FFwD Joins Food Revolution Day – Basque Potato Tortilla

 

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Cook it.  Share it.  Live it.

This is the motto for Food Revolution Day.  Food Revolution Day (#FRD2013) is a day to bring awareness to the importance of cooking skills and good food.  Despite the pervasiveness of food related  programming on television and information on the internet,  millions of people don’t know how to cook.   Jamie Oliver, the British chef, is a global advocate for getting back to these basics:  fresh local produce and learning to cook, one skill and task at a time.  This is the second year the Food Revolution community rallies to empower people to cook fresh food from scratch.

I know most of the focus of Food Revolution Day 2013 is to provide tools to help reduce the child obesity epidemic.  This goes beyond kids… it is also about the college kids gaining the proverbial fifteen, adults relying more on fast food, takeout meals and dining out because they are too busy to cook.  This last one hits the closest to home.   Even though I avoid buying prepared food on weeknights,  I haven’t been inspired to do much cooking because I’m usually working until late.  The outcome: too many cheese/olives/tinned seafood snacks instead of a proper dinner, especially when E  is working late too and it’s just me.

Food Revolution for the Real World

Cooking is not necessarily everyone’s favorite thing to do.  I know plenty of people who just do not relish the meditative benefits of  stirring food on a pan or hate the thought of having to clean up on top of actually making a meal.   Even the most enthusiastic home cook feels like that ocassionally.

Here are a few tricks I’ve been using to make sure I don’t flake out of cooking on those days:

  • Keep washed greens ready to go in the fridge.  It’s just a matter of adding some sardines, tuna or other pantry safe seafood, tossing with dressing and calling it a night.
  • Pre-cook grains when you have the time.  Make a big batch of rice, quinoa, or wheat berries that can be heated up quickly or tossed into salads.
  • Cook breakfast foods for dinner.  Eggs are inexpensive and easy to cook.  Look through the fridge and make a ‘kitchen sink omelette’ or savory French toast.t

French Fridays with Dorie Joins Food Revolution Day

Basque Potato Tortilla - Food Revolution Day

Our FFwD friend Mardi (Eat.Live.Travel.Write) suggested that we took a ‘freebie’ day to post about a recipe from a French Friday we may have missed to showcase how we “cook it – live it – share it”.  Today I will be cooking and sharing the recipe for the Basque potato tortilla.  I have made versions of this potato omelette and many other fritattas/crustless quiches for breakfast, lunch, and dinner.  I especially like it for dinner – pour a glass of wine and call it pre-bed tapas!

The Basque potato tortilla is a great way to practice the following basic cooking skills:

  • Dicing/chopping
  • Sautéeing
  • Broiling

Local eggs and rosemary, check. Heart-healthy olive oil, check.

Happy Food Revolution Day!

Basque Potato Tortilla
Author: (adapted from Around My French Table)
Serves: 3
Ingredients
  • olive oil
  • 1 large potato, diced
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 rosemary sprig, leaves stripped
  • 5 eggs
Instructions
  1. In a small oven safe non-stick pan (6″-7″ diameter), pour a couple of tablespoons of olive oil and bring up to medium/low heat. Add the onion, potato, garlic and rosemary and coat well with the oil. Season with a little salt and pepper.
  2. Cook the vegetables over medium low heat for about twenty minutes, until the potatoes are browned and easily pierced with a paring knife. Transfer the potato mixture to a bowl and wipe the pan to remove any browned bits.
  3. Preheat the broiler. Set the small non-stick pan over medium low heat and add a tablespoon of olive oil.
  4. Beat the eggs in a bowl and season with salt and pepper. Pour the eggs into the pan and add the potato mixture. Cook for about two minutes, covered.
  5. With a spatula, separate the eggs from the edges of the non stick pan. Transfer the non stick pan to the oven and bake for 1-2 minutes, until the tortilla is set.
  6. Using an oven mitt, remove the pan from the oven. Flip the tortilla over and allow to cool until it reaches room temperature. Cut into wedges and serve.

 

French Fridays with Dorie is an online cooking group where we work our way through Dorie Greenspan’s Around My French Table.  Check out what the rest of the group chose to make to celebrate Food Revolution Day here.  Click here to see how the rest of the team fared with the Basque Potato Tortilla when the group made it.  

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

16 Responses to “FFwD Joins Food Revolution Day – Basque Potato Tortilla”

  1. May 17, 2013 at 7:58 am #

    It can be a challenge to go beyond the tuna fish sandwich or cheese & crackers when I am making dinner for just myself. This is a good reminder that it really isn’t that much extra effort to come up with something a little better 🙂

  2. May 17, 2013 at 8:16 am #

    I love your tips for “Food Revolution for the Real World” – not overcomplicating things is a huge part of getting behind “real food”. Thanks for participating in #FRD2013!

  3. May 17, 2013 at 8:35 am #

    You have just inspired me to revisit this tortilla! I loved it the first time I made it! My mouth is watering! Nice post, Adriana! Have a wonderful weekend!

  4. May 17, 2013 at 10:57 am #

    Estuve así de cerca de hacer esta tortilla también, sobre todo porque quería comerla! Te quedo re bien y ahora tengo hambre! Buen fin de semana!

  5. May 17, 2013 at 1:05 pm #

    This is a great post! Love your tips, and mentioning the techniques involved. This was a dish I really liked, and it got rave reviews when I have made it in the past. Yours looks just delicious!!

  6. May 17, 2013 at 3:41 pm #

    I love your choice of recipe… such a simple true home cooked dish that really any one can have the time to whip up… exactly the kind of meal people need to be reminded about making before they pop the Stouffers in the microwave.

  7. May 17, 2013 at 5:06 pm #

    Dorie’s potato tortilla is so good and a great choice to highlight the themes of Food Revolution Day. Your tips are something we all need to keep in mind – it’s often just as easy to cook as it is to pick something up, so why not go with the better choice?

  8. May 17, 2013 at 10:10 pm #

    I like your list of tips for making dinner easier. I love to cook yet some nights, it seems overwhelming and it’s cheese and crackers while I figure it out, and then I’m full. I love kitchen sink frittatas as an answer too. Nice job, Adriana. What a way to spark a revolution.

  9. May 18, 2013 at 10:01 am #

    Great list of tips to make cooking real food a little easier! I have to make Dorie’s potato tortilla one day ~looks like a delicious appetizer or light meal;-). Happy food revolution 😉

  10. May 18, 2013 at 10:30 am #

    Wonderful wonderful choice. I made this once many many months ago and your post just reminded me of how good it was.

  11. May 19, 2013 at 9:38 am #

    Awesome selection and philosophy. I too can relate to the busy nights, esp if you end up the only one home. Suffice to say that great habits tend to not be formed this way 🙂 Very much like that you framed it in “Food Rev for the Real World” – when we can relate it becomes all the more inspiring. And great tips too !!!

  12. May 19, 2013 at 10:43 am #

    This tortilla is a truly revolutionary skill because it can take an infinite number of variations to turn whatever is on hand into a wholesome, elegant meal. Definitely something to share. Great choice!

  13. Mary Hirsch
    May 20, 2013 at 8:51 pm #

    So many good tips, Adriana, and ones that I know very well but don’t remember. I was glad to re-visit them as a reminder. The best is to keep all the greens plus carrots, celery, radishes, jicama, and the like, fresh and ready-to-go for lunch or dinner. And that I can do so many variations with the tortilla is a bonus. I’ve only made it once but now will return to it. I also agree that while childhood obesity is the problem, it’s the adults – including future parents – who need to be educated.

  14. May 21, 2013 at 5:48 pm #

    I enjoyed reading this post, not that I don’t enjoy your others…but as Mary said…

    The torilla is something that I make weekly, it is one when I vist I am asked to bring and yes a glass of vino, a slice of tortilla adding some greens on the side is a perfect meal. Besos to you and the family…

  15. May 29, 2013 at 2:44 pm #

    love your take on the tortilla! I learned how to make this from a Spainard years ago and its easily one of the best dishes for breakfast 🙂

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