When Freddie and I went upstate final month, we invited the fantastic Jenny Rosenstrach and her husband Andy over for dinner…
Freddie made breaded shrimp and vegetable linguine, and Jenny introduced the salad, and it was such a pleasure to be round her once more!
Blurry picture, taken whereas laughing
As it’s possible you’ll bear in mind, Jenny wrote the Cup of Jo food column for seven years — with absolute bangers like five things to do with corn and tomatoes, a slice-and-bake cookie taste test, and the #1 thing she’d tell new parents about family dinner — and he or she, in fact, has written bestselling cookbooks and runs the popular weekly newsletter, Dinner: A Love Story.
This morning, I referred to as her to ask if we might publish a recipe of hers, for outdated instances’ sake — and, all the time beneficiant, she stated in fact. So, I selected this scrumptious Spanish tortilla — much like a frittata, however with potatoes — that you may have for breakfast, lunch, snacks, or dinner. My stepfather used to make this on a regular basis — together with the very first time I met him — so it feels very homey to me, though he made his solely on the range. Additionally, if you happen to’ve made these quite a bit, please weigh in with any ideas or suggestions!
Tortilla Española
by Jenny Rosenstrach, impressed by the one she had at Boqueria
1 1/2 cups extra-virgin olive oil
2 kilos massive Yukon Gold potatoes, peeled, quartered, reduce into 1/4-inch slices
1 onion, quartered, thinly sliced
2 1/2 teaspoons kosher salt
8 massive eggs, crushed to mix
Warmth oil in a big ovenproof skillet over medium warmth. Add potatoes, onion, and salt. Use a heatproof spatula to coat potatoes with oil. When oil begins to bubble, cut back warmth to medium-low and prepare dinner, turning often, till potatoes are tender however not browned, 20-25 minutes.
Utilizing a slotted spoon, switch potatoes and onion to a big heatproof bowl. Add eggs and stir gently to mix; don’t break up potatoes. Pressure oil right into a glass measuring cup; wipe out skillet.
Warmth 3 tablespoons reserved oil from measuring cup in skillet over medium-high warmth. Add egg-potato combination and prepare dinner, stirring continually however gently to maintain potatoes intact, till eggs start to set (eggs will look scrambled), about 2 minutes. Unfold combination in a fair layer; cut back warmth to medium-low. Preheat broiler to excessive.
Cook dinner tortilla, shaking pan often to forestall it from sticking, till eggs are practically cooked via, about 12 minutes. Switch skillet to oven and broil till prime of tortilla is simply cooked, about 2 minutes.
Take away from oven. Invert a big plate over skillet. Utilizing oven mitts (skillet and potatoes will probably be extremely popular; use warning), maintain plate firmly over skillet and flip, releasing tortilla onto plate. Let sit at room temperature for at the least 20 minutes and as much as 2 hours earlier than serving. Tortilla is scrumptious at room temperature or chilled, proper out of the fridge, the following day.
Suggestion: Serve, if you happen to’d like, with sliced peak-season tomatoes with actually good olive oil and sea salt. A tomato salad in August goes to enrich something. As Julius Roberts says, “simply allow them to do the speaking.” Aspect observe: Julius Roberts is so scorching, the best way he cooks is so scorching, my husband and my DMs on Instagram are 90% canines and 10% Julius Roberts.
What are you cooking as of late? And if you happen to miss Jenny as a lot as I do, you possibly can join her Dinner: A Love Story newsletter here. xoxo
P.S. Extra Jenny posts that we cherished:
* the fish sandwich I make once a week
* chicken parm meatballs
* pasta with broccoli pesto
* the simple green salad on my dinner desk 9 instances out of ten
* five rotisserie chicken dinners
* a potato salad trick
* lazy man’s ratatouille
* smashed pea toasts with ricotta
* a crisp for all seasons
* how to get your kids to talk at dinner
* Trader Joe’s knock-offs vs. original brands: which is healthier?
* vanilla ice cream taste test
* the restaurant surprise I’m nonetheless enthusiastic about 20 years later
* how to be a good dinner guest: seven rules
