Crystal Jones, our new Seed-tp-Mouth Cooking Coordinator is already making a big impact at Willie Mays Clubhouse in the Bayview Hunters Point neighborhood. Here is Crystal’s report: The teens enjoyed making the Torilla Epanola recipe very much last week. So much so that they ended up making another so everyone could have seconds, after they all finished off the first 🙂 
This recipe was made using kale from the Edible Schoolyard garden. We discussed briefly, the differences between the American Omelette and the Spanish Omelette (Tortilla Epanola). American omelettes are more blocks of scrambled egg, browned, and fortified with creams (the NY style), milk (Chicago style), butter or oils (Texas style), and baking powder (Portland style). Italian and Spanish omelettes are created by thoroughly heating egg mixtures until set.
We also discussed the importance of protein in the diet not only for muscle building, but as it relates to skin health and tissue repair when one has an injury. Many of the teens are athletes and found this interesting. We continue this conversation next week, discussing ways to get protein from non-animal sources.
Here is the Torilla Epanola recipe:
Ingredients:
3 teaspoons extra-virgin olive oil, divided
1 small onion, thinly sliced
1 cup precooked diced red potatoes, (see Tip)
1 tablespoon chopped fresh thyme
1/2 teaspoon smoked paprika
6 large eggs
4 large egg whites
1/2 cup shredded Manchego, or Jack cheese
3 cups spinach or baby kale, roughly chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Directions:
1. Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add potatoes, thyme and paprika and cook for 2 minutes more.
2. Lightly whisk eggs and egg whites in a large bowl. Gently stir the potato mixture into the eggs along with cheese, spinach, salt and pepper until combined. Wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat. Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes (it will still be moist in the center).
3. To flip the tortilla, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it. Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Serve warm or cold.
Later in the week youth from Willie Mays Clubhouse also make Arepas. Arepa is a flatbread made of ground maize dough or cooked flour prominent in the cuisine of Columbia and Venezula. It is eaten daily in those countries and can be served with various accompaniments such as cheese (cuajada), avocado, or (especially in Venezuela) split and used to make sandwiches. Various sizes, maize types, and added ingredients are used to vary its preparation. It is similar in shape to the Mexican gordita and the Salavadorian pupusa. Arepas can also be found in Panama, Puerto Rico, the Dominican Republic, Trinidad and Tobago and the Canary Islands. Delicious! Thank you Crystal!
For more photos from the day, check out our Flickr Photostream here.