I love how crunchy the outer shell became. This recipe is such a creative and brilliant take on Tortilla Española which I ate many times in Spain. My family will be enjoying “Tot-illa Españolish” on many future Sundays!! I love this! Having lived with tortilla-flip anxiety ever since I lived in Spain 25 years ago, I used a cast-iron pan and finished in a hot oven, no flip necessary. This recipe produced way more than 6-8 servings so next time I'll third or half it to make it more manageable. In step 5 would suggest getting the pan and oil pretty hot so the egg tot mixture pulls away from the pan in step 6. Tastes great but didn't work out practically for me. To serve, add radicchio, arugula, cheese, and nuts to reserved dressing and toss to combine season with salt and plenty of pepper. Transfer back to plate let cool if desired. Slide egg back into skillet, top side down, and cook until center is just set, about 5 minutes. Wearing oven mitts, place a large plate upside down over skillet and swiftly flip over to turn egg out onto plate. Reduce heat to low cook, undisturbed, watching edges to make sure egg isn’t getting too brown, until golden underneath and top is only a little runny, 20–25 minutes. Pour egg mixture into pan and flatten surface with a heatproof rubber spatula to make sure tater tots are mostly submerged. Step 5įold onion into egg mixture (try to keep tater tots intact, but it’s okay if some break up). Fold in tater tots and let sit 10 minutes. Meanwhile, whisk eggs in a large bowl with remaining 1 tsp. Add onion and cook, stirring occasionally and reducing heat if needed, until very soft but without taking on any color, 10–12 minutes. Toast almonds in a dry 10" nonstick skillet (at least 2" deep) over medium-high heat, tossing occasionally, until golden brown, 6–8 minutes. Morton kosher salt in a large bowl to combine season dressing with pepper. Whisk shallot, orange juice, vinegar, 3 Tbsp. If you’re surprised by (and skeptical of!) the amount of tots in this recipe, don’t worry, a lot of them break down to form a creamy union with the gently set egg. The finished product is full of texture and somehow still brimming with a tot aroma that’s undeniably familiar, even if you’ve never tasted one. A Spanish tortilla is traditionally made with oil-poached potatoes, but using their processed counterparts is not new, notes Hetty: “Many years ago a chef friend shared that she used leftover french fries, and chef Ferran Adrià famously makes his with potato chips.” It turns out that tater tots, with their crispy exteriors and creamy middles, are perfect stand-ins. This year she decided to turn the tots into an egg bake, which is directly inspired by, and strikingly reminiscent of, tortilla española. And that menu always, always includes tater tots. “To suit our mainly vegetarian household, we decided that the Thanksgiving sides would become our mains,” says author and publisher Hetty McKinnon.
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