16 minutes ago
Friday, August 17, 2012
When my friend Noel raves about a recipe, I know it's going to be great.
Since I don't get Cooks Illustrated, and they don't post their recipes online without a paid subscription, I cheated and copied it from food.com (Noel was kind enough to print it out for me too).
If you want to read why this recipe works using Yukon gold potatoes and about the technique, C.I. has an article on their website, but not the recipe.
I will share it with you, not to worry.
I have made this twice so far. The first time, I followed the recipe to the letter, making the garlic aioli w/ the egg yolks, slicing the potatoes skinny and waiting for the them to cook, etc.
The second time I cheated.
I used a big bowl of leftover sauteed potatoes from the night before, left in chunks, and it came out even better, I also used Hellman's mayo mixed w/ Dijon, garlic and lemon juice for a quick aioli and we loved it.
The difference between a Spanish tortilla and an Italian frittata is that the tortilla is done on the stove and flipping (pain in the butt) is involved, vs. baking the frittata in the oven. Also the tortilla has no cheese, and is mostly potatoes and eggs.
Here, Cooks Illustrated added peas and roasted peppers from a jar, and it was FANTASTIC!
Make sure you have all of your ingredients ready to go, and a couple of big plates for flipping. I'm pretty good at it by now, but my first flipping experience was almost a disaster. Be careful.
Tortilla Espanola w/ Roasted Peppers & Peas (adapted from Cooks Illustrated)
6 tablespoons extra virgin olive oil
4 medium (about 1.5 lbs) yukon gold potatoes, peeled and quartered and cut into 1/8" slices
1 onion, halved and sliced thin
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
8 large eggs
1/2 cup roasted red pepper, rinsed and dried and cut into 1/2 inch pieces
1/2 cup frozen peas, thawed
In a large bowl, toss together 4 tablespoons oil, potatoes, onion, 1/2 teaspoon salt, and pepper until potatoes are well coated.
In a 10" nonstick (preferably commercial) skillet, heat 2 tablespoons of oil over medium high heat.
Reduce heat to medium low and add potato-onion mixture to skillet; reserve bowl.
Cover and cook, stirring occasionally, until potatoes are tender, about 25 minutes.
Meanwhile, in the reserved bowl, whisk together eggs and 1/2 teaspoon salt until combined.
Add the roasted peppers and peas to the eggs.
When the potatoes and onions are done, remove skillet from heat and scrape contents into eggs and fold until combined.
Return skillet to stove and raise heat to medium high; heat another tablespoon just to smoke point.
Add potato-egg mixture to skillet and cook, while shaking and folding mixture for 15 seconds; smooth top of mixture.
Reduce heat to medium, cover and cook, gently shaking pan, until bottom is golden brown and top is set. Mine took about 10 minutes (though the recipe says 2 minutes).
Loosen tortilla from pan and CAREFULLY slide onto a plate; place another plate over top and flip over.
Slide tortilla back into skillet and cook until second side is golden brown, about 2 minutes.
Once again, slide out onto a cutting board and let cool at least 15 minutes before cutting into wedges to serve.
Serve with garlic aioli......yummy stuff.
Garlic Aioli: (homemade mayonnaise)
2 large egg yolks
2 tsp Dijon mustard
2 tsp fresh lemon juice
1 medium garlic clove, minced thru a garlic press
3/4 cup vegetable oil
1 tbsp water
1/4 extra virgin olive oil
1/4 tsp black pepper
Process yolks, mustard, lemon juice and garlic in a food processor for 10 seconds until combined. With machine running, slowly drizzle in vegetable oil, about 1 minute.
Transfer mixture to a medium bowl and whisk in water. Whisking constantly, slowly drizzle in olive oil for about 30 seconds. Whisk in salt & pepper.
Refrigerate in an air tight container for up to 4 days.
(I used Hellman's the second time around, and added a tsp of lemon juice, 1 tbsp mustard and a garlic clove, and life was easy, just sayin'!).