What I Learned

By: 
Keith Bryant
A couple of weeks ago I had the opportunity to learn a little Basque cooking when I was helping out with a meal at the Vendome.  
 Megan Overgaard is a great teacher with lots of patience and understanding on how to approach new subjects, even with an old seasoned cook such as myself.   
 If there is one dish you should learn this would be it. 
 In Spain, it’s the go-to dish for a snack, a meal for an unexpected guest, or a late-night tapas snack. 
 Not to be confused with Latin American flour or corn tortillas, the tortilla española is made with potatoes, onions and eggs.
 There is really not just one way to make this dish. When we went to a cider tasting at the Basque Center it was served with salt cod and potatoes. The possibilities are endless when making this. Add whatever you like. 
 The one in the pictures had potatoes, onion, chorizo and white cheddar.   
 Next time you need a quick appetizer or an easy meal on the go try this out. Megan told me as a child these would be made in the morning, wrapped in foil, then stuffed into a backpack to be eaten as lunch when they would go hiking
 Next time you need to make something quick give this a try. I guarantee it won’t be a disappointment. 
Basque Potato Tortilla
Ingredients
3½ tablespoons extra-virgin olive oil
1 lb. starchy potato, peeled and cut into 1/2 to 1-inch cubes (Idaho
russet or Yukon Gold)
1 medium onion, coarsely chopped
2 garlic cloves, crushed but not peeled (optional)
1 sprig rosemary (optional)
Salt
Fresh ground pepper
9 large eggs, at room temperature
Cayenne, a pinch
Directions
 You will need a heavy skillet with a diameter or 9 to 10 inches. Pour about 2 tablespoons oil into the skillet and warm it over medium heat.
 Add the potatoes and onion, garlic and rosemary if using; turn the ingredients around until they glisten with oil. Season with salt and pepper; decrease the heat and cook slowly until the potatoes are golden and cooked through, about 20 minutes; you should be able to pierce the potatoes easily with the tip of a knife. Discard the garlic and rosemary and transfer the potatoes and onion to a bowl.
 Carefully wipe the skillet with a paper towel.
 Position broiler rack so that when you slide the skillet onto it, the pan will be about 6 inches from the heat source; preheat broiler.
 In a big bowl, beat the eggs with salt and pepper to taste and the cayenne, then stir in the potatoes and onion.
 Put the skillet over med-high heat and pour in about 1½ tablespoons oil. When the oil is hot, add the eggs and potatoes to the pan.
Immediately lower the heat, and let the eggs cook, undisturbed, for about 2 minutes. Run a silicone spatula or a table knife around the edges of the pan to release the tortilla, then cover the pan and cook slowly for another 8-10 minutes, or until the top is almost set – there will be a circle of liquid or jiggly egg at the center. Every couple of minutes, run your spatula around the sides of the pan and just under
the tortilla to keep it from sticking. Turn the tortilla out on a plate then place back into pan to finish cook.
 Transfer the tortilla to a serving platter and allow it to cool to room temperature before cutting and serving it.
 

 

Signal American

18 E. Idaho St.
Weiser, ID 83672
PH: (208) 549-1717
FAX: (208) 549-1718
 

Connect with Us