Tortilla de Patatas (Spanish Tortilla)

Background: This summer, being the Ann Arborite hippies that we are, we decided to sign up for a CSA. Each week, since early June, we receive a share of produce from a local farm. Overall, this has been a lot of fun, and I've particularly enjoyed the challenge of coming up with ways to use the vegetables that we get each week, since it's never quite what I would have picked out had I been shopping for vegetables myself. The biggest challenge by far has been figuring out how to use all the potatoes. I did not grow up eating potatoes, and though I enjoy potatoes in some way or another every once in a while, I do not typically enjoy them in a two-quarts-a-week kind of way. I first had tortilla de patatas when I was in France the summer after senior year in high school; my part-Spanish host mother made it pretty regularly, and though I enjoyed it, I didn't give it much thought...until this summer. Our farm raises lots of chickens, so we get wonderful farm-fresh free-range organic eggs every week, in addition to our produce. Though using up the eggs is typically a lot easier than using up the potatoes, I did find myself at one point with an excess of both. After considering a few "breakfast for dinner" eggs and hash-brown type scenarios, I suddenly remembered tortilla. Not to be confused with Mexican tortillas, the Spanish variety fall more into the camp of a crustless quiche, or a cheeseless frittata. The few ingredients are all staples that most people usually have on hand anyway, and it comes together very quickly. It also keeps well, so the leftovers can be eaten cold the next day. And it is delicious. The onion carmelizes, adding a touch of flavor and sweetness, the potatoes provide bulk and earthiness, and the eggs bind everything together and wrap it up with a velvety richness. We've had this dish several times this summer, typically together with fresh tomatoes on the side, sliced up and drizzled with a bit of good olive oil and sprinkled with sea salt. With everything except olive oil, salt and pepper coming from within 25 miles of our house, this really is farm-to-table cooking. However, now that tomato season is over, we'll most likely eat this with a simple green salad on the side. A glass of red wine (Spanish, of course) makes it even better. We have two more weeks until our CSA season ends, so I'm sure we'll be enjoying this dish at least a few more times before my potato supply runs out. And who knows, I might even start buying potatoes on purpose now.

Originally from: Madame Pommeret

Serves ~4
Approximate time, from prep to table: ~30 minutes

Ingredients:
1 large onion, chopped

6 medium potatoes, peeled and chopped into 1/2-inch cubes

6 eggs

1/4 cup olive oil

salt and pepper, to taste

Directions:
Heat olive oil in large skillet over medium heat. Add onion, and cook until golden, stirring often, about 5 minutes. Add potatoes, and cook until potatoes become tender, but before they begin to brown, about 7 more minutes.

In the meantime, beat eggs in a large bowl with a fork or whisk. Add salt and pepper to taste.

When potatoes and onions are done cooking, add them to the eggs, then pour the whole mixture back into the skillet. Use a spatula to flatten out the top. Cook over very low heat, shaking the skillet every once in a while to prevent sticking. Once the tortilla is set, and the top is still wet slide the tortilla out onto a plate. Flip the tortilla back into the skillet, and use a spatula to straighten and smooth the edges. Cook until the egg is completely set, another 2-3 minutes. Slide or flip out on to plate, cut into wedges, and serve.

Note/Tips:

-As I mentioned above, this makes great leftovers- tortilla is just as good eaten cold as warm. It also reheats pretty easily.

-The flipping process can be a little tricky- I've read some recipes where they suggest putting a plate over the skillet, and using oven mitts, flipping the contents of the skillet out onto the plate, then sliding the tortilla back in the skillet so that the uncooked side is at the bottom. I think about this every time, but frankly, it freaks me out to attempt to hold a skillet and plate like that. If you'd like to try it, however, feel free.

-I've seen recipes that add things like garlic, roasted red peppers and/or oregano to tortilla de patatas. Personally, I like it prepared simply, allowing the great, super-fresh ingredients to really shine, but there definitely is room to experiment here.