In Spain, a tortilla is a thick, hearty, frittata-like omelette made with potatoes, onions, and plenty of olive oil. Serve the tortilla for an extra touch with garlic mayonnaise or aioli on the side.
This recipe starts on the stove, but ends in the oven, so you’ll need a 10-inch, oven-safe, non-stick skillet.
Be careful not to cut the potatoes thicker than an inch or they may not cook through. Also, don’t forget to pat the roasted red peppers dry before chopping them. Excess moisture from the peppers can make the tortilla’s final texture too watery. Finally, be careful when removing the pan from the oven, as the handle of the skillet is hot, so use a potholder or oven mitt.
8 large eggs
¾ teaspoon smoked paprika
Kosher salt and ground black pepper
4 tablespoons extra virgin olive oil, divided
1 medium yellow onion, chopped
1½ pounds Yukon Gold potatoes, peeled, halved and sliced inch thick
1 cup drained roasted red peppers, patted dry and chopped
Preheat the oven to 350 degrees with a rack on the middle position.
In a large bowl, whisk together the eggs, paprika, and 1½ teaspoons salt and set aside.
In a 10-inch ovenproof, nonstick skillet over medium heat, heat 3 tablespoons oil until shimmering. Stir in onion, potatoes, 2 teaspoons salt, and ½ teaspoon pepper. Cover and cook, stirring occasionally, until a fork inserted into the potatoes has no resistance, 10 to 12 minutes. Stir in the roasted red peppers and cook, stirring, until the peppers are heated through for 1 to 2 minutes. Fold the hot vegetables into the eggs, separating any potato slices that stick together.
Add the remaining 1 tablespoon oil to the same skillet and heat over medium heat until shimmering. Pour in the egg-potato mixture and spread it in an even layer. Place pan in oven and bake until tortilla is set in center, 25 to 30 minutes.
Transfer skillet to a wire rack (handle is hot) and let cool for about 10 minutes. Run a silicone spatula around the edge and under the tortilla to loosen it, then invert a large plate over the skillet. Invert both the skillet and the plate, holding them together, then lift the skillet.
Serve the tortilla warm or at room temperature.
Halibut With Chorizo, Tomatoes And Green Olives
Makes 4 servings
Bold Spanish ingredients give plenty of smoky, salty, woody flavor to mild-tasting, firm yet flaky halibut fillets. Use cod if desired. Either way, look for fillets that are at least 1 inch thick so they stay moist and flavorful and don’t overcook.
Serve with warm, crusty bread.
Four 6-ounce skinless halibut OR cod fillets (see top note)
Kosher salt and ground black pepper
2 tablespoons extra virgin olive oil, plus more to serve
1 cup cherry OR grape tomatoes
½ cup pitted green olives, chopped
2 ounces Spanish chorizo, thinly sliced
2 teaspoons chopped fresh thyme
2 tablespoons sherry vinegar
Chopped fresh flat-leaf parsley, optional, for garnish
Season the fish with salt and pepper. Heat the oil in a large non-stick frying pan over medium heat until shimmering. Add the tomatoes, cover and cook, stirring occasionally, until they begin to split. Stir in the olives, chorizo and thyme and cook until fragrant. Place the fish in the tomato mixture, cover and cook until it flakes easily, about 5 minutes. Place the fillets on a platter. Stir the vinegar into the sauce and season with salt and pepper. Spoon the sauce over the fish and drizzle with additional oil. Sprinkle with the parsley, if using.
Makes 6 servings
This white sangria, our adaptation of Janet Mendel’s Manchegan white wine cooler from Cooking from the Heart of Spain, is light, refreshing, and relatively low in alcohol, making it a great choice for summer sipping. You would expect a base of Spanish wine, but we prefer Portuguese white vinho verde, a cheap young wine with citrus tones and clear acids. If you can’t find vinho verde, a dry pinot gris or uncooked chardonnay would also work. This recipe can easily be doubled to serve a crowd.
Don’t worry, the sangria won’t taste like celery. While it may seem like an odd ingredient here, the celery adds a subtle flavor that keeps the sweetness in check. Do not add the citrus slices until just before serving. If added with the basil and peaches, the lemons and oranges will lose their texture and the pith will make the sangria slightly bitter.
¼ cup white sugar
8 large basil leaves
750 ml bottle of white vinho verde, chilled
2 large celery sticks, cut diagonally into 1-inch pieces
Two 2-inch cinnamon sticks
2 tablespoons lemon juice, plus ½ lemon, thinly sliced
3 tablespoons orange juice, plus ½ orange, thinly sliced
1 peach or nectarine, halved, pitted and sliced
2 cups chilled club soda
Ice cream, to serve
In a large pitcher or punch bowl, whisk together the sugar, basil and wine, lightly bruise the basil until the sugar has dissolved. Stir in the celery, cinnamon, lemon and orange juice, and the sliced peach. Cover and refrigerate for at least 1 hour or up to overnight. Just before serving, stir in the lemon and orange slices and club soda. Serve over ice.
Christopher Kimball is the founder of Milk Street, home to a magazine, school, and radio and television shows. Globe readers get 12 weeks of full digital access, plus two issues of Milk Street print magazine, for just $1. Visit 177milkstreet.com/globe. Send comments to [email protected]