Cooking Challenge – Spanish Tortilla
The Tidings Cooking Challenge is an opportunity for food lovers to try their hand at creating something together. Not all in the same kitchen, of course. Rather, try the recipe in your own time and then come back and tell us what you thought of it. You can add your comments directly underneath the post, or send a photo of your creation to firstname.lastname@example.org.
There are a zillion ways (okay, maybe less) to make this classic Spanish tapa (that can also double as a light lunch, breakfast, midnight snack, etc.). This one is based, more or less, on one I found in Cook’s Illustrated, and it hasn’t failed me yet. You can also add other goodies (peas, chorizo, etc.) at the same time that you’re tossing the red pepper into the mix.
Serves a few or many, depending on whether it’s served as a dish or a tapa.
1 large Yukon Gold potato (or a few small ones)
1 small onion, diced or thinly sliced
3 tbsp (more or less) Spanish olive oil
5 – 6 large eggs
1/4 cup jarred roasted red pepper, diced
1. Peel and quarter potato(es) lengthwise, then slice thinly. Combine onion and potato in a bowl with 1 tbsp olive oil and a dash or two of salt and pepper.
2. Heat a tbsp (or so) of Spanish olive oil in a 10-inch non-stick pan over medium heat until it just begins to shimmer. Add potato/onion/olive oil mixture to pan; lower heat; cover and cook until tender stirring occasionally (about 10 minutes).
3. Whisk eggs in the now empty bowl along with a dash or two of salt and pepper. Fold hot potato/onion mixture into eggs along with diced red pepper.
4. Heat 1 tbsp olive oil in pan over medium heat and add potato/egg/onion mixture; shake pan a bit and smooth top with rubber spatula. Lower heat and cover; cook (shaking pan now and again) until the top of the tortilla is almost set (time varies – 10 to 15 minutes). Place plate over pan and quickly invert (might want to do this over the sink and have a medic standing by – just in case). Slide tortilla back into pan and cook for another five to 10 minutes.
Slide onto serving platter and let rest for 10 to 15 minutes. Serve in cubes or wedges, hot or room temperature, with lemon aioli (recipe follows). Enjoy it with a glass of dry sherry (fino, amontillado, palo cortado) or a rustic, inexpensive red.
1/4 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
1 small garlic clove, minced
Combine all and refrigerate for about 15 minutes.