This recipe got rave reviews at a tapas potluck with some neighborhood friends. Spring parsnips add a wonderful sweetness to the otherwise savory dish. I used Maine-made goat cheese in mine and it worked very well. A firmer cheese like Asiago or Piave Vecchio would probably be delicious too. Recipe contributor Jay Villani of Local 188 says "traditionally, Spanish tortilla is made with potato and onion, but when farmer Dan comes in with spring dug parsnips after a long, hard winter, it's hard not to use the super sweet roots! Feel free to use whatever combo of ingredients you have on hand."
A cooking tip: To keep the tortilla from sticking to the pan, be liberal with the olive oil and keep sliding a spatula under the egg layer while it cooks. Periodically shaking the pan may help too (and even if it doesn't, it makes you look like you know what you're doing).
No comments:
Post a Comment