Dinner of the Week: Tortilla espanola & beet salad

Both of these recipes were in May’s Sunset magazine and are delicious.  I’ve made and eaten tortilla espanola a lot before but this recipe below is my favorite.  It’s a plain dish but works for any meal — maybe that’s what it’s the national dish of Spain!  It’s also not a tortilla like you get at a Mexican restaurant.  This is kind of like a potato/egg/onion quiche.

The beet salad was mind-blowing.  I am a new convert to beets but had never roasted my own.  So easy!  Definitely doing this again.  I improvised a little (didn’t have queso fresco, didn’t have arugula) and it was delish.  Enjoy!

Tortilla Espanola

  • 4 large Yukon Gold potatoes (about 2 1/2 lbs.), peeled and cut into 1/2-in. cubes
  • 1 medium yellow onion, chopped
  • 1 teaspoon truffle salt or sea salt
  • 2 cups extra-virgin olive oil
  • 6 large eggs, beaten to blend
  • 2 tablespoons chopped flat-leaf parsley

1. Combine potatoes, onion, and salt in a bowl. Set aside.
2. Heat oil in a large frying pan over high heat until very hot but not smoking. Spoon potato mixture into oil, spreading evenly. Cook until at least half the potatoes are browned, using a slotted metal spoon to turn potatoes occasionally, 20 minutes.
3. Set a strainer over a bowl and pour in potatoes; let drain. Reserve 1 tbsp. oil.
4. Fold eggs into potato mixture in a large bowl. Stir in parsley.
5. Heat reserved 1 tbsp. oil in a 10-in. nonstick frying pan over medium heat. Pour egg mixture into pan; spread evenly. Cook, lifting edges to check color. When eggs are medium brown, remove from heat. Set a large plate upside down over pan. Invert tortilla onto plate, then slide back into pan. Cook over medium heat until bottom is browned, about 4 minutes.
6. Transfer to a plate; cut into wedges.


Roasted Beet Salad with Oranges & Queso Fresco (from here)

4 beets (2 1/2 in. wide, with root ends and stem ends intact), preferably different colors

5 tablespoons extra-virgin olive oil, divided

Coarse kosher salt

4 medium oranges

2 limes

2 tablespoons finely chopped shallots

2 tablespoons red wine vinegar

Freshly ground black pepper

6 cups arugula (used spinach instead of arugula since I had it on hand; tasted just fine)

1/2 cup fresh cilantro leaves (didn’t use)

4 to 6 oz. queso fresco, crumbled (I used feta cause I had it on hand) 
1. Preheat oven to 375°. Scrub beets, pat dry, rub with 1 tbsp. olive oil, and sprinkle generously with salt. Put beets on a foil-covered baking sheet and bake until tender when pierced, about 1 hour. Refrigerate uncovered until cool enough to handle, about 30 minutes. Cut off roots and stems, then rub beets with paper towels to remove skin; discard skin.
2. Cut beets in half lengthwise, then slice into half-moons about 1/4 in. thick; set aside. Cut ends off oranges, then cut away peel and outer membrane in wide strips, following the curve of the fruit with knife. Discard peel. Working over a bowl to catch juices, cut oranges between inner membranes and fruit to release segments into bowl; squeeze juice from membranes into bowl and discard membrane.
3. Finely zest limes into another bowl. Juice limes and add juice to zest. Add shallots, vinegar, and juice from oranges. Whisking constantly, slowly drizzle remaining 4 tbsp. olive oil into bowl. Add beets, toss to coat, and season to taste with salt and pepper. Cover bowls airtight and let stand at room temperature at least 15 minutes and up to 3 hours.
4. Arrange arugula on a platter. Sprinkle with cilantro leaves. Pour beets and dressing over arugula and scatter with orange segments and cheese.


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