Spanish Tortilla with Poached Tomatoes on Ciabatta Bread Recipe by Mangia
Spanish Tortilla with Poached Tomatoes on Ciabatta Bread
We picked up the habit of tortilla in Barcelona, then worked on it in New York. The open-faced omelet, which is what tortilla means in Spain, can be served either at room temperature, as we do at Mangia, or hot, which you can do at home. Just bring the skillet straight from the broiler to the table, with the ciabatta in a basket alongside. And if ciabatta is not available, substitute a large baguette.
Ingredients
- 8 plum tomatoes
- ½ cup of chicken broth
- 1 teaspoon of salt
- 2 tablespoons of unsalted butter
- 3 medium red potatoes
- 3 individual ciabatta loaves
- 1 small red onion
- 1 garlic clove
- 9 extra-large eggs
- ½ cup of minced flat-leaf parsley
- ¼ cup of extra-virgin olive oil 1 tablespoon sweet paprika
- 1 teaspoon of freshly ground black pepper
Instructions
- Wash the tomatoes and coarsely chop them. In a small saucepan, combine the tomatoes, chicken broth, and salt. Cover the pan and bring to a boil. Reduce the heat to low and poach the tomatoes for 10 minutes. Swirl in the butter, cover the pan again, and reserve.
- Peel the potatoes and slice them ¼ inch thick. Drop the slices into a pan of salted boiling water and cook for 10 minutes, or until tender. Be careful not to overcook. Drain and let cool.
- Preheat the oven to 350 degrees Fahrenheit.
- Cut each ciabatta bread crosswise for a total of 6 halves. Then cut each half horizontally to make 12 pieces. Remove as much of the soft crumb inside as possible, leaving 12 crusty boats. Toast the shells of bread on a baking
- sheet for 5 minutes.
- Reset the oven to preheat the broiler.
- Trim, peel, and dice the onion. Trim, peel, and mince the garlic.
- Break the eggs into a bowl and add the minced parsley. Whisk with 2 forks for a couple of minutes, until well combined.
- In a large (12-inch) ovenproof skillet, preferably cast-iron, sauté the onion in the olive oil over low heat, stirring, until translucent. Add the garlic and sauté it, taking care not to let it brown. Add the potatoes and paprika and sauté about 5 minutes. With a spoon, distribute the potatoes to cover the bottom of the pan.
- Spoon the poached tomatoes over the potatoes, covering as much of them as possible. Add the eggs and, with the tip of the spoon, lift up the edges of some potatoes and let the eggs run underneath (try not to disturb the potatoes too much) to cover the bottom of the pan. Cook the eggs gently until bubbles begin to appear on top. Sprinkle with the black pepper.
- Place the skillet under the broiler, about 4 inches from the heat, for about 2 minutes, or until the top of the omelet is evenly browned. Watch closely because it can burn very easily.
- Serve hot or at room temperature, To serve, cut the tortilla into 12 wedges. Lift each one with a spatula and set it on top of a piece of the toasted ciabatta.
