Potatoes and onion and eggs – there’s a trio that promises good eating and many possibilities. The classic tortilla Espanola is a prime example, and some of my favorite skillet recipes go heavy on the potato and onion, which makes the cooked wedges meaty and especially easy to cut and serve at any temperature.
Some of those tortillas can take up to an hour, which wouldn’t be very Dinner in Minutes friendly. This version clocks in at less than half the time, and it has turned out to be a terrific way to make the dish. One key benefit is there’s no flipping or inverting a hot pan with a plate and a prayer.
But you’ll notice the recipe calls for more oil than you might think is necessary. That oil will cook the potatoes and onions efficiently, evenly and quickly. The oil does not burble so furiously as to raise any fears of frying. Then you drain the oil and save it; once cooled, you’ll find it has taken on the wonderful aroma and flavor of the onion, and, yes, you can then use that oil for all manner of things, such as vinaigrettes and sauteing vegetables.
Pour in the eggs, and once they’re just set on the edges, pop the ovenproof skillet under the broiler for just a few minutes. This will give you a crisped surface to match the crisped bottom. The whole thing will slide right out for easy cutting. And as wonderful as the dish is on its own, I find that a dollop of this herby mayo hits the spot.
Spanish Eggs and Potatoes
Servings: 6
A classic tortilla typically takes 45 to 60 minutes to cook, but this one clocks in at less than half that time. This one is heavy on the potatoes, which gives the tortilla body and makes it easy to cut into wedges.Cold leftovers make for a great next-day lunch or snack. The strained and flavored oil can be stored in a glass jar for several weeks.Serve with sauteed sugar snap or snow peas.Ingredients:For the eggs and potatoes:¾ cup extra-virgin olive oil1 pound Yukon Gold or other yellow-fleshed potatoes1 small yellow onion8 large eggsCoarse sea saltFreshly ground black pepperFor the herby mayo:Handful of your favorite fresh herbs, preferably a blend, such as mint, basil and thyme¼ cup mayonnaise¼ lemonMethod:For the eggs and potatoes: Heat the oil in a 9-inch cast-iron or ovenproof skillet, over medium heat. Rinse the potatoes, then cut them into ¼-inch rounds, placing them flat in the skillet as you work. Peel the onion and cut into thin slices, adding them to the pan. Cook for about 10 minutes, stirring occasionally so the potatoes brown on both sides and don’t stick to the pan.
Strain into a heatproof colander with a heatproof bowl beneath it to collect the oil. Position an oven rack 6 inches from the broiler element; preheat to broil. (You can reuse the oil, keeping in mind that it is onion-flavored; you will be using 1 tablespoon of it shortly.)
Whisk the eggs in a large liquid measuring cup, then season generously with salt and pepper. Add the drained potato-onion mixture and stir to coat.
Heat a tablespoon of the reserved oil in the now-empty skillet, over medium heat. Pour in the egg-potato mixture. Reduce the heat to medium-low; cook for about 5 minutes, until the edges are just set. Transfer to the oven; broil for about 3 minutes, or until puffed and golden brown.
Meanwhile, make the herby mayo: Mince the herbs and place in medium bowl, along with the mayo. Squeeze in the juice from the ¼ lemon, stirring until well incorporated.
Use a thin spatula to loosen around the edges of the eggs (tortilla) and then under them. Slide it out of the pan and onto a cutting board. Sprinkle with a little more salt. Let it sit for a minute, then cut into 6 equal wedges.
Serve warm or at room temperature, with dollops of the herby mayo.
Nutrition: Calories: 330; Total Fat: 25 g; Saturated Fat: 5 g; Cholesterol: 255 mg; Sodium: 250 mg; Total Carbohydrates: 15 g; Dietary Fiber: 2 g; Sugars: 1 g; Protein: 10 g.
Source: Adapted from Repertoire: All the Recipes You Need, by Jessica Battilana (Little, Brown, 2018).
