Potatoes a la Savoyarde

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Potatoes a la savoyage is a classic French dish which goes well almost with any meat. 

Preparation:

85 minutes, 4-6 people

Ingridients:

650 g medium size potatoes 

250 ml of cream 

250 ml of milk

80 g grated Emmentaler cheese 

1/2 garlic cloves minced

a pinch of nutmeg 

salt, pepper

Method:

Wash potatoes, peel and cut into 3 mm thick slices. Sprinkle with salt, stir and leave it for 10 minutes to soften. 

In a capacious saucepan combine cream with milk. Stir, season with salt and boil on a high heat, then reduce the heat and cook further for about 5 minutes. 

Rub baking pan with garlic from the inside. 

Gently squeeze the potatoes, put into the saucepan with milk and cream. Boil and remove from heat then place it in baking pan (potato layer should not be thicker than 3 cm - if necessary use two or more baking pans). Slightly sprinkle with nutmeg (be careful not to overdo it, if you add too much nutmeg the dish will be bitter) add cheese on the top and bake for 40-45 minutes in a preheated to a temperature of 130 C degrees oven. Serve hot. 

Tortilla Española de Patata.

Preparation:35 minutes 

Ingredients:

7 medium potatoes

5 large eggs

1 onion

1-2 cups olive oil

salt

Optionally: tomatoes, chorizo, artichokes, spinach, mushrooms, ham, cheese, green peppers etc.

Method:

Peel the potatoes and cut them into thin slices. Make sure to separate each piece.

Peel and chop the onion into small cubes. Put potatoes and onion into a bowl and mix them together. Add some salt to taste.

In a large non-stick frying pan, heat the olive oil on medium-high heat. Once the oil is hot add the mixture of potatoes and onion. As soon as the mixture gets a golden color remove it from the pan and put on the kitchen paper, so the oil drains away or is absorbed.

Beat the eggs with a fork or a whisk. Pour the eggs into the potatoes and mix together with a large spoon.

Pour 2 tbls of olive oil into a non-stick frying pan and heat on medium heat. When hot enough, stir the potato-onion mixture once more in the bowl and pour into the pan, spreading evenly over pan. You may need to turn heat to medium-low heat. Then, using a spatula, carefully lift up one side of the tortilla to check if the egg has slightly browned. When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Carefully carry the frying pan to a sink. Place a large dinner plate upside down over the frying pan to cover top. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will fall onto the plate. 

Carry plate with potato-egg mixture and empty pan back to stove. Place the frying pan back on the range and put just enough oil to cover the bottom.

Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes. Carefully slide the omelet onto a large plate.

Slice it like a pie. This omelette is delicious hot or cold.