Wednesday, June 17, 2009

From the Market Part 3 - Spanish Tortilla with Chorizo and Garlic Scapes

I am so glad that I was convinced to make this dish twice in one week, because the pictures from this round turned out much better than the first photo shoot. 

Whenever we receive an issue of Cook's Illustrated in the mail, it is usually a fight to the finish as to who can get his or her hands on it first. We like to pick out recipes trying to show each other up with complicated techniques or meals that take the better part of the day to make. And this month, when I saw a recipe for Spanish Tortilla, I knew it would be the one that I try.

Turns out, its really not difficult and takes less than an hour to make. The result, though, is impressive and quite tasty too. The best part about a Spanish tortilla is that it is excellent in its original form (potato, onion and egg) but can also serve as a blank canvas for experimentation - in this case, adding garlic scapes and buffalo chorizo spiced with chipotle
Spanish Tortilla with Chorizo and Garlic Scapes
(adapted from Cook's Illustrated, May/June 2009 issue)

6 TBS + 1 tsp extra virgin olive oil
1 1/2 pounds potatoes (Yukon Gold)
1 small onion, halved and sliced thin
1 tsp salt
1/4 tsp ground black pepper
8 large eggs
2 links of chorizo (casing removed) or 8 oz of cured chorizo, cut into small cubes
1 garlic scape sliced into thin rounds (or two scallions sliced the same way)

Toss 4 TBS of oil, potatoes, onion, 1/2 tsp salt, and pepper in a large bowl making sure that potatoes are coated and separated. Heat 1 TBS oil in 10" non-stick skillet on medium high. Add chorizo and saute until browned. Reduce heat to medium-low, add potato mixture to skillet and set bowl aside without washing. Cover and cook, stirring every 5 minutes for 20-30 minutes, until potatoes offer no resistance when poked with a paring knife.

Meanwhile, whisk eggs and remaining 1/2 tsp of salt in reserved bowl. Fold in garlic scapes. Return skillet to medium-high heat, add remaining TBS of oil and heat until oil just starts to smoke. Add egg and potato mixture, stirring and folding constantly for 15 seconds. Smooth top of mixture with rubber spatula. Reduce heat to medium, cover and cook, gently shaking pan every 30 seconds for two minutes until top of tortilla begins to set and bottom is golden brown.

Using rubber spatula, loosen tortilla from pan, shaking back and forth until tortilla slides freely in pan. Slide tortilla onto a large plate. Invert another plate on top of tortilla, flip, and slide tortilla back into pan, cooked side up. Tuck edges of tortilla back into pan with spatula, cover and cook, gently shaking pan every 30 seconds for two minutes until second side is golden brown. Slide tortilla onto serving plate and allow to cool at least 15 minutes. Cut into slices or cubes to serve.
I personally prefer my tortillas room temperature and they are even great cold the next day.


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