Breakfast, Dinner, Lunch

Sweet Potato Tortilla Espanola with Gremolata and a Saffron Aioli

First, thank you.

Thank you to all of those who voiced your support and concern for my grandmother.  She greatly appreciates your kind words, thoughts, and especially your prayers. And it means a lot to me to receive such overwhelming support.

Now on to food.

The idea of surprising yourself is kind of funny.  I mean, doesn’t it seem like something impossible to do?  How can you surprise yourself when you are conscious of your own thoughts and actions?  I love surprises and if I knew how to control it, I would surprise myself all the time.  I would throw myself little surprise parties, celebrating a good hair day or a great day at work.  And there would be a pie and my dog, Porter.  Sometimes, I might make my favorite dish for dinner and buy a bouquet of flowers, just as a nice gesture.  And then I would totally freak out like “oh my gosh, how thoughtful!  I love peonies, oh, and that dish smells divine.  You are such a culinary genius. You really shouldn’t have.”

All that to say, I really surprised myself with this dish.

Tortilla Espanola is a traditional dish from Spain made with potatoes, onions, and eggs.  Not that they are any comparison, but tortilla espanola is as common to the Spanish as say maybe french fries are to Americans.  I like to describe it as a cross between au gratin potatoes without the cheese and a potato omlette with not enough egg and too much potato.  So pretty much unlike anything you’ve ever tried before.  You are in for a heavenly surprise.

So I took a traditional tortilla espanola recipe and gussied it up like teenager on her first date.  I made it with vitamin rich, sweet potatoes instead of russets, added a Spanish, saffron aioli and sprinkled it with gremolata {I know, it’s Italian, but the two are relatively close to one another, right?}  And, rather than frying the potatoes and onions before adding the eggs, I tossed them lightly in olive oil and just slightly baked them– only because it was easier and less time consuming, health had no part in that decision.

This dish turned out so well I really badly wanted to devour every last decadent crumb.  And if I hadn’t made it for someone else, I just might have. Which wouldn’t have surprised me.

So here’s to Spanish food, to healthy eating and to surprising yourself!

Sweet Potato Tortilla Espanola with Gremolata and Saffron Aioli // Keeping Willow Sweet Potato Tortilla Espanola with Gremolata and Saffron Aioli // Keeping WillowSweet Potato Tortilla Espanola with Gremolata and Saffron Aioli // Keeping WillowSweet Potato Tortilla Espanola with Gremolata and Saffron Aioli // Keeping Willow photo-3Sweet Potato Tortilla Espanola with Gremolata and Saffron Aioli // Keeping WillowSweet Potato Tortilla Espanola with Gremolata and Saffron Aioli // Keeping WillowSweet Potato Tortilla Espanola with Gremolata and Saffron Aioli // Keeping WillowSweet Potato Tortilla Espanola with Gremolata and Saffron Aioli // Keeping WillowSweet Potato Tortilla Espanola with Gremolata and Saffron Aioli // Keeping Willow

Tortilla Espanola with Gremolata and Saffron Aioli
Equipment//
8″ nonstick frying pan or braiser
1-2 sheet pans
mandolin/food processor with slicing attachment/or handy dandy chef knife
rubber spatula

tin foil

Ingredients//
TORTILLA ESPANOLA
3 medium sweet potatoes, peeled
1/2 spanish or yellow onion
6 eggs
2 T milk of choice
1 t kosher or sea salt
1 T olive oil
1/2 T butter, ghee or coconut oil
freshly ground black pepper
GREMOLATA
1/2 cup flat leaf italian parsley
2 lemons
1 clove garlic
SAFFRON AIOLI
1/2 cup mayonnaise
1 pinch saffron threads
1 t warm water
salt and pepper to taste

Method//
1. Preheat the oven to 415°F. With a mandolin, the slicing feature of a food processor or with a knife, slice the sweet potatoes as thinly as possible so that they remain in one round disk. I used a mandolin, which I think works best. Cut your halved onion (along the core) in half again (again, along the core). Slice the onion quarters the same way as you sliced the potatoes. On a foil lined baking sheet (I needed two), toss the potatoes, onions, olive oil and salt and pepper. Bake for 10 minutes.
2. Meanwhile, whisk together your egg and milk mixture, adding a 1/2 teaspoon of salt. Grease a 8″ non-stick frying pan or braiser with the butter/ghee/coconut oil. Take potatoes out of the oven and turn the oven to broil on high, leaving the rack about 8″ below the burner. Layer the potatoes into the pan so that it is relatively even (you don’t have to be super precise here for you perfectionists). Turn on the heat to medium low. Once the pan has warmed up, pour in the egg mixture. Gently and slightly lift the edges of the potatoes with a rubber spatula to allow the egg mixture to get fully absorbed. You want these eggs to cook slowly, so if you notice any browned eggs or if there is a lot of sizzling going on, turn down the heat. Low and slow is the way to go (as my dad always says about roasting the perfect marshmallow). Cover the pan, running your spatula along the edges every few minutes, checking to make sure the heat is not to high.
3. In between checking on the tortilla you can start on your condiments, your gremolata and the saffron aioli. To make the GREMOLATA, finely chop the leaves of your italian parsley. Using a microplane, grate the zest of the two lemons and the garlic clove over your chopped parsley. Run your knife over the mixture a couple times to combine. Presto, you have a perfect Italian condiment that will go on mostly anything from eggs to green beans to osso bucco.
4. The SAFFRON AILOLI is very simple. First, allow the saffron to bloom for 5 minutes in the teaspoon of warm water. Combine the mayonnaise with the saffron and water infusion and season with salt and pepper.
5. Back to the TORTILLA ESPANOLA. When the egg in the middle of the tortilla is a little runny but almost set, place the entire pan under the broiler for 6 minutes or until the top is just turning golden brown and the egg is completely set. Allow the tortilla to cool slightly. You can then gently slide the tortilla out of the pan, cut it into portions and serve with gremolata and aioli. You can eat is hot or at room temperature. Either way, you’ll love it.

Creative Commons License
Keeping Willow by Stacy Feyer-Salo is licensed under a Creative Commons Attribution 4.0 International License.

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3 thoughts on “Sweet Potato Tortilla Espanola with Gremolata and a Saffron Aioli

  1. Andrea Wolfe says:

    This was soooooo delicious – I was literally eating it cold, warm and everything in between. Seriously stuffing my pie-hole with it.

  2. Pingback: Saturday Shopping List | Keeping Willow

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