Tortilla Española (Vegetarian)
Serves 4. Recipe by chef Glen Hogh, Vega Tapas Café in Old Metairie, is from “Fun, Funky & Fabulous: New Orleans’ Casual Restaurant Recipes” by Jyl Benson (Pelican Publishing Co.) Benson writes, “Tortilla Española is an ideal dish for svoring during long visits with friends at the table, and it is particularly wonderful for brunch. It can be made before everyone arrives and served cut in wedges at room temperature. Blanching the potatoes before roasting them ensures a silken texture inside with a crisp outer texture.” She notes that Vega Tapas Café celebrates the area’s Spanish culinary heritage.
1 large Yukon Gold potato, peeled and diced
2 egg whites
1/2 cup grated Manchego cheese
Kosher salt and freshly ground pepper to taste
2 tablespoons extra-virgin Spanish olive oil
1/2 medium onion, finely chopped
1/2 cup diced bell pepper (red or a combination of red and green)
2 small roasted piquillo peppers from a jar, cut into slivers
1. Add potatoes to boiling water and cook until just tender, about 5 minutes. Drain and cool.
2. Preheat oven to 400 F.
3. In large mixing bowl, combine cooled potatoes, eggs, egg whites and 1/4 cup of the cheese. Add salt and pepper and fold gently to combine. Set aside.
4. Heat oil in an oven-safe sauté pan over medium-high heat; add onion and sauté until just fragrant, about 1 minute. Add diced red pepper and sauté until onins are translucent, about 2 minutes more.
5. Reduce heat to medium and pour reserved egg and potato mixture atop sautéed vegetables. Top with strips of piquillo pepper. Cook mixture just until sides begin to bubble and brown slightly, about 4 minutes. Scatter remaining cheese atop. Place pan in oven and bake until golden brown and fully set, 10 to 12 minutes. Cool and cut into 2-inch wedges.