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Country Style Cottage Cheese Tortilla Espanola

servings: 6-8
Country Style Cottage Cheese Tortilla Espanola

prep time

25

total time

45

ingredients

8

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Country Style Cottage Cheese Tortilla Espanola

servings: 6-8
INGREDIENTS:
ingredients

Ingredients:

  • 4 tablespoons extra-virgin olive oil
  • 2 medium (about ½ - ¾ pound total) Yukon Gold potatoes, cut into thin (1/4-inch) rounds
  • Kosher salt
  • 2 medium yellow onions, halved and thinly sliced
  • 6 large eggs, lightly beaten
  • 1 cup Hood® Country Style Cottage Cheese
  • 1/2 small bag (1 ounce) potato chips
  • 1 small bunch chives, cut into 1-inch pieces, about 1/3 cup total

 

DIRECTIONS:
directions
  1. Preheat oven to 375F.
  2. Cook the potatoes and onions: Heat a 9-inch nonstick skillet and add the olive oil. Heat over medium heat until it begins to smoke lightly. Remove the pan from the heat and layer the potatoes in an even layer in the bottom of the pan. It’s ok if they overlap slightly or you have small second layer. Season with salt. Layer the onions on top of the potatoes. Return the pan to medium heat, add 1/4 cup cool water to the pan and cook, watching carefully. The water will cook down and the bottoms of the potatoes will start to brown and soften, 5-8 minutes.
  3. Flip the potatoes: With a metal spatula, turn the potatoes and onions on their second side, add another ¼ cup water and allow for the water to cook down and for the potatoes to brown and soften more, 5-8 minutes. The potatoes should feel tender when pierced with the tip of a small knife.
  4. Cook the eggs: Stir 1 tablespoon of cool water into the eggs and pour half of them to the pan with the potatoes. Add a pinch of salt. Place the pan in the center of the oven and let cook for 5 minutes. Remove the pan and layer the cottage cheese in the center of the eggs, leaving about 1 inch around the edge without cottage cheese. Imagine it as the filling. Pour the remaining egg mix gently over it and on the sides. Place in the oven and bake until the eggs are fairly firm and lightly browned, 5-6 minutes.
  5. Finish:  Remove the pan from the oven and let it rest for 10 minutes. Unmold the eggs onto a large serving platter, sprinkle with salt. Cut into wedges but do not separate them. Top with the potato chips and chives.

Recipe by Chef Alex Guarnaschelli

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