While the idea of a room-temperature omelet served with a salad for lunch or in bite-sized pieces as an hors d'oeuvre might rightly put you in mind of the Italian fritata, the first time I had this dish, it had the odd effect of making me think of eggs and hash browns, the classic American diner breakfast. Of course it's the well-browned potatoes and chopped onion that did it. This particular omelet, so popular in the Basque region of France, goes by its Spanish name, tortilla, and everything about it is casual, from the way it is often served (on toothpicks) to the way it is made. Unlike traditional omelets that require close attention and a practiced flick of the wrist for the crucial flip-over, the tortilla needs nothing more than the patience to wait until the eggs cook enough to be run under the broiler. You do need to be finicky about one thing with this dish: a clean skillet. Make sure that after you cook the potatoes and onion, you wipe the pan clean of any little bits that have stuck to the bottom.
Source: Around my french table: Dorie Greenspan, p. 142-14
You'll need a heavy skillet with a diameter of 9 to 10 inches - I use an old-fashioned cast-iron skillet. (Smaller is better than larger here.) Choose one with a handle that can go under the broiler. Pour about 2 tablespoons of the oil into the skillet and warm it over medium heat. Add the potatoes and onion, as well as the garlic and rosemary, if you're using them, and turn the ingredients around until they glisten with oil. Season with salt and pepper, lower the heat, and cook slowly until the potatoes are golden and cooked through, about 20 minutes; you should be able to pierce the potatoes easily with the tip of a knife. Discard the garlic and rosemary, if you used them, and transfer the potatoes and onion to a bowl. Carefully wipe out the skillet with a paper towel. (If anything has stuck to the bottom of the pan, you should wash and dry it - you need a nice clean surface so the tortilla will be easy to unmold.)
Depending on how long your broiler takes to heat, you should turn it on now or when the tortilla has cooked for a few minutes. Before turning it on, position a rack under the broiler so that when you slide the skillet onto it, the pan will be about 6 inches from the heat source.
In a large bowl, beat the eggs with with salt and pepper to taste and the piment d'Espelette or cayenne, then stir in the potatoes and onion.
Put the skillet over medium-high heat and pour in about 1 1/2 tablespoons of oil. When the oil is hot, add the eggs and potato to the pan. Immediately lower the heat and let the eggs cook, undisturbed, for about 2 minutes. Run a silicone spatula or a table knife around the edges of the pan to release the tortilla, then cover the pan and cook slowly for another 8 to 10 minutes, or until the top is almost set - there'll be a circle of liquid or jiggly egg at the center. Every couple of minutes, run your spatula around the sides of the pan and just under the tortilla to keep it from sticking.
Slide the pan under the broiler and cook until the top of the tortilla is set: check it after 1 minute, and then keep checking - it can go fast. Transfer the tortilla to a serving platter and allow it to cool to room temperature before cutting and serving it. (Of course there's nothing to stop you from eating it now, like an omelet.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (372g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 275 (67%)|
|Amt Per Serving||% DV|
|Total Fat 30.5g||41 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 13.6g|
|Polyunsanturated Fat 4g|
|Cholesterol 1057.5mg||325 %|
|Sodium 369mg||13 %|
|Potassium 345.1mg||9 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2.7g|
|Protein 31.6g||45 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 411
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!