Spanish
Egg Tortilla with Charred Peppers, Goat Cheese, Potatoes & Caramelized
Onions
Yield: 4 appetizer portions
Charred Peppers
- 2
red peppers
- 2
Tablespoons olive oil
Preheat
broiler. Rub pepper with olive oil and place on a baking sheet.
Broil peppers until the skins are charred on all sides. Place
in a paper bag and let steam for 5 minutes. Remove skin and seeds
and cut into julienne.
Caramelized Onions
- 2
Tablespoons butter
- 1
Tablespoon olive oil
- 2
Spanish onions, thinly sliced
- 2
cloves garlic, finely chopped
- Salt
and pepper
Heat
butter and oil in a medium sauté pan over medium heat.
Add onions and cook until soft and caramelized. Add garlic and
cook for 2 minutes. Season with salt and pepper.
Roasted Potatoes
- 4
small new potatoes
- 2
Tablespoons olive oil
- Salt
and freshly ground pepper
Preheat
oven to 375°F. Rub potatoes with olive oil. Place in a small
baking dish and roast until just cooked through. Remove and slice
into 1/4-inch-thick slices.
Tortilla
- Charred
peppers
- Caramelized
onions
- Roasted
potatoes
- 2
Tablespoons olive oil
- 12
eggs, lightly beaten
- 1/4
pound goat cheese, crumbled
- Fresh
parsley, finely chopped
Heat
oil in a large sauté pan. Add the peppers, onions and potatoes
and cook for 1 minute. Add the eggs and season with salt and pepper
to taste.
When the eggs begin to cook around the edges, use a spatula to
gently push eggs from edge of pan into the center. While the mixture
is still loose, add chunks of the goat cheese and parsley. Continue
to pull eggs to center of pan. When firm on bottom, invert onto
a plate and add more oil to pan and place other side into pan.
Cook for 1 minute. Flip onto a serving plate.
Wine suggestion
Another natural for a fino Sherry. There are not many wines I
would recommend with eggs, but here this type of Sherry works.
