spanish tortilla with a fig, pomegranate and mesclun salad

figs and spanish tortilla

ingredients for tortilla:

Olive oil

3 tablespoons

Russet potato, large, peeled, sliced thin

1 each

Onion, medium, peeled, sliced thin

1 each

Red bell pepper, large, seeded, sliced

1 each

Thyme, fresh, chopped

1 tablespoon

Eggs, large

6 each

Parmesan cheese, grated

½ cup

Parsley, fresh, washed, stemmed, chopped

2 tablespoons

Capers, drained

2 tablespoons

method of prep:

  1. Gather all the ingredients and equipment.
  2. Heat 2 tablespoons of oil in a 12-inch (30-centimeter) skillet over medium heat. Layer half of the potato, onion and pepper slices in the skillet. Season with salt and pepper.
  3. Repeat layering and seasoning. Cover and cook until the potatoes and vegetables are tender, stirring and turning frequently with a spatula, about 20 minutes. Sprinkle with thyme and cool slightly.
  4. Whisk eggs in a large bowl to blend, season and add the potato mixture to the eggs. Wipe the skillet clean. Heat 1 tablespoon of oil in the same skillet over medium-low heat. Pour the egg mixture into the skillet, sprinkle with cheese.

Cover and cook until the eggs are just set, about 10 to 15 minutes. Slide the frittata onto a platter. Sprinkle with the parsley and capers and cut into wedges. Serve.

fig salad:


Pomegranate, medium-size

1 each


1 teaspoon

Lemon juice, fresh

3 ounces

Sherry vinegar

3 ounces

Shallots, peeled and minced

1 ounce

Olive oil

½ cup

Purple figs, trimmed, quartered lengthwise

16 each

Mesclun, rinsed, dried, loosely packed

8 cups

Pine nuts, toasted

½ cup

Coarse salt

To taste

Black pepper, freshly ground

To taste

Cabrales or other blue cheese, crumbled

1 cup

method of prep:

  1. Gather all the ingredients and equipment.
  2. Cut pomegranate into quarters. Remove seeds from 3 of the pieces and place in a bowl. Pick out and discard any membrane.
  3. Working over a sieve, press the juice from the remaining pomegranate quarter into a separate bowl. Add honey, lemon juice, sherry vinegar, and shallots; and slowly whisk in the olive oil. Correct seasoning.
  4. Broil fig quarters cut side up until they look caramelized and lightly charred, about 4 to 5 minutes.
  5. Combine figs, pomegranate seeds, mesclun, and toasted pine nuts, toss with dressing and season with salt and pepper.
  6. Toss in cheese and serve.

This is how I plated this dish and it is absolutely delicious. We hope someone makes it and plates it differently. We would love to see how you would plate it.


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