Cuisine Featured: Basque
The Melting Pot section is where we have placed recipes for cuisines brought to America by the many immigrants to our shores. Over the years these cuisines have been Americanized, i.e., most viewers of our site have probably been exposed to many of these cuisines, either via the dining-out route or, perhaps, directly within our own families due to the multi-ethnic makeup therein. As an example of this multi-ethnicity within a single family, I can cite my own case-- My family consists of the following ethnicities: English, Irish, Scottish, German, Polish and Greek. Is it any wonder then that America is called the Melting Pot?
At the bottom of this page, you will have an opportunity to E-mail us and give us your thoughts on this page. We encourage this. After all, we will be tailoring this "Cooking Around the World" series according to the wishes of our viewers.
4 to 5 T olive oil 1/8-inch-thick slices
1 medium-sized onion, thinly sliced 1 tsp salt
3 medium-sized potatoes (1 pound), ¼ tsp freshly ground black pepper
peeled and cut crosswise into 4 eggs
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Heat 4 T of the olive oil in a heavy 10- to 12-inch skillet (preferably
one with a non-stick surface) until a light haze forms above it. Stir in the
sliced onions and potatoes and, tossing them about gently with a spatula,
cook them over moderate heat until they have colored lightly. Cover the
skillet tightly and cook over low heat for 12 to 15 minutes, or until the
potatoes are tender and offer no resistance when pierced with the tip of a
small, sharp knife.Sprinkle the potatoes with the salt and pepper. In a small bowl, beat the eggs vigorously with a table fork or whisk until they are frothy. Pour into the skillet and cook uncovered for 3 to 4 minutes, or until the eggs are set. Place an inverted plate over the pan and, grasping plate and skillet together firmly, turn them over. Add an additional T of oil to the pan if necessary, then slide the omelet back into the skillet, browned side up. Cook the omelet over moderate heat for another 3 or 4 minutes.
Traditionally, tortilla de patatas is served in wedges, directly from the skillet. It is also popular at room temperature, and is a favorite picnic staple served sandwich-style on French bread. Serves 4.
