Spanish tortilla with a yoghurt twist

Let me set the scene. Three couples, three dishes, three chances to taste South America right here in Adelaide.

When my friends and I get together, we each cook a course. After my friends went to South America on their honeymoon, our next foodie gathering was South American themed.
I have never been to South America, my friend is celiac and I have never really cooked a lot of South American food. So I googled gluten free South American food and to my surprise, a potato tortilla came up. Spanish in origin, I gave it a go.

Eager to keep it as a light entrée, but with some depth and creaminess, I topped it with a yoghurt sauce and tomato salsa.
Yoghurt tortilla:
Ingredients:
  • 5 small potatoes (approximately 300g)
  • 1 brown onion
  • 2 tablespoons of olive oil
  • 5 eggs
  • 3 tablespoons of natural Greek yoghurt
  • ½ teaspoon of tarragon
  • Salt and pepper
  • 1 tomato
  • 1 teaspoon of coriander paste or 1 ½ tablespoons of fresh coriander (to taste)
  • 1 teaspoon of lime juice
  • ½ teaspoon of chili paste
  • 2 tablespoons of yoghurt
  • 1 teaspoon of Kasundi
  • 2cm piece of feta cheese
Method:
  • Slice onion and potatoes finely
  • Add 1 tablespoon of olive oil to a hot pan (use a pan that is around 15-18cm in diameter otherwise it will be too thin)
  • Add potatoes and onion to the pan and cook quickly at high. Add salt
  • Reduce heat to low and cook for 15minutes covered – make sure to mix part way through to make sure it isn’t sticking
  • Meanwhile, mix the eggs, Greek yoghurt, tarragon, salt and paper in a bowl
  • Once soft, add the onion and potatoes to the egg mixture
  • Wipe the pan clean to make sure no burnt bits end up in the egg mixture
  • Return the pan to low heat and add 1 tablespoon of olive oil
  • Mix the egg mixture well and add to the pan
  • Cook on low uncovered for 18-20 minutes on one side or until firm (no runny egg on the top)
  • While the tortilla is cooking make the tomato salsa and yoghurt sauce
  • To make the tomato salsa, dice the tomato and mix with lime juice, coriander and chili paste.
  • To make the yoghurt sauce, mix the yoghurt and Kasundi together, then crumble in the feta and mix slowly.
  • Once the tortilla is cooked through and there is no raw egg on top, either flip the tortilla in the pan and cook for an additional 2 minutes, or put it under the grill for 2 minutes to brown the other side.
  • Put the tortilla on a plate, add the tomato salsa and spoon over the yoghurt sauce.
  • Serve either hot or cold, with a wedge of lemon.
This is a really easy and quick dish. You can add chorizo, capsicum or even fresh chili to the tortilla. There are many variations.



 
Potential sticking points – if the pan is too big or eggs are rather small, then the tortilla may end up rather thin. That’s fine, just reduce cooking time to avoid the bottom from burning. Similarly, if you end up with a smaller pan and a thick tortilla, you may need to increase cooking time.

My farewell fun yoghurt fact - yoghurt, got is name from the Turkish word “yogurur”, which means “long life”*

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