Basque Potatoes Food

BASQUE-STYLE POTATOES

Steps:

• Heat the oil in a heavy skillet (that has a lid).
• Add the onion and garlic.
• Cook until soft.
• Add the remaining ingredients and stir.
• Cover and simmer for 20 minutes or until the potatoes are soft.

BASQUE POTATO TORTILLA

Steps:

• You will need a heavy skillet with a diameter or 9 to 10 inches (Dorie uses a cast-iron skillet; smaller is better than larger).
• Choose a skillet with a handle that can go under the broiler (if you are not sure, wrap the handle in foil).
• Pour about 2 tablespoons oil into the skillet and warm it over medium heat.
• Add the potatoes and onion, garlic and rosemary if using; turn the ingredients around until they glisten with oil.
• Season with salt and pepper; decrease the heat and cook slowly until the potatoes are golden and cooked through, about 20 minutes; you should be able to pierce the potatoes easily with the tip of a knife.
• Discard the garlic and rosemary and transfer the potatoes and onion to a bowl.
• Carefully wipe the skillet with a paper towel (if anything has stuck to the bottom of the pan, you should wash it--you need a clean surface so the tortilla will unmold easily).
• Position broiler rack so that when you slide the skillet onto it, the pan will be about 6 inches from the heat source; preheat broiler.
• In a big bowl, beat the eggs with salt and pepper to taste and the cayenne, then stir in the potatoes and onion.
• Put the skillet over med-high heat and pour in about 1 1/2 tablespoons oil.
• When the oil is hot, add the eggs and potatoes to the pan.
• Immediately lower the heat, and let the eggs cook, undisturbed, for about 2 minutes.
• Run a silicone spatula or a table knife around the edges of the pan to release the tortilla, then cover the pan and cook slowly for another 8-10 minutes, or until the top is almost set--there will be a circle of liquid or jiggly egg at the center.
• Every couple of minutes, run your spatula around the sides of the pan and just under the tortilla to keep it from sticking.
• Slide the pan under the broiler and cook until the top of the tortilla is set; check it after 1 minute, and then keep checking--it can go fast.
• Transfer the tortilla to a serving platter and allow it to cool to room temperature before cutting and serving it.

INSTANT POT BASQUE POTATOES

Steps:

• Turn Instant Pot to the sauté setting. When the display says HOT add in the oil and swirl it around. Add in the onions and carrots. Sauté for about 4 minutes. Add in the garlic and parsley and sauté for 45 seconds. Cancel the sauté setting.
• Add in the broth and scrape the bottom of the pot. Add in the potatoes.
• Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When the time is up move the valve to venting. Remove the lid.
• Turn Instant Pot to sauté setting. Simmer without the lid for 10 minutes.
• Add plenty of salt and pepper to taste and stir in the smoked paprika.
• Serve and enjoy!

MEAN'S BASQUE POTATOES

Steps:

• Preheat oven to 375.
• In large pan, melt butter in oil over moderate heat.
• Add garlic, parsley, thyme, rosemary, paprika and cayenne.
• Add potatoes and toss well.
• Roast, basting until potatoes are tender.
• Season.

BASQUE POTATO TORTILLA

Steps:

• n a large skillet (or cast iron skillet), add 2 tablespoons of the olive oil. When heated up, add the onions, garlic, and rosemary (if using). Saute' until the onions are translucent.
• Remove onions and garlic from pan and set aside in a large bowl.
• Add the potatoes to the hot oil. Cook until the potatoes are golden and tender when pierced. Once potatoes are tender, add them to the onion mixture.
• Turn oven onto the broil setting.
• In a large bowl, beat the eggs with salt, pepper and paprika, then add to onion and potatoes mixture.
• Carefully wipe the skillet with a paper towel (if anything has stuck to the bottom of the pan, you should wash it--clean pan helps to release the tortilla)
• Return the skillet to medium high heat, then add the rest of the olive oil to the hot skillet, and once the oil is hot add the potato and egg mixture.
• Immediately lower heat and cook until the eggs start to set (about 2 minutes). Let the eggs slowly cook without touching them.
• Release the edges of the tortilla by using a heatproof spatula to run around the edges of the skillet.
• Cover the skillet and slowly cook until the eggs set on top for about 8-10 minutes. There will be some liquid and jiggly egg portions on top.
• Continue to cook, adjusting heat to prevent bottom of tortilla from burning, and run the spatula around edge and bottom of tortilla to prevent sticking, about 3 minutes longer.
• The top may will still be a bit jiggly.
• Place pan under the broiler and let cook until the top is set and the tortilla is a nice golden brown (1½ - 2 mins). Be sure to check at one minute, it could already be golden brown and ready. If not ready at one minute mark, broil another half minute to a minute until it sets.
• Let cool, then serve.

BASQUE STYLE POTATOES

Steps:

• Melt the butter in the evoo in a skillet.
• Add potatoes and roll around to coat with the oil/butter.
• Sprinkle in the seasonings except for the garlic.
• Cover and saute, stirring occasionally, until potatoes are done. This should be about 30-40 minutes.
• Shortly before the potatoes are done, add the garlic to the skillet and stir to combine.

BASQUE POTATOES

Steps:

• Place the potatoes in a large saucepan, just cover with water and bring to the boil. Reduce the heat, cover and cook for 12-15 minutes until just tender.
• Drain well then mash with a potato masher or fork until smooth.
• Add the milk, season with salt and pepper and beat well. Cover and keep warm.
• Heat the oil in large frying pan over medium heat. Add onion, pepper and garlic and sauté for 5 minutes.
• Mix in the tomatoes, olives, orange peel, basil and wine, blend well and simmer for about 5 minutes, stirring occasionally, until onions and bell pepper are just tender.
• Remove the orange peel and adjust the seasoning.
• To serve - place the potatoes in a shallow serving bowl, spoon vegetables and juices over the top and garnish with parsley. Serve hot.

AMISH BASQUE POTATOES

Steps:

• 1. Saute onion, celery, carrot and garlic in melted butter in a 10-inch skillet until tender.
• 2. Add chicken broth, potatoes, salt and pepper.
• 3. Cover; simmer for 10 minutes. Remove cover.
• 4. Simmer, stirring occasionally, 20 minutes or until broth has thickened.
• 5. Sprinkle with parsley.

BASQUE POTATOES

Steps:

• 1. Cut potatoes crosswise into 1/4 inch slices. Heat oil in ovenproof skillet over medium high heat. Add onion and cook until soft.
• 2. Layer potato slices on top of onion and continue to cook until golden brown. Turn potatoes over. browned side up and cook other side until browned.
• 3. In a bowl, beat together the eggs and seasonings. Pour over potato mixture.
• 4. Bake in 350 F oven for 10 - 15 minutes, until eggs are set.