Last month, Freddie and I took a trip upstate and had the pleasure of inviting the lovely Jenny Rosenstrach and her spouse Andy for dinner…
Freddie whipped up some breaded shrimp alongside vegetable linguine, while Jenny supplied the salad, and it was an absolute delight to be in her company again!
Blurry image taken amidst laughter
As you might recall, Jenny penned the Cup of Jo food column for seven years — featuring standout pieces like five ways to utilize corn and tomatoes, a slice-and-bake cookie taste test, and the top piece of advice she’d share with new parents about family dinners — and she has, of course, authored bestselling cookbooks and manages the popular weekly newsletter, Dinner: A Love Story.
This morning, I reached out to her to see if we could share one of her recipes, reminiscing about the past — and, ever gracious, she agreed. Thus, I selected this scrumptious Spanish tortilla — akin to a frittata but made with potatoes — perfect for breakfast, lunch, snacks, or dinner. My stepfather used to prepare this frequently — including the very first time I met him — so it feels quite nostalgic, even though he prepared his entirely on the stove. Additionally, if you’ve made this dish often, please share any thoughts or tips you have!
Tortilla Española
by Jenny Rosenstrach, inspired by the one she enjoyed at Boqueria
1 1/2 cups extra-virgin olive oil
2 pounds large Yukon Gold potatoes, peeled, quartered, and sliced into 1/4-inch pieces
1 onion, quartered and thinly sliced
2 1/2 teaspoons kosher salt
8 large eggs, beaten to blend
Heat the oil in a large oven-safe skillet over medium heat. Add the potatoes, onion, and salt. Use a heat-resistant spatula to coat the potatoes with oil. When the oil begins to bubble, lower the heat to medium-low and cook, stirring often, until the potatoes become tender but not browned, about 20-25 minutes.
Using a slotted spoon, transfer the potatoes and onion to a large heatproof bowl. Add the eggs and gently stir to mix; take care not to break up the potatoes. Strain the oil into a glass measuring cup; clean out the skillet.
In the skillet, heat 3 tablespoons of the reserved oil over medium-high heat. Pour in the egg-potato mixture and cook, gently stirring to maintain the potato integrity, until the eggs begin to set (the eggs will appear scrambled), about 2 minutes. Spread the mixture evenly; reduce heat to medium-low. Preheat the broiler to high.
Cook the tortilla, occasionally shaking the pan to prevent sticking, until the eggs are nearly cooked through, about 12 minutes. Move the skillet to the oven and broil until the top of the tortilla is just set, about 2 minutes.
Remove from oven. Place a large plate over the skillet. Using oven mitts (the skillet and potatoes will be very hot; exercise caution), hold the plate firmly above the skillet and flip, allowing the tortilla to fall onto the plate. Let it cool at room temperature for at least 20 minutes and up to 2 hours before serving. The tortilla is delightful at room temperature or chilled, fresh from the fridge, the following day.
Suggestion: If you wish, serve alongside sliced peak-season tomatoes drizzled with high-quality olive oil and sea salt. A tomato salad in August pairs beautifully with everything. As Julius Roberts wisely notes, “just let them speak for themselves.” On a side note: Julius Roberts is so attractive, his cooking is so appealing, that my husband and I find our DMs on Instagram filled with 90% dogs and 10% Julius Roberts.
What are you cooking these days? And if you miss Jenny as much as I do, you can subscribe to her Dinner: A Love Story newsletter here. xoxo
P.S. More beloved Jenny posts include:
* the fish sandwich I prepare weekly
* chicken parm meatballs
* pasta with broccoli pesto
* the simple green salad that graces my dinner table nine times out of ten
* five meals with rotisserie chicken
* a potato salad trick
* lazy man’s ratatouille
* smashed pea toasts topped with ricotta
* a crisp for every season
* tips for encouraging children to converse at dinner
* comparing Trader Joe’s knock-offs with original brands: which is superior?
* vanilla ice cream taste test
* the memorable restaurant experience that lingers in my thoughts two decades later
* guidelines for being a considerate dinner guest: seven rules
**Spanish Omelette with Tomato Salad: A Timeless Culinary Gem**
The Spanish omelette, or “tortilla española,” represents a fundamental dish in Spanish gastronomy, cherished for its straightforwardness and rich flavors. Pairing it with a zesty tomato salad makes it a delightful meal that can be relished at any hour of the day. This article delves into the origins, preparation, and serving recommendations for this charming duo.
**Origins and History**
The Spanish omelette is a classic dish that traces its roots back to the early 19th century. It is thought to have emerged in Extremadura but rapidly proliferated across Spain due to its ease of preparation and the ready availability of its primary components: eggs, potatoes, and onions. It has become a mainstay in Spanish homes and tapas eateries, renowned for its adaptability and comforting flavor.
**Ingredients and Preparation**
*Spanish Omelette:*
– 4 large eggs
– 2 medium potatoes, peeled and thinly sliced
– 1 onion, thinly sliced
– Salt and pepper to taste
– Olive oil for frying
*Tomato Salad:*
– 4 ripe tomatoes, sliced
– 1 small red onion, thinly sliced
– 1 cucumber, sliced
– Fresh basil leaves
– Olive oil
– Balsamic vinegar
– Salt and pepper to taste
**Preparation Steps**
1. **Spanish Omelette:**
– Warm olive oil in a non-stick frying pan over medium heat.
– Introduce the sliced potatoes and onions, cooking until they soften and take on a slight golden hue. Season with salt and pepper.
– In a bowl, beat the eggs with salt and pepper. Combine the cooked potatoes and onions with the eggs, mixing thoroughly.
– Return the mixture to the frying pan and sauté on low heat until the bottom sets.
– Gently flip the omelette using a plate and cook the opposite side until golden brown.
– Slide the omelette onto a serving platter and allow it to cool slightly before cutting.
2. **Tomato Salad:**
– Arrange the sliced tomatoes, red onion, and cucumber on a serving plate.
– Drizzle with olive oil and balsamic vinegar.
– Season with salt and pepper, then garnish with fresh basil leaves.
**Serving Suggestions**
The Spanish omelette can be enjoyed warm or at room temperature, making it a perfect dish for any occasion. It complements beautifully with the tomato salad, providing a delightful combination of hearty and fresh flavors. For a complete dining experience, consider adding crusty bread and a glass of Spanish wine.
**Nutritional Benefits**
This duo is not only mouthwatering but also nutritious. The omelette delivers protein and healthy fats, while the tomato salad is rich in vitamins, antioxidants, and hydration. Together, they create a wholesome meal that is both fulfilling and nourishing.
**Conclusion**
The Spanish omelette paired with tomato salad exemplifies the magic of simple ingredients coming together to make something extraordinary. Whether enjoyed as a light lunch, a tapas plate, or a main dish, this classic pairing is guaranteed to please your palate and infuse a touch of Spain into your dining experience.
