Cooking with What You Have on Hand with Julie Powell
Tuesday, June 30, 2009
Julie's adapted recipe for Spanish Tortilla with Peppers and Chipotle Mayo
1 Anaheim chile
3 tablespoons olive oil + 2 tablespoons olive oil for later
1/2 cup mayonnaise
1 jarred chipotle chile
Salt and freshly ground pepper
Peel potatoes and slice as thinly as possible.
Slice onions into thin half rounds.
Saute onions and potatoes until softened but not brown.
Lightly beat eggs, adding a dash of water or broth, and salt & pepper to taste. Toss potato mixture with eggs and let sit 20 minutes.
Meanwhile, char pepper over gas flame or under broiler. Let sit in a covered bowl for 5 minutes, then scrape off charred skin. Split open, take out the seeds, and dice the chile. Toss in with the egg potato mixture.
Heat remaining 2 tablespoons in skillet over medium high heat. Pour mixture into skillet, cook without stirring until top is still quite wet but set, running spatula beneath to keep from sticking. Place a plate atop the skillet and flip tortilla onto it, then slip it back on the skillet to brown the other side, just a couple of minutes. Slide onto plate.
To make chipotle pepper, simply chop up pepper and mix into mayonnaise. Dollop atop tortilla and serve.