Labor Day has passed and, in a bizarre twist, summer has finally arrived in New York City in all of its humid, smelly glory. So while my neighborhood Starbucks is advertising the arrival of the pumpkin spice latte on its door, I have been camped out in front of the air conditioner literally mopping my brow with the back of my hand. It doesn’t make any sense, but I’m going with the flow and using this heat wave as an opportunity to throw some last summery recipes your way before all we can talk about are root vegetables and braises.
If you don’t already know, a Spanish tortilla is a Giant Omelet for sophisticated Europeans. There is nothing more to it than beating a bunch of stuff together in a bowl, cooking it on the stovetop and then finishing it in the oven so that the top isn’t runny. It’s the kind of easy recipe that you make and then eat for lunch or dinner with a lightly dressed salad, at room temperature and preferably outdoors.
Despite being an unsophisticated non-European, I have eaten a number of tortillas in my lifetime, but I often find them to be lacking a little in flavor. But as usual, David Lebovitz has found the perfect, punchiest ingredients for this one. Basil leaves are a great way for you to use up your last summer plant harvest, and combined with the feta and crispy potatoes make for a really nice flavor and texture contrast.
I wish I could tell you that I nailed this easy recipe on the first try, but alas- I’m clumsy as well as unsophisticated. I used what I thought was a well-seasoned cast iron skillet to make this (so rustic!) and when I tried to turn the omelet out at the end what I ended up with was not beautiful, or rustic, but a ragged pile of eggs (still delicious!). Don’t let this happen to you. As Bobby Flay once wisely counseled when dealing with eggs and skillets: don’t be a hero. Go for the nonstick.
Ingredients
- 2 tablespoons olive oil
- 1lb (450g) potatoes, peeled and cut into 3/4-inch (2cm) cubes
- 1 1/4 teaspoons sea salt or kosher salt
- 6 scallions, white and tender green parts, thinly sliced
- 9 large eggs
- 1/4 teaspoon piment d'Espelette or sweet or smoked paprika
- 2 cups (40g) loosely packed fresh basil leaves, coarsely chopped
- 1 cup (120g) very coarsely crumbled feta cheese
Instructions
- Heat the oil in a 10-inch (25cm) cast-iron or nonstick skillet over medium heat. (Make sure your pan has an oven-safe handle). Add the potato cubes and 1 teaspoon of the salt. Cook, stirring frequently, until the potatoes are tender and cooked through, 12 to 15 minutes.
- A few minutes before the potatoes are done, add the scallions and cook until they're wilted.
- Preheat the oven to 450°F (230°C), or, if using a nonstick skillet, the highest temperature recommended for your particular pan, which is usually 375°F (190°C).
- Mix the eggs in a bowl with the remaining 1/4 teaspoon of salt and the piment d'Espelette. Stir the basil into the eggs and pour the mixture over the potatoes in the skillet.
- Crumble the feta, not too finely, over the potatoes and press the pieces down gently with a spoon. Cook the tortilla until the bottom is golden brown and well set, rotating the pan from time to time as it cooks. It will take 15 to 20 minutes; don't check it too soon or you'll break the crust.
- When the crust is browned, slide the skillet into the oven and let it cook until the eggs are set, about 5 minutes.
- Remove the skillet from the oven. Set the baking sheet or serving plate on top of the skillet, then flip both the baking sheet and the skillet simultaneously, releasing the tortilla from the skillet. Serve slightly warm or at room temperature. You can store the tortilla in the refrigerator for up to 2 days.
Notes
From My Paris Kitchen
