Tuesday, December 25, 2012

Spanish frittata with caramelized onions


Seems that I'm back up and running :) I am all moved in to a new house with a new kitchen that has tons of natural light for great food photography! So here is my first recipe from my new location.

I love the simplicity of tortilla espanola. Just eggs and potatoes cooked in olive oil and served in chunks or wedges. When I went to Spain, I loved that you could go to pretty much any restaurant at any time and know that you could get a glass of red wine and a hunk of omelette. This is the version that I make at home. Instead of potatoes, I use caramelized onions. I got the idea from Nacho Rubio's primal blueprint recipe contest entry. His version is still potato-based, but I think it's just as good (maybe even better!) if you leave them out. 

You can eat this for breakfast or a light dinner, but my favorite way to serve it is to cut it into cubes, stick a few with toothpicks, and serve it chilled tapas-style.

SPANISH FRITTATA WITH CARAMELIZED ONIONS
Serves about 2 as a light meal or several as tapas

INGREDIENTS

  • 4-6 eggs (I used 4 large duck eggs, use 5-6 for chicken eggs)
  • 2 small onions, thinly sliced
  • Salt and pepper to taste
  • Olive oil
DIRECTIONS
  1. Heat a bit of olive oil on medium heat. Add the onions and cook, stirring occasionally, until softened and just barely starting to brown. Reduce heat to medium-low and continue cooking until sticky and thoroughly caramelized.
  2. Meanwhile, beat the eggs with a generous amount of salt and pepper. When they are done cooking, add the onions to the beaten egg mixture and combine thoroughly. 
  3. Add some more olive oil to a nonstick or cast iron pan. Pour in the egg mixture, ensuring that the onions are distributed evenly. Cover and cook over medium-low until the bottom is lightly browned. You can use a silicone spatula to check underneath.
  4. If using a cast iron skillet, finish by running it under the broiler. With a nonstick pan, transfer it to a plate, then invert it back onto the skillet to cook the other side.
  5. Serve chilled or at room temperature cut into chunks or wedges.
  6. OPTIONAL: Since the onions are so sweet, I like to get some contrast by sprinkling the top with coarse salt. I used truffle salt since I had some, fleur de sel would be lovely but regular Kosher or sea salt is fine too!

2 comments:

Kelly Stampe Gaez said...

Made this on Saturday morning and it was delicious. Thank you

Christine said...

I have made this twice and I love it! Unfortunately, my family thinks it needs salsa or something. I like it as is!

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