What’s in a name?
For a a lot of people around the globe, especially those who do not speak Spanish, tortillas are the corn-based thin flatbread that Mexicans have popularized the world over. For Spanish speakers, tortilla (de patata) 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 parental home. My mom would serve it with boiled 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 it is popular in the Dominican Republic, but who cares?) and even finely-sliced carrots. If you feel the need for a heartier breakfast, add some sliced sausages or a bit of grated 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.
- 6 eggs
- 1/2 cup milk
- 3/4 teaspoon of salt
- 1/4 teaspoon of pepper
- 4 tablespoons of all-purpose flour , sifted
- 4 tablespoons olive oil
- 2 bell peppers , cut into strips
- 1/2 cup pitted olives , sliced (optional)
- 1 onion cut into strips
- 1/2 cup cherry tomatoes , halved
- 1/2 cup mushrooms , sliced (optional)
Mix eggs, milk and salt and pepper.
Add in flour to the eggs and whisk until it is well mixed.
In a frying pan heat up the oil.
Cook and stir the vegetables until they start to soften, add longer cooking vegetables first so the soft ones don’t overcook.
Pour in the batter and lower heat to a minimum. When the eggs set around the edges flip the pan and cook the other side for 3 minutes, or until it sets.
I have found that using a double-sided omelette pan makes this incredibly easier. I found mine at the local Nacional supermarket.
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 preheated oven at 200 ºF [100 ºC] until eggs have set and it is light-golden on top (you can pinch it with a toothpick to check for doneness).