These two dishes work well together as a breakfast or a mid-afternoon meal
Spanish potato tortillas: Spanish tortillas, not Mexican tortillas
1 cup vegetable oil (for frying, you can use plain olive oil, I used sunflower oil)
1 1/2 lbs low starch potatoes, about 5 or 6 medium, peeled or not. I used Yukon Gold
1 teaspoon of coarse salt
1/4 cup of onions, diced
1/2 cup of green onions, chopped
2-3 medium garlic cloves, crushed and very coarsely chopped (optional)
1 medium red pepper
6 large eggs
A pinch or two of black pepper (optional)
So basically what this dish looks like is a fried potato, onion, red pepper and garlic omelet. First thing is to slice the potatoes quite thin, about 1/8th of an inch. Then, fry the potatoes in a shallow frying pan on medium for 5-10 min, depending on thickness and type of potato. Wait until the oil is quite hot before dropping slices into the oil. the objective is to cook but not fry, so remove potatoes before they brown.
After potatoes are finished drain away all but a tbsp of the used oil from the pan, this will be used later. With the remaining oil, fry the onions and garlic until cooked, but not browned. Toss this mixture in with the potatoes, add salt and pepper.
This next part is the tricky bit, so you’ll need to have everything ready before you start.
With the eggs scrambled, add enough to the frying pan to just cover the bottom. Before the eggs start to cook, lay/slide potato mix on top like paving stones, edge to edge. Slight overlap is fine, but the majority should be flat to the pan. Let cook until golden on bottom.
Flipping the tortilla can become a bit tricky due to the delicate potatoes, but if you’re careful you can quickly become proficient. Various techniques with plates or a second frying pan were quickly abandoned.
Once the tortilla is cooked to a golden colour, add chopped red peppers on top, and serve.
“Randinga”: Swedish striped salad (striped because of the bold layered colours)
This salad is almost a complete meal in itself.
2 eggs , hardboiled and sliced
1/2 head iceberg lettuce, julienned
1/2 yellow bell pepper, thinly sliced
1/2 cup of garlics scapes, sliced diagonally.
1 red bell pepper, thinly sliced
1 beet, julienned
2 large carrots, peeled, and shredded
8 tablespoons dressing. I used raspberry vinaigrette.
With lettuce on the bottom, layer ingredients in a way that seems pleasing to you, serve with dressing on the side.