Despite my penchant for mid afternoon naps, rice and seafood dishes, and good red wine, no one has ever mistaken me for Spanish. But as I looked at a display of pheasant, duck and ostrich eggs at Whole Foods today I suddenly got a craving for eggs and potatoes cooked in a pan until golden brown and crispy on the outside while soft and luscious on the inside.
The dish of course is a Spanish tortilla (not to be confused with a Mexican flour or corn tortilla which are tasty in their own right). I’m not even going to try to claim authenticity for my rendition as I’ve added cream and cheese to it, but my experience with tortillas have been that there is no set way to make them.
I gave it the name (which translates to tortilla of gold) because I used sliced Yukon Gold potatoes which along with the eggs gave it a golden color all the way through. If you want to go for a more traditional shape, use a smaller pan so the tortilla comes out looking more like a wheel of cheese. I went with a thinner tortilla as I was hungry and didn’t feel like waiting for a thicker one to cook through. It also makes it a lot easier to flip and crisp (though it doesn’t have as creamy a center as a thicker one).
I served it with a tomato and pimenton (smoked paprika) jam and grilled morcilla and chorizo. The spicy sausages and sweet smokey jam made wonderful accompaniments. I’ve also taken to serving almost everything lately (as I’m sure you’ve seen in the photos) with baby green salads tossed with a drizzle of olive oil, a squeeze of lemon, a grind of pepper and a pinch of smoked salt.
If you have leftover jam, it’s great the next morning on some crusty multi-grain bread with some slices of cheese.
What’s your favourite egg dish?
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