Vegetable Tortilla
Food and Wine Magazine, Sept 2017, p. 118
4.5 stars
This dish took me back to Spain where we ate a lot of "tortillas." For those that live in Texas and the Southwest, tortilla here is not the flour or corn type that we get at the typical Mexican or Tex-Mex restaurant -- this is a Spanish tortilla that is like a frittata. I gave this 4.5 stars and not 5 because this is a dish where I have to be in the mood to eat it because of the saffron flavor.
Ingredients: eggs, Yukon Gold potato, small onion, zucchini, red bell pepper, baby spinach, saffron, boiling water, EVOO, mayonnaise, garlic, Kosher salt, pepper
Tips:
- Even if you don't like mayonnaise, make the aioli-like sauce. It complements the tortilla perfectly and makes the dish (but go light on the garlic); without it, the tortilla is missing something.
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