I created this dish was when I needed to use the last of our provisions. My husband asked me what the plans were for lunch and didn’t look convinced at all … after all he went for seconds!
This is one of my favorite boat recipes, it has been published in the magazine ‘Practical Boat Owner’ a few years ago.
TORTILLA TATIN WITH MARINATED CAPSICUM
What do you need?
• 4 eggs
• 3 big potatoes
• 1 jar (+/- 100 gram) marinated red capsicum (alternatively use sun dried tomatoes on oil)
• 20 gram butter
• 4 tbsp. grated Emmental cheese
• 100 ml milk
• Salt and pepper
Heat the oven on 200 °C.
Peel and cut the potatoes into small (3×3 cm) parts.
Boil the potatoes in water until they are just done. Check with the point of a knife. Drain and let them cool down for 15 minutes. Sprinkle with pepper and salt.
Whisk the eggs.
Add the potatoes to the egg blend.
Drain the capsicum or sundried tomatoes. Dry with paper kitchen cloth.
Take a big non-stick frying pan, add a pinch of salt on the bottom of the pan and melt the butter on top (no olive oil). This was my grannies’ way, she made the best omelets!
When the butter is melted (don’t let it go brown), throw in the capsicum.
Stir gently and spread the capsicum evenly over the pan, cook for 1 minute.
Pour the egg and potato blend on top. Cook for a further minute on a high heat. Turn the heat down and sprinkle with grated Emmental. Simmer for 4 minutes.
Turn on the grill of the preheated oven. Place the pan in the oven en bake until the tortilla is puffed up.
Take out of the oven. Let it rest 10 minutes.
Place a big plate (upside down) on top of the pan. Hold the handle of the pan with one hand and place your other hand on the plate. With one move, flick the pan over. The tortilla should land on the plate. Be careful to not burn yourself.
© Magali Schockaert and Gourmetonboard.com, 2015. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Magali Schockaert and Gourmetonboard.com with appropriate and specific direction to the original content.