Farmers Market Tortilla Española: Seasonal Chef Recipe

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Hon tsai tai is an Asian leafy plant that has dark green leaves with purple veins, and stems that are rich deep purple color with tiny yellow flowers. Hon tsai tai has a flavor very similar to broccoli raab, but a bit milder. Look for it the next time you are at the farmers market. Click this link: to read more about the inspiration for this dish by our Seasonal Chef.

Farmers Market Tortilla Española

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4-6 Servings

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • ½ red onion, cut in half and sliced thin
  • 1 garlic clove, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound sweet potato peeled and 1/8 inch thick
  • 1 bunch of hon tsai tai, see note
  • 8 large eggs, beaten and seasoned with a pinch of salt and pepper
  • Fresh ricotta, optional

Instructions

  1. Preheat the broiler to the low setting. Heat the olive oil in an 8” cast-iron pan over medium heat. Add the onion and garlic along with a ¼ teaspoon of salt and pepper and saute for about 1 minute. Add the potato and a pinch more of salt and pepper and cook over moderate heat, tossing frequently. Cook until the sweet potatoes and onion are tender, about 5-8 minutes.
  2. While the sweet potatoes cook separate the purple stems from the hon tsai tai leaves. Roughly chop the leaves and set aside. Cut the flowers off and chop the stems about ¼ inch. Set the stems and flowers in a separate pile.
  3. Place the softened sweet potatoes in a bowl and in the same pan wilt the hon tsai tai in two batches. Once the second batch is wilted place half of the potatoes back in the pan, over with the cooked leaves and then top with the remaining potatoes. Move it around a bit to even up the layers.
  4. Drizzle the beaten eggs into the pan and top with the chopped stems and flowers. Give it a little shake to ensure the eggs settle throughout.
  5. Place the pan in the oven and broil for 10 minutes. Check after 5 minutes to make sure it’s not burning. It’s finished when the tortilla is firm to the touch and the top is golden brown. Remove and let it cool for 5 minutes. Cut into wedges and serve warm or at room temperature. Top with a dollop of fresh ricotta, if desired.

Notes

Broccoli raab or spring raab can be substituted. Prepare it the same way, placing the flowers or small florets on the top before broiling.

http://food.lohudblogs.com/2014/09/10/farmers-market-tortilla-espanola-seasonal-chef-recipe/

 

Farmers Market Tortilla Española
Serves 4-6

3 tablespoons extra-virgin olive oil
½ red onion, cut in half and sliced thin
1 garlic clove, minced
Kosher salt
Freshly ground black pepper
1 pound sweet potato peeled and 1/8 inch thick
1 bunch of hon tsai tai, see note
8 large eggs, beaten and seasoned with a pinch of salt and pepper
Fresh ricotta, optional

1. Preheat the broiler to the low setting. Heat the olive oil in an 8” cast-iron pan over medium heat. Add the onion and garlic along with a ¼ teaspoon of salt and pepper and saute for about 1 minute. Add the potato and a pinch more of salt and pepper and cook over moderate heat, tossing frequently. Cook until the sweet potatoes and onion are tender, about 5-8 minutes.
2. While the sweet potatoes cook separate the purple stems from the hon tsai tai leaves. Roughly chop the leaves and set aside. Cut the flowers off and chop the stems about ¼ inch. Set the stems and flowers in a separate pile.
3. Place the softened sweet potatoes in a bowl and in the same pan wilt the hon tsai tai in two batches. Once the second batch is wilted place half of the potatoes back in the pan, over with the cooked leaves and then top with the remaining potatoes. Move it around a bit to even up the layers.
4. Drizzle the beaten eggs into the pan and top with the chopped stems and flowers. Give it a little shake to ensure the eggs settle throughout.
5. Place the pan in the oven and broil for 10 minutes. Check after 5 minutes to make sure it’s not burning. It’s finished when the tortilla is firm to the touch and the top is golden brown. Remove and let it cool for 5 minutes. Cut into wedges and serve warm or at room temperature. Top with a dollop of fresh ricotta, if desired.

Note: Broccoli raab or spring raab can be substituted. Prepare it the same way, placing the flowers or small florets on the top before broiling.

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About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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