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Yam & Egg Tortilla, In the Manner of Spain

by on March 6, 2015
 

…in the manner of the Tortilla Espanol or Spanish Omelette – an egg-based dish made with potatoes.

To be honest, I almost always do a like for like, swapping yam for potatoes. Sometimes, it works well – like in waffles, and hashes and what nots and sometimes we have to think about it a bit more. Regroup.

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Pretty (I dare say), good as this looks, it was ‘just okay’.

The base is a mixture of eggs and vegetables into which sliced boiled yam went in. Perhaps, thinner slices might have worked well. Maybe richer seasoning. Who knows?

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A pan went on the heat, lightly greased with oil. In went the mix…

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…I waited till the edges were cooked and a touch golden, before I set it in the oven at 200 degrees C for about 20 minutes to finish off. It turned out gorgeous.

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I let it cool for a few minutes and gently loosened the edges with a spatula. Then I placed a chopping board over the top and flipped.

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The end result? A golden cake.

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To be truthful, the texture was perfect – eggs soft, vegetables tasty. The only unremarkable element was the yam. Dry, bland, nothing to recommend it.

Thankfully, there was a nice salad to help it along, and some Apple Mojitos.

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The end.