Just to be clear, we’re talking spanish tortillas here (think frittata), not mexican tortillas. And while I love mexican tortillas, I was decidedly not looking forward to trying the basque variety. You see, I like my eggs runny, really runny, and have never been a fan of what I think of as overcooked egg dishes. This includes dry rubbery scrambled eggs, most restaurant prepared omelets, and tamago (that sweet little hunk of omelet which invariably pops up on my sushi plate). But I am still catching up with previously completed French Fridays with Dorie recipes, and the Basque Potato Tortilla looked like a relatively simple one which I reasoned I could try once and never bother with again. Well, that was the plan anyway.
That was 3 tortillas ago! I have now made Dorie’s original Potato Tortilla, as well as two of her ”Bonne Idees”, Mushroom Tortilla and now today the Spinach-Green Onion Tortilla. Of the three I think I liked the original Potato Tortilla the best, but it did also require the most time to make since my potatoes (though cut quite small as per the advice of the other FFwDers) took about twice as long to cook as stated in the recipe. However, the Mushroom and Spinach Tortillas were tasty as well and I think this may become one of my go-to lunch dishes. Paired with a salad it is really a perfect meal. I paired the Spinach-Green Onion Tortilla with a quick celery remoulade because I still had half a celery root to use up from last week’s FFwD recipe. Delicious!