Here at the urban farm and garden, our hens are getting ready for winter -- the daylight is shorter, the temps are getting cooler, the hens are molting, and egg laying has decreased dramatically.
I wanted to enjoy the last of our eggs in a special way and bring back some vacation memories from our trip to the Pays-Basque region this summer. This Spanish Tortilla served with a side of baby gem salad would be perfect -- easy, simple and full flavor!
This adaptation by Bon Apetit by Christina Holmes is of the tortilla española from New York's Boqueria. It starts with potatoes that are slowly cooked in lots of olive oil (don't be shocked by the amount, trust me it's necessary!). There will be plenty of oil left over, but like we do here at EpicCuriousLife, you can repurpose and reuse and make a garlicky mayo to serve with the tortilla.
Here's what you will need:
1½ cups extra-virgin olive oil
2 pounds large Yukon Gold potatoes, peeled, quartered, cut into ¼-inch slices
1 onion, quartered, thinly sliced
2½ teaspoons kosher salt
8 large eggs, beaten to blend
Let's get cooking!
Heat oil in a large ovenproof skillet over medium heat.
Add potatoes, onion, and salt. Use a heatproof spatula to coat potatoes with oil.
When oil begins to bubble, reduce heat to medium-low and cook, turning frequently, until potatoes are tender but not browned, 20–25 minutes.
Using a slotted spoon, transfer potatoes and onion to a large heatproof bowl.
Add eggs and stir gently to combine; do not break up potatoes.
Strain oil into a glass measuring cup; wipe out skillet.
Heat 3 Tbsp. reserved oil from measuring cup in skillet over medium-high heat.
Add egg-potato mixture and cook, stirring constantly but gently to keep potatoes intact, until eggs begin to set (eggs will look scrambled), about 2 minutes.
Spread mixture in an even layer; reduce heat to medium-low.
Preheat broiler to high.
Cook tortilla, shaking pan occasionally to prevent it from sticking, until eggs are nearly cooked through, about 12 minutes.
Transfer skillet to oven and broil until top of tortilla is just cooked, about 2 minutes.
Remove from oven and carefully place a large plate (top side down) over skillet.
Using oven mitts (the skillet and potatoes will be very hot; use caution!), hold plate firmly over skillet and flip, releasing tortilla onto plate.
Let sit at room temperature for at least 20 minutes and up to 2 hours before serving.
Slice, top with with garlicky mayo. Can be eaten by itself or served with a nice baby greens salad.
Note:
Garlicky mayo: In a small bowl, mix 3/4 cup mayonnaise, 2 Tbl oil reserved from tortilla, 1 tsp minced garlic, 2 tsp fresh lemon juice -- mix well, season with salt and pepper to taste.
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