Gary has placed his order for Father’s Day brunch tomorrow. One of my favorites too, tortilla ESPAÃ‘OLA is offered as an appetizer in the Spanish Wine Dinner chapter of Cook the Part, but it’s also a great lunch or brunch dish. I know the kids will also want pancakes or waffles, but those will go well with the egg dish.
Happy Father’s Day to all the dads out there!
4 tablespoons Spanish olive oil, divided
4 Yukon Gold potatoes, sliced very thin (Note 1)
2 teaspoon kosher salt
1 onion, cut in half and sliced very thin
2 garlic cloves, crushed
6 large eggs
2 teaspoons dry grill rub or seasoning
Freshly ground pepper to taste
Roasted red pepper strips, purchased or homemade
Note 1: Use a mandolin (if available) set at 1/8â€.
*Recipe In Cook the Part, page
Prepare potatoes for Tortilla EspaÃ±ola.
Heat 2 tablespoons oil in large nonstick skillet on medium-high flame.
Add potato slices and sautÃ© for 12 minutes, turning to ensure even cooking.
Add another tablespoon oil and 1 teaspoon salt. Reduce flame to medium.
Add onions and continue cooking until onions are soft and potatoes are tender, about 5 minutes.
Add crushed garlic and sautÃ© for 2 minutes. Turn off flame and set aside.
Prepare eggs and finish Tortilla EspaÃ±ola. Serve.
Beat eggs with 1 teaspoon salt, rub and pepper in a large bowl.
Remove potatoes from skillet, add to egg mixture and let stand for 10 minutes.
Add 1 tablespoon of oil to skillet. Pour egg and potato mixture into heated skillet.
Allow eggs to set, lifting the sides of the omelet to let more egg mixture run underneath.
When the omelet can be lifted from the side of the pan, invert the omelet onto a plate and slide it back into the pan to cook the other side. Add ground pepper to taste.
Slide the cooked omelet onto a cutting board or serving plate and cut into cubes or wedges. This can be served at room temperature. Serve with roasted red peppers strips.