Monday, September 22, 2014

Tortilla Espanola with Romesco Sauce


A recent girls' night out for tapas and wine left me craving tortilla espanola, so I dug up this recipe from Martha Stewart that I've been meaning to try. Although it took a little bit more work than a basic frittata or omlette, it was well worth it. Neal and I paired it with some delicious (and slightly effervescent) Portugese wine and had it for dinner, but it would also make a great appetizer for your next dinner party.

What You'll Need:
1 pound zucchini, sliced into 1/8 in. thick rounds
2 teaspoons coarse salt
1 1/4 cups extra virgin olive oil
2 pounds yukon gold potatoes, scrubbed and sliced into 1/8 in. thick rounds
1 large spanish onion, sliced into 1/4 in. thick rounds
10 large eggs
1 cup finely grated Parmesan 
1 cup fresh basil leaves, coarsely chopped

For the Romesco Sauce:
1/4 cup blanched almonds, toasted
1 clove garlic
1 10 oz. jar piquillo pepper, drained
1/4 cup extra virgin olive oil
2 teaspoons sherry vinegar


Directions:
  1. Toss zucchini with salt in a colander set over a bowl. Let it drain a for about 30 minutes. The salt helps to draw out the moisture from the zucchini, so don't forget this step!
  2. While the zucchini is sitting in the colander, heat 1 cup of olive oil in a large skillet over high heat until it shimmers. Add the potatoes and onion, then reduce the heat to low and allow it to cook for about 30 minutes. Stir occasionally, scraping up the brown bits, until the potatoes are tender but not taking on any color.
  3. Add the zucchini to the potato mixture and cook for an additional 15 minutes. 
  4. Transfer the potato mixture to a colander and let the olive oil drain off for about 5 minutes. In the meantime, clean your skillet, wiping it clean of any stuck on potato.
  5. Preheat the oven to 425 degrees.
  6. In a large bowl, whisk together the eggs, parmesan, and basil. Add the potato mixture. 
  7. Heat 1/4 cup olive oil in the skillet until it begins to shimmer. Add the egg and potato mixture. 
  8. Reduce heat to low and cook the tortilla for about 10 minutes, occasionally running a flexible spatula around the edges to keep them from sticking. 
  9. Transfer the skillet to the oven for about 15 minutes. You'll know it's done when the center is set and the edges begin to turn golden brown.
  10. Remove the pan from the oven and allow the tortilla to cool for 5 minutes. 
  11. Flip the tortilla out onto a wire rack, then use another wire rack or flat surface to flip it right-side up. Continue cooking for 30 min to 1 hour.
  12. While the tortilla is cooling, pulse the toasted almonds and garlic in a food processor. Add the piquillo peppers, olive oil and sherry vinegar to create a romesco sauce. This can be stored in the fridge until you're ready to serve your dish. 
  13. Slice the cooled tortilla espanola into big wedges (or small if you're making an appetizer) and serve with a dollop of romesco sauce. 

The best part about this dish is that it's not meant to be served hot. You can make it a day in advance, store it in the fridge, and it will still be delicious!

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