Spanish Tortilla With Tuna Recipe 475

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and chop peppers. Set aside.
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions; sauté until golden, about 10 minutes. Add tomatoes and next 4 ingredients. Reduce heat to medium-low; cover and simmer 25 minutes to blend flavors. Stir in roasted peppers. Increase heat and boil uncovered until juices evaporate, stirring often, about 5 minutes. Discard bay leaf and thyme sprigs.
• Preheat oven to 400°F. Whisk eggs, salt and pepper in bowl to blend. Heat 1 tablespoon oil in large deep nonstick ovenproof skillet over medium-low heat. Add half of eggs; cook without stirring until edges begin to set, about 1 minute. Spread pepper mixture over. Sprinkle tuna over; spoon tapenade over. Pour remaining eggs over. Place in oven and bake until eggs are set, about 12 minutes.
• Run rubber spatula around sides of tortilla to loosen. Slide out onto platter. Serve warm or at room temperature.

Steps:

• Boil the potatoes until soft and allow them to cool. Sauté the chopped onion and olive oil and allow to cool. (You may also sauté carrots or other vegetables or peppers to enrich the recipe.) In a bowl, whisk the eggs with salt and black pepper. Add the tuna, cooled potatoes, and onion, and mix gently. Coat a large pan with olive oil and add to low heat on the stove. Turn heat down to medium-high and add the egg, potato, tuna mixture. Continue to cook over low heat until underside is golden and top begins to set. Use a spatula to loosen the bottom and spoon onto a plate. Turn the pan over on the plate and flip over to finish cooking the top side (like you would a frittata or omelet). Plate and cut into wedges. Serve warm or cold. OPTIONAL: Serve with a bit of mayonnaise, ketchup, or aioli.

Steps:

• Preheat oven to 350 degrees F.
• Heat the olive oil in a 10-inch skillet over medium-high heat for 1 minute. Reduce the heat to medium and add the potato slices a few at a time so they don't stick together. Add the onions and cook, stirring occasionally, until the potatoes are tender and the onions are golden but not brown, about 10 minutes. Place a strainer over a bowl in your sink and transfer the potatoes and onions to drain; reserve the oil.
• Whisk the eggs, milk, salt and pepper together in a large bowl. Drain excess oil off of the potato mixture. Add the potatoes and onions to the egg mixture and combine until they are completely mixed in. Set the bowl aside for about 15 minutes to let the potatoes release some of their starches into the eggs.
• Heat 3 tablespoons of the reserved olive oil in a medium nonstick skillet over medium-high for 1 minute. Add the egg-potato mixture, rotating the skillet in a circular motion to distribute it evenly. Lower the heat to medium-low and shake the pan a few times to prevent sticking (by shaking the pan, you ensure that the eggs and potatoes release from the pan bottom). Cook the tortilla for about 5 minutes or until the potatoes on the bottom start to turn golden brown. Place the skillet in the oven and cook for 6 to 8 minutes, or until almost set. Remove from the oven and place a large flat plate on top of the skillet and invert the skillet. The tortilla should come right out. Add a tablespoon of the reserved olive oil to the skillet and slide the tortilla back in to cook the other side until it is golden-brown, about 5 minutes.
• Turn the heat off and set the skillet aside until the tortilla cools to room temperature. Transfer the tortilla to a plate sprinkle with parsley and serve at room temperature cut into triangles or squares.
• *Cook's Note: The Yukon potatoes should be sliced using a mandolin.

Steps:

• Peel potatoes and halve them lengthwise. Thinly slice them crosswise. Pat potatoes dry with a dish towel or paper towels. Toss potatoes with onion, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
• Place a large skillet over medium heat and warm through. Add oil, then add potatoes and onion. (You need enough oil to almost cover the potatoes, so adjust amount according to your pan size.) Cook until potatoes are just tender enough to cut with a fork, 10 to 15 minutes, adjusting heat so vegetables do not burn or take on too much color. Using a slotted spoon, transfer potatoes and onions to a colander set over a bowl and let cool. Reserve 3 1/2 tablespoons oil from the skillet to use for finishing the recipe. (You can reuse the rest of the remaining oil, too; store it in the refrigerator.)
• Heat oven to 375 degrees. Heat 2 tablespoons of the reserved oil in an oven-safe 8- to 9-inch nonstick skillet over medium-low heat. In a large bowl, whisk eggs and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir potato mixture into eggs. Pour mixture into pan and use a spatula to flatten out surface. Cook, using spatula to occasionally loosen eggs from edges of pan, until top is almost set, with just a small amount of liquid remaining, about 5 minutes. Transfer to oven and cook until top is just set, 5 to 7 minutes longer. Slide tortilla onto a plate.
• In a large bowl, toss together tomato, pepper, scallion, garlic and remaining 1 1/2 tablespoons oil. Season with salt and pepper. Top tortilla with salad and serve warm or at room temperature.