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Newsletters
The Weeknight Kitchen by The Splendid Table is a great resource for ideas and inspiration for practical, delicious weeknight meals. We feature a new recipe each week from great chefs around the world, and original creations from Lynne Rossetto Kasper. The newsletter also features tips, resources and cooking know-how to help you get the most out of the ingredients and the best part, it's free!
The Weeknight Kitchen for November 19, 2008: Tortilla Espanola
Dear Friends,
When Mario Batali returns to the country he lived in as a youngster you have to know some good eating will come out of it. This is the classic Spanish omelet called a "tortilla" - utterly simple, and utterly satisfying. Yes, you could add Spanish Manchego or other cheese if you like, but first try it in all its pristine simplicity. One other thing: this is great at room temperature and reheats beautifully.
Tortilla Espanola
Reprinted with permission from Spain: A Culinary Road Trip by Mario Batali with Gwyneth Paltrow, published by Ecco, an Imprint of HarperCollins Publishers, 2008.
Serves 4 to 6 as a tapa or appetizer
Tortilla espanola is essentially the national dish of Spain. You can eat it as a tapa, for breakfast, in a bocadillo (sandwich), or for dinner with salad and a bit of jamon. Basically anytime, anywhere. We had a great one at Valdubon and I think it's because they weren't afraid to use a lot of olive oil. No fear!
- 1/4 cup extra-virgin olive oil
- 1-1/4 pounds waxy potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 8 extra-large eggs
- Kosher salt and freshly ground black pepper
1. Heat the oil in a large cast-iron or nonstick skillet over medium-high until very hot but not smoking. Add the potatoes and onion, season with salt and pepper, reduce the heat to medium, and cook, stirring occasionally and adjusting the heat if necessary so that the vegetables do not brown, until the potatoes are tender when pierced with the tip of a parking knife, 15 to 20 minutes.
2. Meanwhile, beat the eggs with salt and pepper to taste in a large bowl. Add the potatoes to the eggs, then pour into the skillet, spreading the potatoes evenly in the pan. Cook for about 1 minute, just to set the bottom of the egg mixture. Reduce the heat to medium-low and cook for 20 minutes, or until almost set through. Carefully flip the tortilla over (invert it onto a plate if you must, then slide it back into the pan, bottom side up) and cook for 5 minutes longer, until set. Flip out onto a clean plate and allow to rest for 5 minutes. Serve warm or at room temperature.
LYNNE'S TIPS
After reducing the heat to medium-low in Step 2, start checking for doneness after about 15 minutes. It may not take the 20 minutes mentioned depending on the pan you use. You don't want to overcook the eggs or they'll toughen and become dry.
You could, of course, gild the lily with cheese. Grate some good Cheddar, a nutty Gruyere, Manchego or Parmigiano-Reggiano and toss into the egg and potato mixture. It isn't traditional but it adds another layer of flavor.
Use organic eggs if possible. There is a difference, especially in dishes like this one where eggs star.
THOUGHTS FROM LYNNE
A couple of books crossed my desk recently that I'm keeping in mind as holiday gifts for friends who appreciate good food and love to curl up with a good read.
Eat, Memory: Great Writers at the Table: A Collection of Essays from the New York Times edited by Amanda Hesser (W. W. Norton & Company, November 3, 2008) is at once humorous, thoughtful, and moving. And there's some good recipes, too.
Immoveable Feast: A Paris Christmas by John Baxter (Harper Perennial, 2008) is the charming and amusing tale of how an American man who couldn't speak a word of French ended up cooking Christmas dinner for eighteen in the home of his in-laws. Talk about stress!
Have a great week
Lynne
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