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| Ingredients |
A few years ago, Susan's friends Mark and Lolly were coming to dinner at her house in Lincoln, and I echoed a very old tradition (dating from sometime in the late 1980's) and cooked several things from one issue of Food and Wine magazine; Mario Batali and Gwyneth Paltrow made a series for PBS on cooking and traveling in Spain, and the September 2008 F&W had several of the recipes they collected.
I had been in Spain in 2007 with my friends Cindy, Jackie and Joan, and with JP and Susan in January of 2008, so we had eaten quite a few "Tortillas Española"; this recipe produced one of the best, and so became a keeper.
I had been in Spain in 2007 with my friends Cindy, Jackie and Joan, and with JP and Susan in January of 2008, so we had eaten quite a few "Tortillas Española"; this recipe produced one of the best, and so became a keeper.
Today we were getting ready to leave Martinique, and Susan and JP went off to the local discount supermarket "Leader Price"; I had eggs on my list, as I was down to two. Susan called me on the VHF to say that they only had the 20-count egg box - first I said, no, skip them, we'll get some in Saint Lucia. Then I re-thought - Tortilla Española, egg salad - what's not to like? - so I radioed back and told her to go for it. So tonight, our first in Rodney Bay, I made the tortilla, and it made a most satisfying supper.
Recipe: Tortilla Española "Batali"
First prepared: Birchwood Lane, Lincoln, MA, September or October 2008
1/4 cup plus 2T Extra Virgin Olive Oil
1 and a quarter pounds Red Bliss potatoes, peeled and slice 1" thick (a mandoline is great for this)
1 onion (JP likes a bit more), halved and sliced thin
Kosher salt and fresh ground black pepper
8 large eggs
Heat the 1/4 cup of EVOO in a large (cast iron or other broiler-proof) skillet. Add the potato and onion slices, season with salt and pepper, and cook over MODERATE heat, stirring frequently, until the potatoes and onion are tender but not browned, about 15-20 minutes.
In a large bowl, lightly beat the eggs and season with salt and pepper.
Slowly scrape the potato-onion mixture into the bowl, being sure not to leave any in the skillet.
Return the skillet to the heat; add the remain 2T of oil. Add the egg-potato-onion mixture, spreading in a reasonably even layer. Cover and cook over low heat until the tortilla is set on the bottom and edges, about 10-12 minutes.
Light the broiler and transfer the skillet to the oven, about 8" from the heat, and cook until the top is set; this will take about 1 minute or so (except on the boat!).
Set the skillet over a large plate and carefully invert the tortilla onto the plate. Let stand for AT LEAST five minutes. Cut into wedges; serve warm or at room temperature.
This makes 4 servings as a main and 6 as a side.
When I made this originally, we served it with a version of Poulet Basquaise that I also loved...but the recipe for that is elsewhere (not on the boat) so that will have to wait for a later post.
One nice thing about this recipe is that you can make it hours ahead of time - in Spain, they seem to make it early in the day, and then cut from it for hours afterwards.
1/4 cup plus 2T Extra Virgin Olive Oil
1 and a quarter pounds Red Bliss potatoes, peeled and slice 1" thick (a mandoline is great for this)
1 onion (JP likes a bit more), halved and sliced thin
Kosher salt and fresh ground black pepper
8 large eggs
Heat the 1/4 cup of EVOO in a large (cast iron or other broiler-proof) skillet. Add the potato and onion slices, season with salt and pepper, and cook over MODERATE heat, stirring frequently, until the potatoes and onion are tender but not browned, about 15-20 minutes.
In a large bowl, lightly beat the eggs and season with salt and pepper.
Slowly scrape the potato-onion mixture into the bowl, being sure not to leave any in the skillet.
Return the skillet to the heat; add the remain 2T of oil. Add the egg-potato-onion mixture, spreading in a reasonably even layer. Cover and cook over low heat until the tortilla is set on the bottom and edges, about 10-12 minutes.
Light the broiler and transfer the skillet to the oven, about 8" from the heat, and cook until the top is set; this will take about 1 minute or so (except on the boat!).
Set the skillet over a large plate and carefully invert the tortilla onto the plate. Let stand for AT LEAST five minutes. Cut into wedges; serve warm or at room temperature.
This makes 4 servings as a main and 6 as a side.
One nice thing about this recipe is that you can make it hours ahead of time - in Spain, they seem to make it early in the day, and then cut from it for hours afterwards.
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