made one. I made sure to avert this problem by recalling her error. I think you should use the same judgement when adding the oil for the potatoes.

The Recipe

1 large potato

3 tbsp. olive oil

1/2-1 large onion (I used yellow & 1/2)

9 eggs*

1/4 cup cream

1 tsp salt

freshly ground black pepper

The rest of the ingredients are not required, I was using my leftovers up...you can add anything. It's an omelet. Experiment.

1 large portabello mushroom, sliced

1/2 cup provolone cheese, cubed

*My eggs come from my chickens who just started laying so they are probably a bit smaller than the ones you would find in the store. Start with about 6-7 whipped with cream, pour in at the appropriate time and if it isn't enough to cover, pull from heat, whip a few more and fill in the gaps.

Start by slicing the potatoes thinly, not grated but sliced. I usually half the potato, then halve it the other way and then slice. Saute with sliced onions over a medium flame until the potatoes are soft enough to eat. You are not making hash browns so do not brown.

Whip eggs, cream, salt and pepper.

You want layers with a tortilla de patata, the patatas y cebollas (potatoes and onions) will form the bottom layer so keep this in mind. When the potatoes are done, spread the mushroom and cheese evenly on top to form the next layer. Then pour in the eggs. They will trickle down and create the omelet, no need to coach them.

Cook over a medium-low flame until the top of the omelet is set. Flip onto a wide plate. (You may need to use your spatula around the edge to loosen it. If you use a non-stick pan you should have no problems, however, if you use something else you might. Do your best to get it out whole). The bottom will be browned. This creates a nice chewy texture that unlike normal omelets is desired. Invert and place in pan to cook the other side. With the omelet mostly set you won't have to cook it for very long. This is just to make it almost brown on this side too and to ensure it is completely cooked.

Re-invert onto the same plate. Slice like a pie and enjoy! Serves 4-6.