BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

POTATO EGG TORTE ESPANOLA

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Torte Española as we served in our Aug 2013 Dinner Show, well at least for part of the month. We replace it because it took us too long to make during our third course and put everyone here past 9:30. We do love the recipe and would stand behind it for serving as a companion to steak or by itself any time!

 

Ingredients:

  • 6 eggs, whole

  • 3 tablespoons water
  • 2 russet potatoes, sliced, and blanched to set (see note)
  • 2 teaspoons flavors of spain
  • 1 yellow onion, chopped OPTIONAL
  • 1-3 tablespoon butter (or EVOO)
  • Salt, pepper and coriander to season to taste
  • chives for finish

Method:

Wash and slice potatoes with skin on into 1/8″ to  1/4″  round slices. Bring pot of salty water to boil (use ratio of 3 Tablespoons salt to 1 gallon of water).  Drop potatoes into water and boil for 8-10 minutes until cooked but still firm. Drain. Cool. Meantime, blend eggs and water; scramble to break the albumen; set aside.
In non stick pan over medium heat, melt butter, add potatoes (and onion if using). When slightly brown and heated through, season with spice blend, salt, pepper coriander; add eggs and cook till eggs are almost set, about 5 minutes, as you lift and allow runny egg to run to the bottom of the pan until all that remains is firm.  Finish by setting pan into
400°F. oven for 5 minutes or until slightly souffleed and brown.

Remove from oven and flip out onto plate; cut into serving wedges; garnish with snipped chives. Serve immediately.

Chef’s note: when serving alone or as a tapas plate, we might include some grated manchego cheese on top before putting it into the oven. Diced tomato and/or warm olives make a nice garnish as well.






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