Tony writes: Thursday may be the main event, but it’s the meals around Thanksgiving which can cause issues. Yes, Thanksgiving dinner is a lot, but at least it contains a basic formula. The days before and after the holiday? Not so much. Out-of-town types pass in and out of the kitchen, looking for something, anything, to eat. Tortilla espanola is my all-terrain answer. Like a frittata with potato, tortilla is a perfect centerpiece for a holiday brunch and a viable all-day, every-day snack. Do as the Spanish do and make a tortilla in the morning and then let folks graze on it throughout the day.
– Building on a Spanish “tortilla”: The hardy composition of a Spanish tortilla is more frittata than omelet. Like a frittata, you’re best off starting a tortilla on the stovetop and then finishing it in the oven; alternatively, you can do a stovetop flip with the aid of a plate and a little verve. Most tortilla espanolas consist of little more than eggs, potatoes, and onions. Because it’s the holidays, jazz things up by mixing in some greens (wilted kale), sun-dried tomatoes, and an aged cheese (I used manchego, but sharp cheddar would do). And add crumbled chorizo for a bit of meatiness.
– Roast (not fry) the potatoes: The dirty, little secret behind traditional Spanish tortillas is that their potatoes are so moist and rich because they’re goosed with oil; Spanish cooks shallow-fry thin slices of potatoes every gently so they soften (and take on a lot of oil). I suggest skipping this frying step and instead roasting the potatoes and onions. It’s easier, less smelly, and achieves similar (but far healthier) results.
1. Roast the potatoes and onions: Heat the oven to 425F. Scatter 1 Russet potato (peeled and thinly sliced) and 1 Spanish onion (thinly sliced) on separate sides of a large baking sheet lined with aluminum foil. Sprinkle with 2 Tbs. olive oil, 2 Tbs. chopped fresh oregano (or 2 tsp. chopped fresh thyme), and 1 tsp. kosher salt; lightly toss. Sprinkle the potato only with 1/2 tsp. pimenton de la Vera. Roast the potato and onion until they brown lightly and soften, about 15 min. Remove from the oven and let cool for 5 min.
2. Prep the eggs and cook on the stovetop: In a medium bowl, beat 8 large eggs with 1 tsp. kosher salt and 1 tsp. black pepper. Heat 2 Tbs. olive oil in a large non-stick (ovenproof) skillet over medium heat until it’s shimmering hot. Add 2 cups kale (thinly sliced) and the roasted onions and cook, tossing, until the kale wilts, about 2 minutes. Fold in the potatoes and 6 sun-dried tomatoes (thinly sliced) and then pour in the eggs. Add 1 1/2 cups coarsely grated Manchego (or sharp cheddar) and cook, gently stirring with a silicone spatula, until the eggs start to firm up, 2 to 3 min.
3. Bake: Transfer the skillet to the 425F oven and bake until the eggs brown and set, about 10 min. Let the tortilla cool for 5 min (make sure to use a dishtowel to grab the handle of the pan from the oven). Then slide the tortilla out onto a cutting board (or flip over onto a plate), cut into wedges, and serve.