Simple Sunday Brunch: Tortilla Espanola y Ensalada

Elections bring many changes and sometimes when you face so many unknowns its good to spend a little time with friends and get your feet under you.  In these circumstances, rather than offering a hug or just listening (I have too many opinions for that), I feed people.  Emotional eating doesn’t solve your problems, but a tasty lunch with girlfriends to talk things out definitely can.

By keeping the meal simple you can focus on your guests and the topic of conversation.  Here is where my go to dish comes in super handy.  Tortilla Espanola, a Spanish potato and egg frittata, takes approximately 10-15 minutes to prep and 30 minutes to cook.  It can be as simple or as fancy as you want to make it.  I prefer the classic: diced onions, potatoes and garlic.  You can also add green, red bell pepper, ham or chorizo.

Not wanting the food to overtake the purpose of our gathering, but wanting my friends to feel fulfilled, I added a simple lettuce and spinach salad with a few other vegetables: cucumbers, green beans and red onion.  Serving this with a basic dressing of oil and vinegar is key, but I have to admit nearly drowning it and then salting the salad. Trust me– it’s worth it for special occasions.

Don’t forget a crusty baguette– you’ll slice on the bias and serve triangles of the tortilla on the bread and use whatever is leftover to sop up the dressing.  Your guests will feel the comforts of food and good conversation.

Tortilla Espanola

  • 3 large potatoes, diced;
  • 1 medium onion, diced;
  • 1 tablespoon of minced garlic;
  • 6 eggs, beaten;
  • Olive oil, for cooking

Cook potatoes and onions over high heat in an eight inch skillet (skillet size matters as you need to be able to cover the entire skillet with a plate) until softened.  Add garlic and saute until fragrant and the other vegetables are cooked through, but avoid over browning.  Add beaten eggs and stir through vegetables to ensure they are entirely covered and the egg is acting as a complete binder. Reduce to medium-high heat. You’ll see the cooked portion of the egg around the edges.  At this point you can still push the uncooked potato and egg around, but you want to avoid making scrambled eggs and potatoes.

Here is the tricky part: you’re going to flip this thing using a plate. Find the largest flattest plate you have.  Placing it flat to the skillet, flip the tortilla onto the plate.  Take a deep breath first if you have to and believe in yourself.  Now go flip.  Done? Congratulations! Immediately slide the uncooked side into the skillet and continue cooking for about another eight minutes.

Need some motivation?  Jose Andres makes it look easy, and you can too!

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