When Freddie and I went to the north of the state last month, we invited the wonderful Jenny Rosstrach and her husband Andy for dinner …
Freddie made a linguin of shrimp and empanized vegetables, and Jenny brought the salad, and it was a joy to be close to it again!
Blurred photo, taken while laughing
As you will remember, Jenny wrote the Cup of Jo Food column for seven years, with an absolute blow like five things to do with corn and tomatoes, a test flavor test and bake, and the #1 thing that would tell the new parents about family dinner, and she, of course, has written best -selling cooking books and directs the popular weekly newsletter, a dinner: a dinner: a love story.
This morning, I called her to ask if we could publish a recipe of his, for the sake of the old days, and, always generous, he said, of course. Then, I chose this delicious Spanish tortilla, similar to a frittata, but with potatoes, that you can have breakfast, lunch, snacks or dinner. My stepfather used to do this all the time, including the first time I met him, so it seems very homely, although he did it completely in the stove. In addition, if you have done them a lot, despite any thought or advice!
Spanish omelette
By Jenny Rosonstrach, inspired by what she had in Boqueria
1 1/2 cups of extra virgin olive oil
2 pounds of large yukón gold potatoes, peeled, careless, cut into 1/4 inch slices
1 onion, quartered, fine slices
2 teaspoons of Kosher salt
8 big eggs, beaten to mix
Hot the oil in a large baking proof pan over medium heat. Add potatoes, onion and salt. Use a heat resistant spatula to cover oil potatoes. When the oil begins to bubble, reduce the fire half-low and cook, turning frequently, until the potatoes are tender but not golden, 20-25 minutes.
Using a grooved spoon, transfer the potatoes and onion to a large heat -proof bowl. Add eggs and stir gently to combine; Do not break the potatoes. Strain oil in a glass measurement cup; Clean the pan.
Hot 3 tablespoons of reserved oil from the cup of measure in pan over medium-high heat. Add the egg potato mixture and cook, stirring constantly but gently to keep the potatoes intact, until the eggs begin to be placed (the eggs will be revolted), approximately 2 minutes. Extend the mixture in a uniform layer; Reduce the medium-low fire. Preheats to the roasts at high.
Cook the tortilla, shaking the pan occasionally to prevent it from sticking, until the eggs are almost cooked, approximately 12 minutes. Transfer the baked pan and handle until the top of omelette is cooked, approximately 2 minutes.
Remove from the oven. Invest a large dish on the pan. Use oven gloves (pan and potatoes will be very hot; use caution), keep your plate firmly on the pan and turn, releasing the tortilla on the plate. Let stand at room temperature for at least 20 minutes and up to 2 hours before serving. The tortilla is delicious at room temperature or refrigerated, just outside the refrigerator, the next day.
Suggestion: Serve, if you wish, with tomatoes in the maximum sliced season with very good olive oil and sea salt. A tomato salad in August will complement anything. As Julius Roberts says: “Just let them speak.” Margin note: Julius Roberts is so hot, the way cooking is so hot, my husband and my DM on Instagram are 90% dogs and 10% Julius Roberts.
What are you cooking these days? And if you miss Jenny as much as me, you can register at your dinner: a Love Story newsletter here. Xoxo
PD more Jenny publications that we loved:
* The fish sandwich I do once a week
* Parm chicken meatballs
* Paste with broccoli pest
* The simple green salad at my dinner table nine out of ten
* Five roasted chicken dinners
* A potato salad trick
* Ratatouille of the slow man
* Broken peas toast with ricotta
* A crispy for all stations
* How to make your children talk at dinner
* The imitations of Trader Joe versus the original brands: Which is better?
* Vanilla ice cream taste test
* The surprise of the restaurant I am still thinking in two decades later
* How to be a good dinner guest: seven rules
