We've had a fairly major snow storm, and work just called to tell me that I don't need to be in until 2pm. I hadn't planned on having so much time today, but I'm not complaining. Last week's broadcast of This American Life, "20 acts in 60 minutes," is keeping me in good spirits, and I'm midway through putting together lemon scones, but stopped to take a breakfast break. I reheated some of the recipe below, and brewed a press pot of Intelligentsia's 'El Gallo Breakfast Blend,' which is a blend of Latin American beans. It's getting better as it cools, which is my favorite thing about drinking coffee- the way the flavor evolves as the temperature cools.
Yesterday my friend Marshall and I cooked from Michael Roux's 'Eggs'- a beautiful book dedicated to all things eggs. We chose this book because Marshall has a brood of chickens (affectionately known as 'his girls') who produce some exceptionally delicious eggs. We chose a recipe for a Spanish tortilla with chorizo.
(adapted from Michael Roux)
1/3 cup olive oil
1 russet potato, peeled & cubed
1 medium red onion, roughly chopped
salt & pepper
about a 1/2 pound of hot chorizo
1/2 garlic clove, crushed
2 T flat Italian parsley, chopped
In an 8-inch non-stick skillet, heat the oil. Add the diced potatoes and cook over medium heat for about 10 minutes. Add the onions, salt lightly, and cook for another 10 minutes.
In the meantime, chop the chorizo into thin slices (about 2mm). Add them to the skillet with the garlic and parsley. Mix them up well, without crushing the potatoes, and cook for another 2 minutes or so. Tip everything onto a plate and allow it to cool slightly. Wipe clean the skillet with a paper towel.
Lightly beat the eggs in a large bowl and season with salt and pepper. Heat the remaining olive oil in the skillet. Delicately stir the slightly cooled potato mixture into the eggs, and then pour all of it into the pan. Start cooking over medium heat, stirring gently every few minutes with the side of a fork, as if making an omelet.
As soon as the eggs are half cooked, stop stirring, and cook over very low heat for 2 to 3 minutes, until the underside of the tortilla is almost cooked. Slide it onto a lightly oiled platter, then invert it back into the pan and cook for another 2 minutes, until both sides are cooked the same and the middle of the tortilla is still soft.
Slide the tortilla onto a plate and serve it whole or cut into wedges. it is equally good served hot, warm, or at room temperature, but not chilled.