Yam Yam’s Tortilla Española

31 May

My friend Maryam celebrated her birthday this past weekend with a Spanish themed potluck. My initial plan was to make gazpacho for the event but Portland’s dark skies were pregnant with rain clouds, convincing me to improvise using ingredients I had in the fridge. This dish pairs perfectly with steaming pans of seafood paella studded with spicy sausage, falling-off-the-bone Catalan chicken stewed in wine, prunes and pistachios, juicy bits of melon wrapped in salty jamón serrano, and a punch bowl full of “jungle juice” sangria. Finish dinner with homemade flan and a strawberry-topped tres leches birthday cake, complete with candles. Feel free to throw in a passionate game of bocce ball and a karaoke jam session…if you’re in to that sort of thing.

Egg, Cauliflower and Fingerling Potato Tortilla

  • 3 tablespoons unsalted butter
  • 2 tablespoon extra-virgin olive oil
  • 1/2 medium head of cauliflower cut into 1-inch florets (2 cups)
  • 6-7 fingerling potatoes, cut into 1/8″ thick slices
  • 3 cloves of garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • generous pinch of red chili flakes
  • 5-6 large eggs
  • 2 tablespoons milk
  • 1/4 cup cottage cheese
  • 2 sprigs of thyme, stems removed
  • Salt and pepper
  • 2 hard boiled eggs, chopped
  • Italian parsley, for garnish

Preheat the oven to 375 degrees F.

Combine cauliflower, potatoes and garlic in a bowl and mix them together. Season the mixture with cumin, oregano, red chili flakes and salt.

Melt 2 tablespoons of the butter with 1 tablespoon of the olive oil in a deep 10 inch skillet or saute pan with an ovenproof handle. Heat over medium high heat, adding cauliflower and potato mixture and saute. When the vegetables start to brown and tender remove from the pan with a slotted spoon.

Blend eggs in a blender with milk, cottage cheese, thyme and some salt and pepper. Blend on the highest speed.

Re-heat the skillet over medium heat and season with the remaining butter and oil. Pour 1/2 of the egg mixture into saute pan and cook for 1-2 minutes. Once the bottom is set, evenly distribute the cauliflower/potato mixture and the chopped hard boiled eggs.  Top with the remaining egg mixture. Lift the edges of the tortilla tilting the pan to allow the uncooked egg mixture to seep underneath. Cook for another 1-2 minutes.

Transfer the skillet to the oven and bake 16-22 minutes until the middle is set and the top is slightly browned. Remove from the oven.

Use a flexible spatula to loosen the edges and bottom of tortilla. Using a large serving plate (12”), invert the tortilla by placing one hand on the frying pan handle and the other on top of the plate and quickly turning over the frying pan until the omelet falls onto the plate. Cut the tortilla into wedges and serve warm or at room temperature, topped with parsley and your favorite aioli.

Bocce Mania

Photo by Linette Padilla

One Response to “Yam Yam’s Tortilla Española”

  1. Moo June 1, 2011 at 12:32 pm #

    Beautiful dish and a very handsome plate. Hummmmm…

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