French food focus-About living and cooking in rural France,recipes,lifestyle,comments

FRENCH FOOD FOCUS Latest Post Other Posts Recent Older Truffles Cassoulet Index of Recipes L inks House Sitters FiFi About me About 'My' France Comments to: yankinparisot@gmail.com Archives		Life in rural France - Food - Friends - Wine - Cheese - Comments Welcome to French Food Focus. The name describes the intent of this blog. I'll focus on food and because I live in rural France the stress will be upon French food. There are numerous posts concerning life in France and, certainly, opinions about anything that strikes my fancy. If you have some good recipes or if you want to rave about any great French restaurants this is the place to do it. I hope you enjoy my ramblings about rural France! Click Here to send me a comment
		This is our village. Our house is the white one at the top right.
	Olé A different Tortilla! Mostly when we Americans think of tortilla's we think of the thin flat corn bread made in Mexico. Its either used as a wrapper for other foods or fried until crisp and served as chips with salsa's. Well, I'm going to describe another kind of tortilla; one that I made the other day for lunch. Our guests had a late afternoon flight so needed a substantial lunch, but something not too heavy. This type of tortilla is from Spain. Its a very traditional dish which can be found all over that country. Its equally delicious hot or cold. The traditional version is far simpler than mine consisting of eggs, potato, onion and, perhaps, a bit of chorizo. Mine has everything but the kitchen sink in it. Well., not quite, but I do put in many more ingredients. The beauty of the tortilla is that you can tailor it both to your taste and to what's in the fridge. Here's how I made this particular tortilla. Start by preparing all of your ingradients. Here are the lardons (can be sliced up bacon) with a bit of chorizo thrown in for extra flavor. The eggs lightly beaten. I used 10 eggs for 5 people. I also added herbs de province, salt & pepper. Sliced tomatoes & spring onion. (there are two types of onion in this particular effort.) Green bell pepper & yellow onions The potatoes. These were diced and then boiled until just soft. Drain them very well before using. Here's the cheese. I was lazy this time & used pre-packaged, pre-shredded Emmental. Cheddar or Cantal or any nice easily melted cheese will do. We're ready to start cooking! Here goes: (turn you over grill on now) Start frying the lardons. When they just start to turn color add the potatoes When the potatoes just start to brown add the yellow onions & the green peppers. Let everything cook, stirring frequently, for about 5-10 minutes. Add the spring onions; sprinkling then around the top. Add the cheese; distributing it evenly over the whole top. When the cheese starts to melt put the pan in the oven under the grill. When the cheese is fully melted pull the pan out of the oven and arrange the tomatoes around thee top. Back under the grill & cook just until the tomatoes are done to you liking. You're now ready to serve. Check doneness by putting a spatula under the tortilla. It should be slightly browned. If not put it back on the stove. Enjoy!! Here's the finished article.