Recipes
Pilar Hernandez & Eileen Smith's Tortilla de Lechuga
Here’s a callback to large, hearty romaine lettuce, but with a twist. We take a whole head of romaine lettuce, slice it thinly, and fold it into one of the comodines popular in many Chilean kitchens, the egg-based tortilla. In the tortilla the lettuce wilts, but maintains its mild flavor. A tortilla is similar to a frittata, but it is cooked on the stove top. In Chile this preparation is an old trick for getting everyone to eat their veggies and is usually served as a side dish.
Makes 4 servings
Photo by Araceli Paz
ingredients
- 1 large head romaine lettuce
- 3 eggs
- 2 tablespoons whole milk
- Salt, to taste
- Pepper, to taste
- 1 tablespoon vegetable oil
method
- Wash the romaine leaves and cut out the ribs. Slice the leaves into thin strips.
- In a large bowl, whisk the eggs and the milk vigorously for 30 seconds until well mixed. Add salt and pepper to taste.
- Mix the lettuce into the eggs.
- Heat 1 tablespoon of vegetable oil in a medium 9-inch nonstick skillet. Pour in lettuce and egg mixture and pat the lettuce down so it lies flat. Cook over medium heat for 8 to 10 minutes until firm. Flip and cook 3 to 5 minutes to finish.
- You can also finish the tortilla in the oven using the broil function to avoid having to flip it. Just be sure to use a skillet with an ovenproof handle.
Recipe excerpted from The Chilean Kitchen by Pilar Hernandez & Eileen Smith
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Image Credits
Photo by Araceli Paz
ingredients
- 1 large head romaine lettuce
- 3 eggs
- 2 tablespoons whole milk
- Salt, to taste
- Pepper, to taste
- 1 tablespoon vegetable oil
method
- Wash the romaine leaves and cut out the ribs. Slice the leaves into thin strips.
- In a large bowl, whisk the eggs and the milk vigorously for 30 seconds until well mixed. Add salt and pepper to taste.
- Mix the lettuce into the eggs.
- Heat 1 tablespoon of vegetable oil in a medium 9-inch nonstick skillet. Pour in lettuce and egg mixture and pat the lettuce down so it lies flat. Cook over medium heat for 8 to 10 minutes until firm. Flip and cook 3 to 5 minutes to finish.
- You can also finish the tortilla in the oven using the broil function to avoid having to flip it. Just be sure to use a skillet with an ovenproof handle.
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| Description | Recipe excerpted from The Chilean Kitchen by Pilar Hernandez & Eileen Smith |
| Title | Support your local bookstore! Here are some of our favorites |
| Description | Bombesquad, please note! Some of the items we link to may earn us a small commission. |
