Spanish eggs and potatoes a tasty, quick meal
And save all that flavoured oil to enhance the next dish you decide to make
Potatoes, onion and eggs — this trio promises good eating and many possibilities. The classic tortilla Espanola is a prime example, and some of my favourite 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 that, and has turned out to be a terrific dish. There’s no flipping or inverting a hot pan with a plate and a prayer.
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 save the oil; once cooled, you’ll find it has taken on a wonderful aroma and flavour, and you can use it for all manner of things, such as vinaigrettes and sautéing vegetables.
SPANISH EGGS AND POTATOES Serves: 6
Cold leftovers make for a great next-day lunch or snack. The strained and flavoured oil can be stored in a glass jar for several weeks.
Serve with sautéed sugar snap or snow peas.
Adapted from Repertoire: All the Recipes You Need, by Jessica Battilana (Little, Brown, 2018). For the eggs and potatoes:
3/4 cup (180 mL) extravirgin olive oil
1 lb (454 g) Yukon Gold or other yellow-fleshed potatoes
1 small yellow onion
8 large eggs
Coarse sea salt
Freshly ground black pepper For the herby mayo:
Handful of your favourite fresh herbs, preferably a blend, such as mint, basil and thyme
1/4 cup (60 mL) mayonnaise
1/4 lemon For the eggs and potatoes: Heat the oil in a 9-inch (22.5cm) cast-iron or ovenproof skillet, over medium heat. Rinse the potatoes, then cut them into 1/4-inch (0.6-cm) 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 (15 cm) from the broiler element; preheat to broil.
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 (15 mL) 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 1/4 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.