Sunday, April 1, 2007

Tortilla Dardanelles with Aioli

Recipe in Barbara Wright of the Madison Originals
By Vesna Vuynovich Kovach
In Brava magazine, April 2007
Column: Around the Table

Ask for a “tortilla” in Spain, and you’ll be served a cool wedge of potato omelette that’s fragrant with olive oil and garlic – not a Mexican burrito wrapper. Both words derive from “torta,” a flat, round cake.

“Spain’s cuisine has been shaped over hundreds of centuries by a succession of invaders – Phoenicians, Roman and Moors,” says Barbara. Their culinary influences are still felt in the delicious traditional foods enjoyed today.” This recipe is for a brunch favorite at The Dardanelles, where they like to top it with Kassari cheese – from Greece, farther east along the Mediterranean’s shores.

1 cup olive oil
1 waxy potato, cut in small cubes
1 small onion, thinly sliced
3 large eggs
1 sweet red pepper, cut in thin strips
1 clove garlic, diced fine
1 cup fresh spinach
Salt and pepper

For aioli, mix together:
1 cup real mayonnaise
1 teaspoon crushed garlic

Beat eggs in small bowl with 3 teaspoons water until lemon colored. Season with salt and pepper. Set aside. Heat olive oil in a nonstick skillet or sauté pan on medium heat. Fry potatoes until cooked but not brown. Drain oil and set aside. Add onions, pepper and garlic to pan. Sauté for three minutes until aromas are achieved. Add egg mixture and spinach, submerging spinach in the egg and cook one minute, then use spatula to loosen from bottom of pan and guide uncooked egg to sides. When solid, cover the pan with a plate. Hold plate with a hand and turn pan over to invert tortilla onto plate. Return uncooked side to skillet by sliding from plate to cook on second side. Cook two to three minutes more. Watch out for hot oil when turning the tortilla in this way!

Serve hot or cold. Garnish with aioli and black olives.

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