In France, there’s the
omelet; in Italy, there’s the frittata; and in Spain, there’s the tortilla—a
stuffed-egg dish usually filled with thinly sliced or grated potatoes and
onions. Here, I went with mushrooms and chard, keeping it earthy, and then added a
little salty bite with shredded Manchego cheese—keeping it Spanish.
A Spanish tortilla is great
all by itself, but a sofrito on top makes it even better. Sofrito is the
basic tomato sauce of Spain, and the beauty (and flavor) is in its simplicity:
tomatoes, onion, garlic, and plenty of olive oil—preferably extra virgin. Some
recipes include mild pepper, and some throw in a dash of paprika, as I did for
this one. It takes only about 30 minutes to make, but I recommend cooking the
sauce a few hours ahead of time to let its rich, sweet flavors develop and
deepen. Then all you need to do is re-warm it gently while you make the
tortilla.
Note: Spanish tortillas typically sport a pretty, dark golden brown
color that looks almost crust-like. You achieve that by cooking the top first.
In other words, when you pour the egg mixture into the skillet and let it cook
until nearly set, the egg on the bottom will become the top when you flip the
tortilla over. Don’t be intimidated by that flip. Simply invert a plate
overtop the skillet and turn the pan upside down. The tortilla falls
bottom-side-up onto the plate and you’re ready to slide it back into the
skillet to finish cooking (photos below).
Serves 4
Ingredients
For the Sofrito
- 1/4 cup extra virgin olive
oil
- 1/2 cup finely chopped onion
- 2 garlic cloves, finely
chopped
- 2 large cluster tomatoes, peeled and chopped
- 1/4 tsp Spanish paprika
- sea salt
|
Sofrito Ingredients |
|
Prepared Ingredients |
For the Tortilla
- 8 large eggs
- sea salt
- freshly ground black pepper
- 2 tbsp olive oil, divided
- 8 oz crimini mushrooms,
thinly sliced
- 2 packed cups chopped chard
- 1 cup finely grated Manchego
cheese
|
Prepared Mushrooms and Chard |
|
Grated Manchego |
Preparation
For the Sofrito
- Heat a saucepan over medium
heat and add the oil. Add the onions and cook, stirring occasionally, until
softened and beginning to brown, 7-8 minutes.
- Add the garlic and cook 1
minute.
- Add the tomatoes and paprika
and season with salt. Cook, stirring occasionally, until the tomatoes break
down and the sauce thickens, 30 minutes. Remove from the heat and set aside. Re-heat
gently just before serving, if desired.
|
Onion in Olive Oil |
|
Garlic Added |
|
Tomatoes Added |
|
Cooked Sofrito |
For the Tortilla
- Whisk the eggs in a large
bowl and season with salt and pepper.
- Heat a 10-inch nonstick
skillet over medium-high heat and add 1 tablespoon oil. Add the mushrooms and
sauté until softened and their liquid is released, 5-6 minutes.
- Add the chard and season with
salt and pepper. Sauté until wilted, 2-3 minutes.
- Transfer the mushroom mixture
to the bowl with the whisked eggs. Add the cheese and stir gently to combine.
|
Whisked Eggs |
|
Mushrooms Beginning to Cook |
|
Softened Mushrooms |
|
Chard Added |
|
Egg Mixture |
- Add the remaining 1 tablespoon
of oil to the skillet, swirling to coat. Pour in the egg mixture, spreading it
evenly. Cook 2 minutes, then reduce the heat to medium-low and cook until the
eggs are set at the edges and about halfway set in the center, 9-10 minutes.
Note: While the eggs cook, tilt the skillet a few times to move the
runny top to the side. Pierce the mixture with a spatula in a few places to
help the liquid run underneath. Just as the edges are beginning to set, gently
run a spatula around them to be sure the tortilla is loose and the bottom slides in the pan when gently shaken.
- Set a flat plate that’s a
little larger than the skillet upside down over it. Lift the skillet off the
burner and, with one hand firmly against the bottom of the plate and the other
holding the skillet's handle, invert the skillet so the tortilla drops onto the
plate.
- Set the skillet back on the
heat and slide the tortilla into it, using a spatula to push any stray
ingredients back under the eggs and to tuck in the edges for an even look. Cook
until the center is completely set, 4-5 minutes.
- Slide the tortilla onto a serving
platter and let cool 5 minutes. Transfer the warm sofrito to a serving bowl.
|
Tortilla Beginning to Cook |
|
Edges Set |
|
Lift Edge with a Spatula |
|
Ready to Flip |
|
Invert a Plate over the Pan |
|
Flipped Tortilla |
|
Return to Skillet |
Cut the tortilla into serving pieces and pass
the sofrito at the table for spooning on top.
|
Mushroom and Chard Tortilla with Spanish Sofrito |
No comments:
Post a Comment