June 28, 2014Entertaining
Recipe: Tortilla de Papa with Arugula Pesto and Red Pepper Truffle Oil
Recipe and catering courtesy of Urban Palate. Ingredients: 1 large russet potato peeled, sliced on mandoline 1/8" 2 eggs beaten 1 medium Spanish onion julienned ¼ cup olive oil For the arugula pesto: 2 cups arugula ½ cup parmesan 1 clove garlic juice from 1 lemon 1/4 cup extra virgin olive oil *blend all ingredients in a food processor until combined and set aside For the pepper oil: 1 8oz can piquillo pepper 1 tablespoon truffle oil ¼ cup extra virgin olive oil juice from1 lemon salt and pepper * blend all ingredients together in a food processor until combined and set aside Directions: Heat the olive oil to medium-high heat in a 12-inch nonstick skillet. Add the onions and sauté until translucent, about 5 minutes. Add the potato slices, season with salt and cook over medium heat until the potatoes are softened and lightly golden brown around the edges, 15 to 25 minutes, gently shaking the pan from time to time to prevent the potato slices from sticking. While the potatoes are cooking preheat your oven to 350 degrees. When the potatoes are ready, reserve 2 tablespoons of the olive oil from the skillet (now infused with the flavour of those onions and potatoes) and drain the potatoes in a colander or on a paper towel. Place them in the fridge for about 7 minutes until they are somewhat cooled. You DO NOT want to add the potato to the egg while hot - you will end up with scrambled eggs! Beat the eggs with a generous pinch of salt in a large bowl. Add the drained potatoes and onions and stir with a fork to lightly break up the potatoes. Add arugula pesto at this point and stir. Heat 1 to 2 tablespoons of the reserved olive oil in the same skillet until very hot. Pour in the egg and potato mixture and cook on one side, gently shaking the pan occasionally, until the underside is set and very lightly browned, about 3-5 minutes. Place pan in the hot oven for 7 minutes. Check the center, if it is firm remove immediately. Let cool for about 15 minutes and turn it out onto your service plate. Slice and serve! For more great recipes check out the picnic we went on.