One of my fav DC restaurants is Jaleo & they make a mean Spanish Tortilla. A basic Spanish Tortilla is an omelet layered with eggs, sliced potato & onions. These ingredients have been fairly easy to find locally, so my husband Josh made one on our last day of vacation. One tortilla will satisfy the appetites of 2 adults and 1 kiddo (who ate mostly nutella toast!)
- 6 eggs
- 4 slices of duck bacon
- 1 large Yukon gold potato, 1/8 slices with a mandolin
- 2 shallots, 1/8 slices with a mandolin
- local butter & rendered duck fat
- garnish w/ dried thyme (from the garden)
- fry bacon and render the fat by slowly cooking over a medium heat. Remove from pan when done.
- add generous pad of butter/duck fat as needed, and fry potato and shallot slices in batches; do not crowd the pan! Rest them on a baking sheet.
- meanwhile, beat the eggs in a bowl, seasoning with salt and pepper. Don't over-beat your eggs! Like a good omelette, try to hit exactly 80 beats total.
- when all the potatoes and shallots are fried, season with salt and pepper. Put them into a large mixing bowl and mix in your eggs, using a gentle folding technique.
- prep your pan for the eggs by generously covering the bottom and sides with oil.
- pour in the egg mixture. As the eggs set, gently move them away from the edges, tipping the pan to allow uncooked eggs to flow onto the hot pan. Cover the pan if necessary to finish setting the eggs.
- now with as much confidence as you can muster, slide the tortilla out onto a plate, and flip it back into the pan on the opposite side, just to finish up and crisp the top.
- flip back out onto a cutting board, slice, and serve with a sprinkle of home-grown dried thyme.
Our lazy breakfast was a great way to wrap our holiday break. Hope you're off to a fantastic 2012!