Friday, August 5, 2011

Tortilla Espanola

This is summer is turning out to be the hottest, driest summer I've ever lived through. I've learned that enduring oppressing heat can be just as hard mentally as the long, cold dark winters of the North. Like the harsh winters of the Northern locales, 51 days (and counting, with no end in sight), greatly decreases the diversity of crops in the CSA box.

Thankfully, our farm purchased several milk trucks that they've turned into cold storage. Thus in the midst of the heat that can bring down even the most optimistic person we are still getting BEETS! and POTATOES!! and CABBAGE!!!! All are welcome in tucked in between eggplant, peppers. and okra. (By the way, I have decided I want to buy a wine refrigerator for the sole person as using as a cold store for my root vegetables and winter squash. I wonder if I can convince Curtis?).

I have turned to this Tortilla Espanola (or Spanish tortilla) to help provide some potato variety. Spanish tortillas are nothing like tortilla you find in Mexico and Central America. A Spanish tortilla is more like a frittata----slices of potatoes, strips of onions, a little Spanish chorizo (again, nothing like Mexican chorizo), and lots of eggs. I make mine in a black skillet, both on the stove and finished in the oven.

A note on Spanish chorizo. Spanish chorizo is a cured sausage that will be found with other shelf stable salamis or summer sausage. It will not be refrigerated at the grocery store. If you can't find it, substitute shelf-stable salami.

Tortilla Espanola
adapted from Misskittin and Joy Manning on Food52

1 medium onion, thinly sliced
1 lb potatoes
4 oz Spanish chorizo, diced small (shelf-stable, dried chorizo)
6 T olive oil
3/4 t salt
6 eggs, beaten
black pepper to taste

Cover potatoes with water in a pot and bring to a boil. Cook until potatoes can be pierced easily with a sharp knife. Remove from water and let cool. When they are cool enough to handle, slice into 1/8 - 1/4" slices.

In a black skillet (or your choice), heat 2 T oil over medium heat. Add the onions and saute until soft. Add the chorizo and cook until the chorizo renders some of its fat. Add the potatoes and toss gently so the potatoes aren't broken up. Pour beaten eggs over the potato mixture. Season with salt and pepper Allow to cook on the stove, without stirring, until the edges are setting up and the eggs are starting to look cooked on the bottom, between 5 - 10 minutes. Turn on the broiler and place skillet 4" under the heating unit. Broil until the tortilla puffs and is browned, about 5 - 10 minutes (depending on your broiler). Cool in the pan for at least 10 minutes. Serve hot or at room temperature. Add some tabasco, salsa, or a couple of slices of Manchego cheese on the side.

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