My Monday magazine pick has returned. After spending most of February battling a never-ending cold, then the flu, and spending that last few weeks trying to get back on track, finally….I’ve been doing quite a bit of cooking lately, but this the first magazine pick since starting to feel like spending time in the kitchen again.
The article in the February 2014 issue of Country Living was about eggs, the many uses that go way beyond breakfast and brunch and are very easy on the budget. This one caught my eye from the get-go because few people see tortilla and think of anything other than quesadillas or burritos. Well the Spanish tortilla is hardly even a distant relative of the Mexican version. They are both round. A closer cousin would be a frittata or open-faced omelet. It is an egg and potato dish, often served as tapas. It is wonderful in it’s simplicity, open to a variety of ingredients, whatever is in season, whatever you have on hand.
For this one I had everything I needed on hand except the Manchego cheese. I don’t keep that in the fridge on a regular basis. If you don’t want to go out and get Manchegeo, which has a great nuttiness to it, you can use Parmesan or Romano for this particular combo. Also feel free to add different veggies and switch up the cheeses…the two constants will need to be the eggs and onions.
I did make a couple of alterations to the recipe as written…I know, I know, there she goes again!
Well, I only had 6 eggs, so I added just a bit of water to increase the volume some.
I didn’t use a nonstick pan because I don’t own one.
When I got to the final batch of potatoes, I did 3 batches. I added about 1/4-cup chicken broth to the pan first, scraped up the yummy browned bits, then added the remaining potatoes, cooked them until the broth was reduced and thick and the potatoes were soft and added all of that to the bowl of reserved onions and potatoes. Then I wiped out the pan and carried on as instructed.
Another note, it really is best to have these potatoes sliced thinly, 1/8-inch is perfect. If you don’t have a mandoline, or aren’t used to using one, pull out that slicing blade for your food processor. This is what it’s for!
This is a great brunch dish, afternoon lunch, terrific for a family get together.
1/4 cup plus 3 TB olive oil
1 medium yellow onion, cut into 1/8inch thin slices
1 1/2 teas salt
1 1/2 pounds red potatoes (about 5 medium potatoes), cut into 1/8 inch slices
1/2 teas freshly ground black pepper
8 large eggs, beaten
1/2 cup chopped green olives
1/4 pound aged Manchego cheese, thinly sliced
Preheat oven to 350.
Heat a 10- to 12-inch ovenproof, nonstick skillet over medium heat, add 2 TB olive oil. Add onions and salt. Cook, stirring occasionally, until onions are soft and translucent, about 8-10 minutes. Transfer to a large bowl and set aside.
In the same skillet over medium heat, add 2 TB oil. Working in batches add a third to half the potatoes. Add salt and pepper. Cook, stirring occasionally, until potatoes begin to soften, about 5-7 minutes. Add to reserved onions. Repeat until done.
Add eggs and olives to onion-potato mixture and stir to combine.
Wipe the skillet clean. Add olive oil. Add half of mixture, use back of spoon to create a smooth even layer. Top with cheese, then cover with remaining potato mixture. Cook fo 10 minutes on stove top, then transfer to oven and bake for 25-30 minutes. Adjust oven to broil and brown the top for 3-5 minutes. Cool pan on a wire rack for 5-10 minutes. Invert onto serving pan and slice.
Can be served hot or at room temp.