This was sweet. Sweet as the taste and sweet as slang for something good. So I topped it with with some chopped roasted jalapenos. Magic. If you have a lot of corn sitting around (the farm box this week was bursting with the stuff) and no aversion to getting corn juice sprayed all over your face and hair, cook up this Sweet Corn Soup–we had it chilled because it was actually hot in San Francisco yesterday (the wind took care of that today), but I tasted it when it was still hot and it was goooood that way too.
We also tucked into a Spanish tortilla, a thick potato+onion omelet that seems to be the backbone of the Spanish diet from my limited experience. I love them. Love them! I even have a tortilla plate–a wooden plate with a handle on the bottom so you can use it to cover the pan in which you’ve cooked the tortilla, flip the whole thing to turn the tortilla out onto the plate and then the handle becomes a little stand so you can sort of display your creation. They’re good hot, warm, or cold. They work as a snack, dinner, lunch, breakfast, and sliced in a sandwich (not kidding!). We had ours with dollops of brilliant green pesto (leftover from the night before) which was a vibrant alternative to the more traditional aïoli-type sauce.
Potato Onion Tortilla
2 cups olive oil (don’t worry, you drain most of it)
2 lbs. potatoes (I like Yukon Golds for this), peeled and cut into even 1/4-inch slices
1/2 tsp. salt
1 onion, halved and sliced (optional)
4 – 6 cloves garlic, finely chopped (optional)
8 eggs (or 6 whole eggs and 4 whites or some similar combination if you want to lighten it up a bit)
- In a large pot, heat oil over medium-high heat. Add potatoes and salt. Cook, stirring a few times, for about 5 minutes. Add onion and garlic. Cook, again stirring as the mood strikes you, until potatoes are very soft and onion is tender, about 5 more minutes. Lower heat as needed to keep mixture from browning.
- Meanwhile, beat eggs until whites are thoroughly broken up.
- Put a colander over a large bowl and drain potato mixture. Reserve oil for another use, if you like.
- Add potato mixture to eggs, stirring (it’s okay if the eggs start to cook a bit).
- Heat a 10- to 12-inch oven-proof frying pan over medium high heat, add 2 tsp. of the reserved oil. Swirl around pan. Add egg-potato mixture. Reduce heat to low. Cook undisturbed until almost completely set (except on top). Put under a broiler for a few minutes to set top (this is cheating and inauthentic–so shoot me).
- Place a large plate or tortilla stand over the frying pan. Being careful to hold everything together but also not burn yourself, turn pan upside down to turn tortilla onto plate. Cut into wedges and serve.
One thing I do sometimes is add a handful of chopped flat-leaf parsley to the potato mixture just before draining it. That makes a very pretty tortilla, though I do say so myself.
Blogira | 24-Mar-09 at 1:43 pm | Permalink
Thanks!