A traditional tortilla española is delicious, but it takes a bit of work—and some dexterity to flip. This quicker version uses a “crowded sauté” method to cook the potatoes until golden and crispy in a skillet. Don’t be tempted to use less oil—the generous amount is key to the crispy, golden texture of the potatoes and to the “fried” edges of the eggs. Serve this for breakfast, supper, or as a tapas.
- In a medium (10-inch) oven-safe cast-iron or nonstick skillet, heat the olive oil over medium-high heat. When the oil is hot, add the potatoes and 1/2 teaspoon salt. Stir well, cover (with the lid slightly askew), and cook, stirring frequently, until most of the potatoes have taken on some golden browning. (Take care when removing the lid as the steam will sputter.) Listen–the oil should be gently sizzling. If the potatoes are cooking too fast, turn the heat down a bit.
- Uncover, reduce the heat to medium (if you haven’t already), add the shallots and 1/4 tsp. salt, stir, and continue to cook, stirring occasionally, until the shallots are softened and the potatoes are a deep golden brown, about 5 to 7 minutes.
- Heat the broiler on high and arrange a rack 6 to 8 inches from the element.
- In a bowl, whisk the eggs with 1/4 tsp. salt until well combined. Stir the potatoes and shallots, season with pepper, and pour the mixture into the skillet. Quickly and gently, use the spatula to redistribute any potatoes that have clumped together (if necessary). (Some of the potatoes will be poking above the egg.) Let the eggs set completely around the edges, about 2 minutes. Put the skillet on the rack under the broiler and cook until the top is fully set and lightly browned and the edges of the tortilla are puffy, 2 to 3 minutes.
- Remove the skillet from the oven and let sit for 5 minutes. Slide the tortilla out of the pan onto a wooden cutting board and cut into wedges or squares. Serve hot or at room temperature.
Supercharge your morning smoothie with protein-packed tofu and heart-healthy olive oil. You’ll amp up the nutritional profile as well as the flavor.
- Combine all of the ingredients in a blender and blend until smooth. Serve in a chilled glass.
Here, a microwave “roasts” the sweet potato quickly and easily. Then, the soft flesh is puréed with hummus mainstays–chickpeas, tahini, and garlic–for a spread that is at once sweet and savory.
- Pierce the skin side of the sweet potato a handful of times with a fork and then place on a large plate. Microwave on high until the sweet potato is completely tender and soft, about 5 minutes.
- Flip the sweet potato over and let cool to room temperature.
- Scoop the sweet potato flesh into a food processor along with the chickpeas, lemon juice, tahini, garlic, salt, and spices. With the motor running, add the olive oil in a slow, steady stream and then add water, 1 Tbs. at a time, until the mixture is smooth.
- Season the hummus with more salt and Aleppo pepper to taste, drizzle with olive oil, and serve; or refrigerate in an airtight container for up to 5 days.
- Position a rack in the center of the oven and and heat to 400°F.
- In a medium bowl, toss the almonds with the olive oil and ½ tsp. of the salt. Transfer to a large rimmed baking sheet and bake until the almonds become fragrant and lightly browned, about 10 minutes.
- While the almonds are cooking, in a large bowl, mix the remaining salt, sugar, thyme, pimentón, and cumin. Add the roasted almonds and toss well.
- Transfer to a bowl and serve.
Pimentón and cumin give these roasted nuts a pleasant Iberian flair. You can make larger batches of this recipe, roast, cool, and then hold in an airtight container at room temperature for up to 2 weeks.
- Heat a large (8-qt.) heavy-duty Dutch oven over medium heat.
- Add 3 Tbs. oil and a couple of popcorn kernels, cover, and cook until the popcorn pops, about 3 minutes.
- Add the remaining popcorn kernels and cook, occasionally shaking the pot, until most of the kernels pop and the rate of popping almost completely slows, about 3 minutes. Add the rosemary sprigs and toss for 15 seconds off the heat.
- Transfer the popcorn to a large bowl and toss with the remaining 2 Tbs. oil, the Parmigano-Reggiano, and salt. Serve immediately.
Tip: If you have a popcorn popper, have at it, but this stovetop method is quick and easy. For the best flavor, use imported Parmigiano-Reggiano. Add the zest of one lemon if you want to give this snack a twist.
- Position a rack 4 to 6 inches from the broiler and heat the broiler to medium.
- Place the baguette slices on a rimmed baking sheet and, using 3 Tbs. of the oil, lightly coat both sides of each slice using a pastry brush. Rub the bread with the garlic halves, transfer to the oven, and toast until light golden brown on both sides, 11/2 to 2 minutes. Season lightly with salt and set aside.
- Put 1/2 cup of the oil in a 1-quart saucepan and heat on low until the oil begins to shimmer. Add the sliced garlic and fry in batches, if necessary, until light golden brown, 1 to 2 minutes. Remove from the oil with a slotted spoon and transfer to a paper-towel-lined plate. Set aside.
- Combine the beans and their liquid, the remaining 1/4 cup oil, 1/2 tsp. salt, the granulated garlic, and red pepper flakes in another 2-quart saucepan and heat on low heat until warmed through.
- Put the peppers in a small bowl and toss to combine. Top the baguette slices with 1 Tbs. of the bean mixture, pressing lightly into the bread. Garnish with the chopped peppers and a slice of the fried garlic, and serve.
Tip: The creamy richness of the beans turns this light and healthy dish into a richly satisfying treat. Serve as an appetizer or hors d’oeuvre, or portion two to a person with a green salad for lunch.
- Combine the fresh berries in a medium bowl.
- Layer 1/3 cup yogurt into the bottom of each of 4 tall glasses. Alternate layers of fruit and granola with yogurt until glasses are filled to the top.
- Top with more granola and serve right away so the granola stays crunchy.
Tip: Drizzle with Filippo Berio Raspberry Balsamic Glaze on top.
