Friday, October 19, 2012

Spanish Tortilla with Cauliflower

Someone was in DC this week. That someone managed to eat at one of the best tapas joints in the universe (Jaleo) TWICE in the 2 nights he was there. 

Not. Fair. 

At least he brought me a tapas cook book. Or rather - deck. 

A whole DECK of tapas ideas!! Glorious day. 

You guys are going to be in for it for awhile. Hope you like Spanish food. 

I was inspired by the Spanish omelet - aka, tortilla - and began googling Spanish tortillas like a mad woman. 

No, I was not grabbing for my bag of masa corn flour. In Spain, tortilla is the word for an egg dish that's much like an omelet. Quite honestly, I prefer tortillas to omelets any day.

And it seems that they all have potatoes in them. I actually had potatoes! On the counter! They were purple, but that just makes them more awesome. If you can't find purple ones, I bet regular potatoes would work just fine. 

Slice up the potatoes and the cauliflower into thin slivers.

Fry them in olive oil. Potatoes first.

When they are done, drain them on paper towels. And salt the heck out of them. 

Then cauliflower. Same deal.

Whisk up some eggs and add a bit of milk.

 Toss some onions in a pan. 

Remove from heat and layer in the potatoes.

Top with the fried cauliflower and pour the eggs on top.

If you didn't salt enough before, put a bit more in now. Cook for a few minutes. 

Use your spatula to work around the edges so the eggs don't stick. 

When it's only liquidy in the center, toss it in the broiler or use a plate to flip it over. 

Cook until done to your liking. It's ok if it's a bit runny. 

Serve as a slice with olives. Arugula salad is also a good idea. See top photo. I had it together there.

Spanish Tortilla with Cauliflower
Makes 1 large tortilla - feeds 4 to 6
Adapted from Elise

3 smallish purple potatoes (or fingerlings)
1/4 head of a small cauliflower
Olive oil
1/4 yellow onion, diced
6 eggs
1/4 c. milk

With a mandolin (or a very good knife), slice the potatoes into 1/8" - 1/4" circles. Put a decent amount of olive oil in the bottom of a medium-sized skillet. Fry the potatoes in batches for 3-4 minutes, until lightly browned. Once you remove them from the oil, transfer to a papertowel-lined plate and immediately sprinkle with salt. 

Slice the cauliflower into slightly thicker pieces and fry them too, salting heavily as each batch finishes.

Remove a bit of the oil so that you are left with just a thin coating of the bottom of the pan. Toss in the onions and cook for 1 minute. Take the pan off the heat and layer with the potato slices. Then the cauliflower.

In a medium-sized bowl, whisk up the eggs. Beat in the milk. Gently pour into the skillet and shake a bit so the egg gets into all the cracks. Put skillet on medium heat.

After the sides look like they are beginning to firm up, run a spatula around the edges. Do this frequently, slowly working your way down the sides of the pan. 

Let cook until center is the only part that looks a little liquidy. Either a) toss under a broiler for a few minutes if your pan can go in the oven or b) flip the torta and pray to your heavenly father that it doesn't break too badly....

Cook until done. Serve as a wedge with arugula salad and olives.

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