Added some onions and olive oil to make individual tortillas espanola in a muffin pan today.
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okay, you’ve got me here! I love Spanish tortilla and this short cut means I can have it more often. Letting the beaten eggs and onions and potatoes sit a while makes a huge difference. Thank you!
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Next time I’d bake for a little less time. But there will be a next time!
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My favorite tortilla has runny eggs. But even a slightly overcooked tortilla is better to me than an overcooked omelette, with eggs getting tough and crusty.
I splurged for the La Tienda tortilla pan years ago when it was on sale. It makes the flipping so easy and I use it for other recipes as well.
I do love your individual muffin tin versions.
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I was today years old when I learned there was an actual tortilla pan! I use a cast iron skillet with a cookie sheet on top and I’m always terrified during the flip.
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they look great! I wonder if it would be easier to jazz up the Tortilla Espanola that trader joes sells? I haven’t tried it.
I almost bought that. But then I didn’t.
I’m sure it doesn’t need jazzing up, though (except some alioli).
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I bought the TJ tortilla española once and was very far from impressed.
So easy to make at home especially with this TJ potato hack.
I like to jazz it up with aioli and roasted red peppers/piquillo peppers.
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That reminds me (yet again) how I miss the period some years back when TJ’s carried jars of roasted piquillo peppers at a very good price.
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i have two fast and dirty hacks.
1: thin a couple of tablespoons of the lemon pesto. stir in a can of drained and rinsed white beans. add a few handfuls of greens, toss to coat, and let sit a few minutes until greens wilt a bit.
2: finely chop some broccoli crowns, stir in enough garlic dip to hold together. possible add ins: a handful of nuts (pecans or pistachios) and dried fruit (tart cherries, cranberries, and apricots); crispy chunks of guanciale.
i also use the broccoli stems; run through the shredding disc, and sub for the crowns.
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This is a great idea!
I’ll definitely be trying this! Do you add any vinegar or just thin with olive oil or water or?
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Yes, I definitely want more details on this!
the lemon pesto is pretty tart, so just the evoo.
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A splash of lemonade if you don’t want extra oil also works to thin the lemon pesto.
Or pasta water if you’re already making pasta.
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I’ve been thinning it with rice vinegar which is not too tart (vs lemon juice).
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I recently happened upon the deliciousness of sautéing chicken breast that has been marinated overnight in TJs Italian with Romano dressing. I’ve used it for chicken Caesar salad, but it would be dope in a sandwich or on its own with some side dish.
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Another hack. I just opened and prepared the Trader Joe’s, Korean rice cakes in spicy sauce. I knew as soon as I sampled the first rice cake that they would be too spicy if I ate them with a lot of sauce, and I would have to mostly throw the sauce away if I just plucked the noodles out of the sauce. So I decided to hack one of my upcoming dinner plans. I am going to sauté some ground pork and some garden fresh green beans, and then once those are cooked, I’m going to pour the sauce on those, and when everything is combined, add the noodles that I fished out earlier and warm everything through together . I think that will reduce the bite, and let me use the sauce which otherwise is too plentiful. That’s tonight’s dinner, wish me luck.
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Looks tasty, did you like it?
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