Tortilla Espanola for #FoodnFlix and the WeeklyMenu

Our FoodnFlix movie this month is Pan's Labyrinth chosen by Katharina of  Pretty Cake Machine.  It is still very early in the month so you have plenty of time to join in the fun. Learn how at Katharina's announcement post.

This is not a genre of movie that I would normally watch.  That is one of the things that I love about FoodnFlix.  It introduces me to movies that I otherwise would never see.  Even though this is not really my kind of movie, I do like fantasy and have enjoyed movies like The Chronicles of Narnia, which Pan's Labyrinth brought to mind while I was viewing.  I also love the TV series, Grimm, which is very similar to this movie.

I enjoyed this movie much more than I thought I would.  It is a sad story taking place during the Spanish Civil War.  It is the story of a young girl, Ofelia, whose father died and whose mother married a cruel and inhumane General and is now expecting another child.  The General, with no regard to his wife's or her daughter's welfare has them move to be near him in the war zone for the birth of his son.  Ofelia, meets a Faun in a maze, who tells her she is a princess and must pass 3 tests to get back to her kingdom and her father.

I won't share anymore of the story so as to not give away any spoilers for those of you, who like me, have never seen this movie.  It is filled with hate and cruelty but also with hope and love.  It is a classic good v evil story and as a war movie, is at times very gruesome.  I'm not sure what the rating is but this is definitely not a kid's movie at all. Oh, and  the movie is in Spanish with English subtitles.  It speaks of how this movie enthralls you, that I forgot about this until now.

Food is ever present in this movie.  There are great feasts where the General talks about stockpiling and limiting, even more, the food given to the people so as to prevent any excess that might be given to the Resistance.  There is tons of food inspiration just in the setting of the movie which is how I chose the recipe that I am sharing with you today.

The first things I think of when I think of food from Spain is Paella, Gazpacho and Tortilla Espanola. I love all three of these dishes but chose to share the Tortilla recipe with you today.  Many of us, when we hear "tortilla" think of the bread that is a staple in Mexican food but in Spain a tortilla starts with a layer of potatoes and onions covered with beaten egg, more like an omelet.

I made this dish for dinner tonight. I served it up with a side of sausage and Spanish Bread.  I will be sharing both of those recipes with you at a later date.  This would also be perfect for breakfast or for a Meatless Monday entree without the side of sausage.

You will find the recipe for the Tortilla Espanola, adapted from this one, underneath the Weekly Menu. Please stop by during the week when I will be sharing recipes and photos.

Saturday
Tortilla Espanola (see recipe below)
Country Sausage
Spanish Bread

Sunday
Pasties

Meatless Monday
Mac and Cheese

Tuesday
Italian Chili

Wednesday
Apple Braised Pork Pot Roast

Thursday
BBQ Pork Sandwiches (using leftover roast)

Fish Friday
Cod Curry
Steamed Rice

Tortilla Espanola

adapted from Epicurious.com

1 c. olive oil

1 1/2 lbs red skin potatoes, small dice

1/2 med. vidalia onion, small dice

6 eggs

salt and pepper to taste

Heat olive oil in cast iron skillet over med high heat.  Add potatoes and onions, reduce heat to med low and cook, stirring occasionally, until tender but not colored, about half an hour.  Place a strainer over a heat proof bowl and drain the potatoes and onion, reserving the oil.  Allow the potatoes and onion to cool to room temperature. 

Whisk eggs with salt and pepper in large bowl.  Fold in the room temperature potatoes and 2 teaspoons of the reserved oil.  Place 1 Tablespoon of the reserved oil back into the cast iron skillet and set over med high heat.  Reduce heat to med low and pour egg mixture into the skillet.  Cover and let cook for 12-15 minutes, until set.  Flip onto a plate, divide into quarters and serve.  Print Recipe