Monday Night Martha: Baked Tortilla Espanola and Stuffed Piquillo Peppers
Ah, Monday. The day when you wake up to the beginning of a brand new work week and realize you didn't do the laundry or make it to the grocery store. We doubt that this has ever actually happened to Martha. But if it did she might opt to make Baked Tortilla Espanola for dinner.
It features ingredients that many of us are likely to already have on hand such as olive oil, baking potatoes, red onion, garlic, salt, pepper and eggs. And this means little shopping required.
Don't let the recipe's fancy name fool you -- it is basically a potato and onion frittata. You heat a 1/2 cup of olive oil in a skillet over medium heat, and add four strands of saffron if you have them in your cupboard. Next, you take 2 large baking potatoes peeled and thinly sliced, along with one red onion thinly sliced, and five garlic cloves finely chopped. This all gets added into the skillet and is then gently pressed into an even layer. Later an egg mixture is added to the potato mixture and the skillet is placed in a 400-degree oven for five minutes until set. Easy peasy, and you can serve it directly from the pan. Martha doesn't call for it, but we thought a little diced chorizo would be a tasty addition.
Because this is Monday Night Martha we also prepared some Stuffed Piquillo Peppers with goat cheese. These were easy to pull together and provided a nice contrast to the tortilla Espanola. Piquillo means "little beak" in Spanish. The peppers are roasted and have a sweet and spicy flavor. You can find them in jars at your grocery store.
We personally halved Martha's recipe and had eight or nine stuffed peppers, which was plenty for our small group. You would take 8 oz. of goat cheese and mix in scallions, mint, red-pepper flakes, reserved piquillo liquid, and add a little zest and juice from a lemon into a bowl. Mix it all together and fill each pepper with about 2 tablespoons of filling mixture. Pour a glass of wine and ole!
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