马铃薯粉蒸排骨

 

做法取自: 食在蒸美味 pg 28

材料
小排骨 2支
蒸肉粉 1包
马铃薯 2小粒 (也可改用芋头或地瓜)

调味
料理酒 1大匙
豆瓣酱 1小匙
甜面酱 1/2大匙 (我没加)
糖 1/2大匙 (我没加)
水 4大匙

做法
1. 将小排骨洗干净沥干, 加入所有调味料腌20分钟或更久. 之后加入蒸肉粉拌匀

2. 马铃薯去皮切成小块,铺在蒸盘垫底之后摆上排骨. 蒸约40分钟

 

 

http://abbymonster.blogspot.sg/2013/01/blog-post_11.html#

 

 

 

 

Healthy Sweet Potato and Raisin Loaf *

Purple Japanese sweet potato

On the day it was baked, this loaf has a nice crusty exterior and a moist centre. We did find that the loaf wasn't as nice the next day as it tends to dry out a little. The best way to enjoy it is with some butter and a cuppa coffee/tea.

 

Sweet Potato and Raisin Loaf
Preparation time: 15 minutes
Cooking time: 1 - 1 1/4 hour
Makes 1 loaf

Ingredients
250g plain flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp grated nutmeg

450g mashed cooked sweet potatoes
30g soft brown sugar
115g butter, melted and cooled
3 eggs, beaten
75g raisins

1. Preheat oven to 180°C. Grease a 9 x 5 inch (23 x 13 cm) loaf tin.

2. Sift the flour, baking powder, salt, cinnamon and nutmeg into a mixing bowl. Set aside.

3. With an electric mixer, beat the mashed sweet potatoes with the brown sugar, butter and eggs until well mixed.

4. Add the flour mixture and raisins to the wet mixture. Stir with a wooden spoon until the flour is just mixed in. It may look a little lumpy at this point, but don't worry.

5. Transfer the batter to the prepared tin. Bake for 1 - 1 1/4 hours, or until a skewer inserted in the centre comes out clean.

6. Cool in the pan on a wire rack for 15 minutes, then turn the bread on to the wire rack to cool completely. I served them warm, after about 20-25 minutes after it came out of the oven with some butter.

 

 

http://goodyfoodies.blogspot.sg/2012/10/recipe-healthy-sweet-potato-and-raisin.html

 

 

 

 

Chicken Curry Chinese Style

-some of the ingredients

-lightly brown the potatoes in hot oil

-chicken mix with all ingredients and spices in the wok...

Chicken Curry Chinese Style

Ingredients
1kg chicken, cut into bite-size pieces
2-3tbsp chilli paste
2 potatoes, cut into halves, slightly fry in hot oil
4 sprig curry leaves
2 stalks lemongrass, smashed
300ml coconut milk
200ml water
1tbsp curry powder
1tsp turmeric powder
2tsp salt or to taste
1tsp sugar or to taste
4tbsp cooking oil

Pound these ingredients
1 Big onion
8 shallots
4 cloves garlic
1” ginger
2 stalks lemongrass

Method
1. Heat oil in a wok, sauté the pound ingredients and chilli paste until fragrant.
2. Add in chicken pieces, lemongrass, curry leaves, stir fry for 1min.
3. Add in curry powder and turmeric powder, mix well.
4. Pour in water and bring to boil (2-3mins).
5. Mix in coconut milk and fried potatoes, and simmer till the chicken is cooked (about 15mins).
6. Add in salt and sugar, combine well.
7. Dish out, serve with steamed rice.

Note-if you like to have more gravy in your chicken curry, then add more water and coconut milk..

 

 

http://nasilemaklover.blogspot.sg/2010/03/chicken-curry-chinese-style.html

 

 

 

 

 

 

Purple Potato Oat Scone with Honey Cream Cheese

 

Ingredients:

(Makes about 8 triangular scones)

225g plain flour (I used 150g plain flour + 75g oat bran)

1 tsp baking powder

40g butter

150g purple sweet potato (steamed and mashed)

3 tbsp sugar

80 - 100ml milk

Method:

1) Mix flour, oat bran and baking powder. Rub butter into flour.

2) Mix mashed potato, sugar, milk and add to flour mixture to form a dough.

3) Sprinkle a little flour on a board or counter-top and form the dough into a rectangular shape (or circle shape) with approximately 2 cm thickness.

4) Use a knife to cut triangles from the dough and place them on greased baking paper.

5) Brush the top with some milk and bake in preheat oven at 200C for 20 - 25 minutes.

6) Serve with honey cream cheese or your favourite jam.

(Honey cream cheese: Mix together: Few drops of lemon + 2 tbsp plain cream cheese + 1 tsp honey)

 

 

http://fong-kitchen-journal.blogspot.sg/search/label/Quick%20n%20Easy?updated-max=2011-01-03T12:23:00%2B08:00&max-results=20&start=20&by-date=false

 

 

 

 

MISO BRAISED CHICKEN

Ingredients:
1/2 kg chicken - cut to pieces
250g Potatoes - remove skin and soak in salted water for a while then cut to pieces
1 tbsp oil

1 tbsp garlic - minced
1 tbsp miso paste
1 tbsp dark soy sauce *I used Lee Kum Kee's select brand*
1/2 tsp sugar
125ml water

Method:
1/ Season chicken with 1/4 tsp each of sesame oil, salt, pepper and 3/4 tbsp dark soy sauce and marinate chicken for 1-2 hours.

2/ Heat up oil in wok, add chopped garlic and miso paste and fry for a while till aromatic, then add in chicken pieces with another 1 tbsp dark soy sauce and 1/2 tsp sugar, continue to stir fry chicken well.

3/ Lastly add in cut potatoes, mix well with the chicken, add in 125ml water to cover the chicken. Bring water to boil and cover with lid, lower heat and simmer for about 20 mins or potatoes soften.

4/ Remove the lid and leave the sauce to dry up a little.

http://jottingsoflife.blogspot.sg/2010/11/recipe-miso-braised-chicken.html

 

 

 

 

 

 

蕃薯芋花生包（Peanut Pao)

Ingredients：

• (A) 80g steam sweet potato (mashed)
• (B) 250g plain flour, 3g instant yeast, 25g sugar
• (C) 120ml water
• (D) 1 cup roasted peanut, 1tbsp sesame seeds, 1tbsp sugar, 2tbsp peanut butter (mix well and set aside)

Method:

1. Mix all ingredients (A) and (B) together.
2. Add in (C) and knead into a smooth dough.
3. Cover with a piece of wet cloth and set aside for 15 minutes.
4. Divide dough into 12 portion; around 36g each.
5. wrap in fillings and seal it tightly. Place on a baking paper and arrange into steaming tray.
6. Prove for another 30 mins before steaming.
7. Steam at moderate high fire for 12 mins. Allow a small gaps by lifting the lid after steaming for 5 mins. Turn off heat and let it sit undisturbed for another 3-5 minutes. 

 

http://janechew.blogspot.sg/search/label/%E5%8C%85%E7%82%B9%2F%E6%B0%B4%E9%A5%BA%2F%E7%82%B9%E5%BF%83%20%EF%BC%88Pau%20%2F%20Dumpling%2FDimsum%29

 

 

 

 

 

Baked Beans with Minced Pork and Potatoes

 

Ingredients

• 1 tin of baked beans
• 50 grammes pork mince
• 1 medium sized potato (diced)
• 1 medium sized onion (chopped)
• 1/2 tin of water (use baked beans tin to measure)
• 2 tablespoons Cooking oil (palm oil)

Seasoning

• 2 teaspoons tomato ketchup
• a pinch of salt

Method

Heat oil in wok and fry potatoes till golden brown. Remove fried potatoes and set aside. Remove oil and leave just about 1 teaspoon of oil in the wok.

Fry the onions till aromatic. Add minced pork and stir fry till cooked. Add baked beans and return the fried potatoes into the wok. Stir well.

Add water and seasoning and bring to boil prior to serving.

 

 

http://www.deliciousasianfood.com/2007/02/06/baked-beans-with-minced-pork-and-potatoes/

 

 

 

 

 

 

Oven baked fries

RECIPE FOR OVEN BAKED FRIES
Source: Adapted and modified from The Purple Foodie
Ingredients:
3 medium sized russet potatoes (170g each)

          Seasonings:
          1 tsp coarse sea salt (or substitute with ½ tsp korsher sea salt or table salt)
          ½ tsp garlic powder
          ¼ tsp freshly ground black pepper
          ¼ tsp paprika (refer to photo)
          2 cloves garlic
          4 tbsp extra light olive oil

Methods:

1. Peel and mince garlic. Heat up oil slightly in a small saucepan and add in garlic. Under medium heat, stir garlic occasionally until it is fragrant and the oil is infused with garlic smell, about 1 minute. Filter out the garlic.
2. Wash and cut potatoes lengthwise into even sized wedges (refer to note 1). Soak into water for 5 minutes to prevent them from turning dark. Rinse and pat dry with kitchen roll. Place on a steaming plate, cover with an aluminum foil and steam for 10-15 minutes (refer to note 2).
3. Preheat oven to 220°C.
4. Line a baking tray with non stick baking paper/ parchment paper. Brush some garlic infused oil on the paper.
5. Combine salt, pepper, paprika, garlic powder and garlic infused oil in a mixing bowl. Add in the steamed wedges and toss well to coat. (refer to note 3 and 4).
6. Arrange wedges in a single layer on the prepared baking tray. Bake for 30-40 minutes at 220°C until golden brown and crisp. Flip halfway through cooking. Rotate the baking tray once to ensure even browning. (refer to note 6).
7. After baking, transfer the fries to a kitchen roll lined plate to absorb the grease. Serve warm with dipping sauce.

Notes:

1. For medium sized potatoes (about 170g), cut into 6 wedges.
2. Lay the wedges on a single layer on the steaming plate. I took a shortcut by stacking up the wedges on the stainless steel plate (as shown in the photo) and later realized that some parts were not properly steamed. Lesson learnt! If you stack up the wedges, remember to rearrange them halfway during steaming.
3. Use your hands to toss for even distribution of the seasonings. Of course, wash your hands before doing this step. Nobody likes germs!
4. If the steamed wedges are wet, pat dry with kitchen roll before tossing.
5. Do not discard your cooked garlic. It can be used for other cooking purposes like stir-fry or pasta dish.
6. I put my wedges with skin facing bottom. Then I just rotated the baking tray 180 degrees without having to flip the wedges. Alternatively, you can lay the wedges on a single layer and flip once with a tong.
7. You can experiment with chilli powder or hot paprika if you want to have more kicks for these fries.
8. For kids who are not ready for paprika and garlic powder, you can omit them. It works equally well too.

http://food-4tots.com/2010/07/26/oven-baked-fries/2/

Fried Purple Sweet Potato Balls

Ingredients for Fried Purple Sweet Potato Balls (yields about 50-60 balls)

450g peeled and steamed purple sweet potatoes
150g glutinous rice flour
100g cake flour
30g corn flour
100g caster sugar (Original calls for 120g)
Vegetable oil for frying

caster sugar for coating (optional)

 

Method:

• In a large mixing bowl, mash the still warm sweet potatoes together with the sugar. Add in the rice flour, cake flour and corn flour and mix well. Knead everything together until it comes together to form a soft pilable dough.
• If the dough is too wet, add a little bit more rice flour, if it is too dry, add a tablespoon of warm water. It shouldn't be sticky.
• Weigh the dough into 15g each and roll round with your palms, continue till all has been rolled.
• Heat up some vegetable oil for frying at medium low fire. Deep fry the balls till golden brown or purplish brown in my case, haha
• Remove from hot oil and let sip over paper towels.
• Since my sweet potato balls were not sweet enough, I ended up rolling them in fine caster sugar after frying them. You can skip this can just add more sugar into the dough.

http://honeybeesweets88.blogspot.sg/?m=0

Baked Sweet Potato Fries

Ingredients:

• Sweet potato, cut into fries shape like above
• Olive oil or extra virgin olive oil
• Salt
• Black pepper
• Paprika
• JoJo potato seasoning

Method:

1. Preheat oven to 375'F. Line a baking pan with aluminum foil. Put the cut sweet potato fries on top.

2. Pour some olive oil on the sweet potato fries, season with salt, pepper, paprika and JoJo potato seasoning. Toast to coat well.

3. Bake for 15 minutes, flip it and bake for additional 10 minutes. Turn the oven to broil and broil for 2-3 minutes before serving (keep an eye on it).

 

 

http://belachan2.blogspot.sg/2009/12/baked-sweet-potato-fries.html

 

 

 

 

Braised Pork Belly and Potato in Miso

Ingredients:

2 pound pork belly (cut 2 inch each)

5 potatoes (peel and halves)

5 cloves fresh garlic (peel and chopped)

2 tbsp miso paste

2 tbsp mirin (sweet wine)

1 tsp soy sauce *optional*

1 cup water

1 tbsp cooking oil

Method:

1. Prepare wok or stock pot with oil at medium high heat, add in chopped garlic, fry until fragrant, then add in pork belly.

2. Add in water, miso paste, potatoes and soy sauce, cover the pot with lid. Simmer for 30 minutes or until pork belly are soft and potatoes are tenderly cooked. Stir from time to time if you're not using non-stick pot.

3. Add in mirin and stir the combine ingredients, check the seasoning. Add some water if needed. Braise for another 10-15 minutes before remove from heat.

4. Serve warm with rice or noodle.

http://www.myasiankitchenny.com/2009/03/braised-pork-and-potatoes-in-miso.html

Minced Pork + Potato Stew

Ingredients:

250g minced pork
2 large size potato, sliced
3 cloves garlic, minced
cooking oil

Marinade:
1 tbsp cornflour
ground white pepper
1 tbsp light soy (approx)
1 tsp sesame oil

Seasoning:
2 tsp dark soy sauce
3 tbsp light soy sauce
1/2 tbsp oyster sauce
salt and sugar to taste
1 cup water
1 tsp cornflour


Method:

• Marinate minced pork with sesame oil, cornflour, a dash of pepper and light soy.
• Heat oil in a pan and saute garlic until fragrant. Add in the marinated minced pork and fry until cooked. Set aside.
• Heat a little oil and brown the potato slices. Pour in seasoning and bring to the boil. Lower heat and simmer until potatoes are soft. Then add in the minced meat and simmer again until meat is cooked.
• If desire, the sauce can be thicken slightly by adding cornflour mixture (cornflour + water).

http://mintyskitchen.blogspot.com.au/2012/03/minced-pork-potato-stew.html

Easy Creamy Curry Chicken

Ingredients:

600gm (+/-50) chicken (I used 2 whole legs about this weight)

1 tsp salt

60gm shallots (about 4 rather large ones)

10gm garlic (2 large cloves)

1/4 cup oil, or sufficient oil to fry the aromatics, make sure it's not too dry, or else it won't be nice.

2 lemon grass (4 inch from base, lightly smashed) and some curry leaves (both are optional)

50gm chicken curry powder (1 small pack)

200ml Thick Coconut milk or milk extracted from 1 fruit 

Water

400gm Russet Potatoes, about 2 medium sized ones. Or any other floury potatoes.

Extra salt for seasoning

Method:

1. Chop the chicken into smaller pieces. Marinate with 1 tsp salt. Leave for 30 minutes.

2. Finely chop shallots and garlic, or you may use a food processor, but I don’t find that necessary.

3. Heat wok with oil. Put in chopped garlic and shallots, fry until slightly golden and fragrant.

4. Put in curry powder and fry for a few seconds until fragrant. Add in lemon grass and curry leaves now ( if using) and toss for a while.

5. Put in chicken and cook until the skin looks cooked. Put in2 or 3 tablespoons of the coconut cream (upper layer of the coconut milk) and cook until the milky colour disappears (the milk has turned to oil) Put in water to cover the chicken.

6. While the water is coming to a boil, peel and cut potatoes into chunks. Put them into the wok to cook with the chicken. Cover the wok. (Remember to stir them once a while as the spices tend to settle at the bottom and can get burnt)

7. Cook the curry until the potatoes soften and then reduce the gravy to desired amount. 

8. Lastly pour in the remaining coconut milk. Bring to a boil and taste season with salt. 

9. Remove from heat and dish up.

*Do not season anything with potatoes way too early. If not you will end up with a bland curry and extra salty potatoes.

This Curry Chicken is not spicy at all.  If you want to add some  heat to it, just add chilli powder or some ground  dried chillies into step (3)

This is a creamy curry chicken, with the creaminess derived from the melted russet potatoes and the coconut milk that is added at the end. It taste almost like Yeo's canned curry chicken, but Yeo's has candlenuts added in and mine doesn't.

http://wendyinkk.blogspot.sg/search/label/Curry

 

Baked Potato Skins “Pepperoni Pizza”

Baked Potato Skins “Pepperoni Pizza”

Ingredients

Baked Potato Skins
4 Medium Size Russet Potatoes, scrubbed
Olive Oil
Sea Salt

Pepperoni Pizza
1 Cup Thick Pasta or Pizza Sauce (store-bought, any flavor)

About 1 ½ Cups Shredded Mozzarella Cheese
16 Slices of Pepperoni

Freshly Ground Black Pepper



Method



Preheat the oven to 400˚F/200˚C.

Baked Potato Skins: Place the potatoes on a large baking tray. Bake the potatoes for 40 to 50 minutes, or until softened. Remove from the oven and let the potatoes cool slightly.

Cut each potato in half and scoop out the flesh and leaving about ¼ inch of the potato skin.

 Brush the potato inside out with olive oil and season with sea salt. Then bake in the oven for about 8 to 10 minutes on each side until they are crisp. Remove from the oven and let cool.

Fill about 2 Tbsp of pasta or pizza sauce, top-up with mozzarella cheese, (as much as you like), freshly ground black pepper and pepperoni.

 Place the potato skins on a baking sheet, and bake for about 15 to 16 minutes, or until the cheese has melted. Serve warm or at room temperature.

Makes 8 Potato Skins-“Pepperoni Pizza”


http://www.seasaltwithfood.com/2012/01/baked-potato-skins-pepperoni-pizza.html

Home-Styled Chicken Curry

Home-Styled Chicken Curry
Ingredients
3 Pieces (about 600g) Chicken Breast (skinless), cut into chunks

6 Yellow Flesh Potatoes, boiled, peeled, and cut into chunks
8 Hard-Boiled Eggs, peeled
1 Large Yellow Onion, chopped
3 Sprigs Curry Leaves
400 ml Coconut Milk
2 Cups Chicken Stock

Sea Salt to taste
Peanut Oil for cooking

Curry Powder
4 Tbsp Chili Powder
1 ½ tsp Ground Turmeric
4 tsp Aniseed Powder
4 Tbsp Ground Coriander
1 Tbsp Ground Cumin
2 ½ tsp Ground Black Pepper
¼ tsp Ground Cinnamon

Method
:
Combine the chili powder, turmeric, aniseed, coriander, cumin, pepper, and cinnamon. Remove 2 tablespoon of the curry powder and season the chicken chunks with a little sea salt. Add 6 tablespoons of water into the curry powder, mix well to form a paste.

In a heavy pot, heat the oil and add the chopped yellow onion, together with the curry leaves. Cook until the onions are lightly brown in color. 



 

Add the curry paste, and cook until they are fragrant. Mix in the marinated chicken and cook for about 10 minutes or until the chicken is almost cooked. 



 

Add the coconut milk with 2 cups of water. Bring the curry sauce to a boil and then lower the heat and simmer for 10 to 15 minutes.

 

Then, add the eggs and potatoes and cook for about 15 to 20 minutes. Season the curry with sea salt and serve warm or at room temperature.

 

http://www.seasaltwithfood.com/2012/12/home-styled-chicken-curry.html

 

 

Korean Spicy Chicken Stew

Korean Spicy Chicken StewAdapted from the Kimchi Chronicles Cookbook

Ingredients:
2 tablespoons oil
1 1/4 lbs chicken, cut into pieces and seasoned with some salt and pepper
1 onion, sliced
10 oz potatoes, cut into pieces
5 baby carrots
2 stalks scallions, cut into 2-in lengths

Seasoning:
3 tablespoons Korean chili paste
1/2 cup water
1 teaspoon Korean chili powder
1 tablespoon rice wine (or sake)
1 tablespoon soy sauce
1 teaspoon anchovy sauce (or fish sauce) or to taste

Method:
Heat the oil in a large pot over high heat.

Working in batches if necessary, add the chicken, skin-side down, and brown on both sides, about 6-7 minutes per side.

In a small bowl, combine all the Seasoning ingredients and mix well. Set aside.

When all the chicken is browned, add the onion, potatoes, baby carrots, and scallions. Stir a few times to combine well.

Add the Seasoning into the pot, stir to blend well with all the ingredients.

Cover the pot reduce the heat to medium-low, stirring now and then. Cook for about 45-60 minutes or until the chicken is cooked through and the potatoes are tender. Add some water if the stew is too dry.


http://rasamalaysia.com/korean-spicy-chicken-stew/2/

Bovril Shepherd’s Pie

Bovril Shepherd’s Pie

 

INGREDIENTS

Marinade: (marinade the beef for about 1 hour)
1 tbsp of corn starch
2 tsp of Bovril
600 grams of ground beef
2 tsp of Bovril (depending on your preference in terms of saltiness)
3/4 of tsp of Dijourn Mustard
2 bay leaves
1 tsp of Italian herbs
1/2 beef stock (chicken stock will do too)
1 large onion diced
3 cloves of garlic bruised
2 large carrots cubed (blanched in hot water till softened)
1 tsp of black pepper
1 tbsp of corn starch to some water for thickening the gravy
Olive or Canola oil and a knob of butter for frying

Potato topping
5 medium potatoes
1 knob of butter
1 egg beaten
A pinch of salt
1to 2 tbsp of milk (depending on the consistency you prefer)
Dried Parsley for garnishing

DIRECTIONS
Skin the potatoes, cut them into chunks and boil them till they are tender. Add some salt to the water for boiling.

Drain the water, mash them well with a potatoes masher or even blender. Add the butter, egg, salt and mix well. Add milk to achieve a preferred consistency o that it is easy for spreading.

Heat up the oil and butter, saute the onions and garlic till fragrant.
Add the ground beef and stirfry.
Add the Italian herbs, pepper, Dijourn mustard, Bovril and bay leaves and continue to stirfry till beef are almost cooked.
Add the diced carrots and the beef stock and let it simmer.
Add the corn starch mixture to thicken gravy if needed. Simmer for another 10 mins.
Do ensure that there is enough gravy to the meat so that the pie will not be dry after baking.
Set aside to cool.
Fill the bowls up with ground beef and cover them wit the potatoe topping. Draw lines on the potatoes topping with a fork, sprinkle some dried parsley on each bowl and pop them into the preheated oven (about 180C, I used only the top grill).

Bake till the top starts to brown. ENJOY!!

http://munchministry.com/recipe/bovril-shepherds-pie/

 

Easy Shepherd’s Pie Recipe

Easy Shepherd’s Pie Recipe

• Prep time: 10 minutes
• Cook time: 50 minutes

 

Ingredients

• 1 1/2 lbs ground round beef
• 1 onion chopped
• 1-2 cups vegetables - chopped carrots, corn, peas
• 1 1/2 - 2 lbs potatoes (3 big ones)
• 8 tablespoons butter (1 stick)
• 1/2 cup beef broth
• 1 teaspoon Worcestershire sauce
• Salt, pepper, other seasonings of choice

Method

1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.

3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

4 Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

5 Mash potatoes in bowl with remainder of butter, season to taste.

6 Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

7 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Yield: Serves four.

http://www.simplyrecipes.com/recipes/easy_shepherds_pie/

 

Spanish Tortilla Recipe

Spanish Tortilla Recipe

Waxy potatoes such as Yukon Golds or red-skinned new potatoes work well in this dish. Avoid using russets. This recipe is meant for a 9 inch diameter pan. If your pan is larger, add a couple eggs. If your pan is a full 12 inches, add 4 eggs, another potato and another green onion.

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Ingredients

• 6 eggs, beaten
• 2 Yukon Gold potatoes
• 2-3 green onions (or 1/4 cup chopped yellow onion), chopped up to the light green parts
• 1/4 cup olive oil
• Salt

Method

1 Slice the potatoes (peeled or unpeeled) into disks between 1/4 and 1/8 inch wide. (Helps to use a mandoline for this purpose.)

2 Pour the olive oil into a cast-iron or hard anodized aluminum pan (a pan that will be able to take the heat of a broiler in the oven) and heat it over medium-high heat. When it is hot enough to sizzle the potatoes as soon as they hit the oil – test with an end piece – start frying them in one layer. Working in batches, fry until they are lightly browned, not crispy. When they are done, let the potatoes dry on a paper towel and salt them well. Keep frying until they are all cooked.

3 When the potatoes are all done, pour off most of the oil and sauté the onions. When they are just starting to crisp, turn off the heat. Arrange the onions so they are evenly covering the bottom of the pan. Arrange the potatoes on the pan in a scalloped pattern.

4 Turn the heat back on to medium, and pour in the eggs. Add a generous pinch of salt. Shake the pan to get the eggs to coat everything in the pan. Let this cook until you see the edges of the tortilla begin to set, then put the pan under the broiler.

5 Cook it under the broiler for 5 minutes, or until the top browns. (If you prefer to finish the tortilla on the stovetop instead of the broiler, slide the tortilla out of the pan onto a plate. Then invert the pan over the plate, and flip the whole thing, pan and plate so that the tortilla falls back into the pan, less-cooked side down.) Remove the pan and set it to cool for at least 5 minutes. Cut into wedges and serve. It’s also good at room temperature, and will keep a couple days in the fridge.

Yield: Serves 2-4.

http://www.simplyrecipes.com/recipes/spanish_tortilla/