THE CASE OF THE MISSING EGG: SOLVED

My catering partner and I entered the lovely waterfront home of our new client to inspect the kitchen and lay out of the party area.  This home was meticulous in every detail, not a wrinkle, nor a speck of dust nor a misaligned object was visible.

The phone rang and our client excused herself to another room giving us permission to inspect everything in the kitchen. We opened the refrigerator door to check on the space and configuration and, oops! an egg dropped out  onto the brick floor and shattered.

Surprised, we looked at each other and then down at the gooey mess and began searching frantically for paper towels, napkins or anything capable of removing the offending mess. All we could see were crisp linen towels, neatly folded and carefully positioned. It was obvious that not much cooking went on in this pristine room!

Fortunately, my partner had some tissues in her purse and we hastily scooped and wiped and cleared the sticky mess, but where would we deposit the evidence. The glistening trash receptacle was not an option! So, you guessed it, with a grimace, we stuffed the refuse into our purses.

When the client returned, we smiled and continued the tour of the entertaining space with no mention of the egg. "Catering must be so much fun!" she said as we left.


Often we wondered what thoughts went through her mind when she discovered the obvious empty spot on the egg rack..could she have possibly overlooked some detail..a mystery indeed! 


The secret is now revealed..the Happy Cookers strike again!


My thoughts always turn to Spanish cuisine when eggs are mentioned. They are one of the "Threads of Gold" in Spanish, Portuguese and Sicilian cooking, golden hued ingredients prominent and common to all three. They are not "breakfast" food as they are in our culture, but used as entrees, tapas, picnic food, stuffed into meat pies as a surprise, mixed into soups and placed on salads, stews, and breads.

Almost a national dish, Tortilla Espanola, or Tortilla de Patata, is beloved by the Spaniards. The ingredients are few and simple, but when you use the best quality, it becomes a special dish, a work of art.

A Lladro Pitcher is also a work of art

This tortilla has nothing to do with the Mexican tortilla. It is basically an omelet, but it is to an omelet what risotto is to rice. The method of preparation makes it unique.

TORTILLA ESPANOLA

This is an adaptation of the Tortilla De Patata Jose Luis in Penelope Casas wonderful tome on regional Spanish cuisine, Delicioso!

1/4 Cup good fruity olive oil (from Spain if possible)
1 medium Spanish Onion ( I used a red onion because that is what I had!) chopped or sliced thin
2 baking  potatoes or 4 smaller Yukon Gold potatoes, peeled and sliced very thin 
Kosher or  Sea Salt
4 Organic, Free Range eggs
Black Pepper (optional)

Simple Ingredients

Heat the oil in a 9-10 inch skillet. Add the potato slices one at a time making layers and salting. Add the onion. Cook over low heat very slowly and gently until the potatoes are tender. You do NOT want to brown them. Lift and turn them gently while they cook. Drain them on paper towels. Leave some oil in the pan.

Beat the eggs in a bowl large enough to accommodate the potatoes and onions. Add some salt (and pepper if using).

Put the potatoes into the bowl and press them into the egg. Let the mixture sit for about 10 minutes. 

 Heat the oil remaining in the skillet and carefully add the potato/egg mixture. Keep the heat about medium hot. Spread the mixture to fit the pan and brown on one side, pressing to cook and shaking it constantly.
Slide the tortilla onto a plate and cover with a second plate. Invert the tortilla. Add more oil to the skillet if necessary and slide the tortilla into the pan to cook the other side As before.


Here the recipe calls for turning the edges of the tortilla under to make it smooth and round and turning it twice more. I say, "don't press your luck"! If you were successful at moving it onto a plate and inverting it once, be happy and serve it!! An imperfect shape does not affect a perfect taste

Delicioso!

There are variations on the classic recipe some call for the addition of Serrano Ham or red peppers. You can get creative, but the basic is so good, you may want to save the extras for another recipe, such as the one which follows.

BAKED VEGETABLE  AND POTATO TORTILLA

2 Tablespoons good Olive oil

1 spanish onion or red onion thinly sliced

2 potatoes thinly sliced

zucchini, roasted red pepper, yellow tomato (or other vegetables of your choice)

Salt, pepper and grated parmesan cheese

4-5  eggs, beaten

Preheat oven to 350 degrees. Spread oil in a round baking dish or quiche pan and cover with onions and potato slices, salt and pepper. Cover with foil and bake for about 20-30 minutes until potatoes are tender.

I like salt in some of these simple recipes and use French Grey Sea Salt

 

 Slice the vegetables into strips and arrange over the potatoes in a decorative design. Pour beaten eggs over all. Season with salt and pepper and toss on grated Parmesan cheese.

Bake loosely covered for about 10-15 minutes. Remove cover for last few minutes to brown top a little. Let cool slightly and cut into wedges to serve.

This is pretty, delicious and healthy. It makes a great brunch dish, a supper or appetizer or box lunch. 

Note: Although this is prettier and probably more healthy, I personally prefer the classic Spanish version. It brings the exquisite flavor and passion of Spain to your table!