Posts Tagged ‘food’

Spanish Tortilla

March 28th, 2010

 

Ingredients:

* 1 1/2 pounds russet potatoes (about 2 medium)
* Extra-virgin olive oil, for frying (about 4 cups) See Cooks Note
* 2 medium onions, thinly sliced (1 1/2 pounds)
* 4 teaspoons kosher salt
* 10 large eggs
* Serving suggestions: sliced chorizo, roasted pequillo peppers, or crumbled goat cheese or Sofritto, recipe follows

 


Spanish Tortilla

 

Directions:

Peel and thinly slice the potatoes. Soak slices in water for 10 minutes. Drain and dry completely in a salad spinner. Meanwhile, pour enough olive oil into a large saucepan so it’s about an inch deep. Heat over medium heat until a slice of onion bubbles gently when placed in the oil, about 310 degrees F. Add the onions and fry, stirring occasionally until just golden, about 8 minutes. Scoop the onions from the oil with a slotted spoon and drain on a paper-towel lined baking sheet.

Add about half of the potatoes, and fry until lightly golden and a little puffy, about 10 minutes. Scoop the potatoes from the oil, add to the onions. Repeat with the rest of the potatoes. Reserve the oil. Season the vegetables with 3 teaspoons of the salt. (The preparation of the vegetables can be done up to 2 hours ahead.)

Break the eggs into a large bowl. Whisk just enough to combine but not so much that they get loose and runny, about 15 times. Add the vegetables and remaining 1 teaspoon salt.

Heat a medium (10-inch) nonstick skillet over medium heat. Add 2 tablespoons of the reserved oil and heat. Add the tortilla mixture and stir briskly with a spatula to get peaks and valleys in the folds of the egg, about 2 to 3 minutes. Stop stirring and reduce the heat to low, cover and cook until the eggs are set but still pretty loose, about 5 minutes. Lay a flat pan lid or a plate on top and invert the tortilla. Add more oil to the pan if needed, and slide the tortilla back into the pan, cover and finish cooking until set and lightly brown, about 3 minutes more. Slide the tortilla out of the pan to a cutting board to cool slightly.

Cut into cubes or thin wedges and serve warm or room temperature as is or with 1 of the suggested toppings.

Cook’s Note: Yes that’s a lot of oil. But you can reuse it for other tortillas and in sauces, dressing or salads. It has a wonderful onion-y flavor that is great tossed on roasted potatoes or chicken.

We love this as a topper to grilled bread, with cheese, or as an alternative to cocktail sauce with shrimp or other seafood.

 

Sofrito:

* 1/2 cup extra-virgin olive oil
* 2 onions, finely chopped (3 1/4 cups)
* 1/2 teaspoon sugar
* 4 teaspoons kosher salt
* 6 ripe plum tomatoes (about 1 pound)
* 1/2 teaspoon pimenton
* Bay leaf

Heat the olive oil in a medium skillet over medium heat. Add the onions and sugar and half the salt. Cook, stirring occasionally, until golden and sweet, about 1 hour. If the onions begin to get really brown, add a splash of water to slow them down.

Meanwhile, cut the tomatoes, crosswise. Grate them on the cut side on the largest holes of a box grater into a bowl all the way down to the skins. Discard skins. Add tomato puree, pimenton and bay leaf to the caramelized onions, and continue to cook until quite thick and the tomato separates from the oil, about 10 to 15 minutes more. Season with the remaining salt or to taste. Serve warm or at room temperature.

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

 

 

Crunchy French Toast

March 10th, 2010

Crunchy French Toast

Ingredients:

* 8 slices whole-grain bread
* 4 tablespoons light cream cheese
* 4 teaspoons low-sugar orange marmalade
* 2 large eggs plus 2 egg whites
* Zest and juice of 1 orange
* 1 teaspoon vanilla extract
* 1 1/2 cups bran flakes cereal
* 1 to 2 tablespoons vegetable oil
* 1 to 2 tablespoons unsalted butter
* 2 tablespoons confectioners’ sugar (optional)

Instructions:

Spread 4 bread slices with 1 tablespoon cream cheese each; spread the other 4 slices with 1 teaspoon marmalade each. Combine to make 4 sandwiches.

Whisk the whole eggs, egg whites, orange zest and juice, and vanilla in a shallow bowl. Place the bran flakes in a resealable plastic bag and crush with a rolling pin or your hands. Pour the crumbs onto a plate. Dip both sides of each sandwich in the egg mixture, then in the crumbs, gently pressing the crumbs onto the bread.

Heat 1 tablespoon each oil and butter in a skillet or griddle over medium heat. Add the sandwiches in batches and cook until the outsides are golden and the insides are melted, 3 to 4 minutes per side. (Add more oil and butter, if needed.)

Slice the French toast sandwiches into triangles. Let cool before serving to little ones, as the cream cheese can get quite hot. Sprinkle with confectioners’ sugar, if desired, and the kids won’t even ask for syrup!