One of the best things about summer in Connecticut are the farmer’s markets in nearly every town. We are really forced to eat seasonally here in New England because of the winters. Everything that you craved for in February, is just falling off the market tables in June. This weekend, a good friend and I made a road trip over to Lebanon, CT to explore the local farms and meander through the farmer’s market. What an eclectic group of farmers in Lebanon. You can find anything from cow and goat cheese/dairy farms, alpaca and llama fiber farms, berry farms, vegetable farms, and a bakery run right out of a home kitchen, with a storefront on the front porch. This trip reminded me how important it is to support your local farmers…wherever in the country you might be!
After buying the most beautiful organic eggs, different sizes and shapes, and yolks of deep orange, I am immediately inspired to make tortilla de patatas. While living in Spain, I ate my fair share of tortilla both as a self-standing dish and tucked into a bocadillo, or sandwich. I learned through this mass taste testing experiment that I like my tortilla by itself, heavier on the potato side, and lighter on the egg…and topped with crème fraiche. The makings of a perfect tapa.
I couldn’t find any onion at the market, but came up with garlic scapes. They give a subtle aeromatic essence to any dish. Exactly what you want in a tortilla. Cut them up just like you would scallions, and throw them in anywhere you would use garlic or minced onion.
Tortilla de patatas…
2 large Russet potatoes
8-10 eggs (depending on size and how “eggy” you want your tortilla)
4-6 garlic scape stalks
¼ cup extra virgin olive oil
salt and pepper
Peel and cut potatoes into 1/8 inch slices. Mince garlic scapes. Heat olive oil in a large non-stick skillet. Add potatoes and garlic scapes. Cook until tender, but not browned. Mix and flip regularly. Season with salt and pepper to taste. While potatoes are cooking, crack and beat eggs in a large bowl. Add about 1 tsp salt and pepper. Once potatoes are tender, pull off heat and briefly cool. Add to eggs.
Put skillet back onto low heat, add a dash more of olive oil. Pour egg mixture into the skillet, and make a nice even layer with the potatoes. Cover and cook for about 10-12 minutes, until bottom and sides are set but not browned. Run a spatula continuously around the edges and shake the skillet regularly to prevent sticking. The top will still be wet. While egg mixture is setting, preheat broiler. Once set, place entire skillet under the broiler for about 1-3 minutes. Test center with a toothpick, remove when it comes out dry. You can go super traditional, and do the plate-flip-trick to cook the top side of the tortilla, but I find this broiler method much easier, and the dish tastes and looks just as good. Plus, I like the rustic look of the potatoes being exposed.
Now, I’m going to go eat the rest of the tortilla, and quietly miss my apartment in Spain…and wish I could finish this dish off with churros y chocolate!
Cook together, toast to each other, and enjoy!