What’s in a name?
For a a lot of people around the globe, especially for those that do not speak Spanish, tortillas are the corn-based thin flatbread that the Mexicans have popularized the world over. For Spanish speakers tortilla is also the thick Spanish omelette containing potatoes and other ingredients. Many of us Dominicans grew up with yet another version of tortillas, similar to the Spanish one but containing flour instead of potatoes.
If only we Hispanic people would agree to speaking the same language.
This was a very popular weekend breakfast dish at my paternal home, my mom would serve it with some boiling yuca and some hot cocoa. Although the main concept remained the same, ingredients varied depending on what could be found in our fridge.
This tortilla is basically a whole lot of vegetables thrown together and held by the egg and flour mixture. Feel free to add whatever vegetables you like best, or can find in a pinch. Other candidates are broccoli, asparagus (not that they are popular in the Dominican Rep., but who cares?), even finely-sliced carrots. If you feel the need for a heartier breakfast add some sliced sausages or a bit of shredded cheese of your choice.
I don’t believe that you should go with the yuca, this is a pretty complete meal in and on itself, and is actually a substantial breakfast, but again, you are free to eat your food in whatever manner you like. I’d personally go with a warm cup of chocolate de agua, or a nice cup of latte.
If you feel like saving yourself some extra calories, you can go with my personal favorite, just pour all the ingredients into a baking pan and pop in the oven. It gets very fluffy and light, a bit souffle-like. Just make sure to use a non-stick pan for easy cleaning.
Recipe: Tortilla de huevos (Tortilla a la Dominicana)
By Dec 28, 2003
I have found that using a double-sided omelette panmakes this incredibly easier. I found mine at the local Nacional supermarket.
Preparation: 10 min
Cooking: 10 min
Time total: 20 min
- 6 eggs
- 1/2 cup milk
- 2 bell peppers, cut into strips
- 4 tablespoons of all-purpose flour, sifted
- 1/2 cup pitted olives , sliced
- 1 onion cut into strips
- 1/2 cup tomatoes, cut into slices (optional)
- 1/2 cup mushrooms, sliced
- 4 tablespoons olive oil
- Mix eggs, milk and a pinch of salt and pepper.
- Add in flour to the eggs and whisk until it is well mixed.
- In a frying pan heat up the oil.
- Sautee the vegetables until they start to soften, add longer cooking vegetables first so the soft ones don’t overcook.
- Pour the batter and lower the heat to a minimum. When the eggs set around the edges flip the pan and cook the other side for 3 minutes.
To make it in the oven just oil the pan (I like individual serving ones, but use what you have), arrange your vegetables in it, pour the egg mixture and pop in the oven (medium heat) until it is light-golden on top (you can pinch it with a toothpick to check for doneness).