Without question, one of the biggest eating days of the year has got to be Thanksgiving (if you live in the United States and celebrate that kind of thing anyway). The problem with huge eating days of any kind is that they rarely start off with a reasonable breakfast or pre-face stuffing meal. All too many people wait out the day for the inevitable feast to come and then they stuff themselves, completely unprepared. I posit that if you take the time to have a reasonable pre-meal, you’ll set yourself up better for later on because your stomach will set and ready to accept the onslaught of foodstuffs and this past Thanksgiving, I put that theory to the test.
Spanish tortillas are truly one of life’s simple pleasures. They take a little bit of prep, but beyond that all you have to do is sit back, relax, drink a cup of coffee and wait for your perfect breakfast, brunch, lunch, or dinner. In this particular instance, it served as an excellent Thanksgiving pre-meal which was easily prepared while listing to the annual Thanksgiving Day parade that played ideally in the background.
At face value, we’re talking about a five ingredient dish that can be whipped up and ready to go in under an hour and most of that time is waiting for the tortilla to bake. The addition of the tomato cream hollandaise adds a few more ingredients and steps to the process, all of which can be done while the tortilla cooks. While the sauce is totally optional, it does elevate this dish to full on gourmet levels, so if you’re looking to impress, don’t skip it.
As far as my pre-feast meal theory is concerned, the results were ultimately inconclusive. I basically ate until I passed out as per every year so it’s really hard to say if I was able to eat more or not, but either way, it made for a pretty solid food day.
- Approx 6 small-to-medium sized yukon gold potatoes; thinly sliced
- 1 large yellow onion, thinly sliced
- 2 cups grated cheese of your choice (mozzerella, manchego, cheddar, etc)
- 6 large eggs
- 4 large egg yolks
- 1/4 cup + 2 tablespoons heavy whipping cream
- 1 tablespoon tomato paste
- 1 tablespoon sherry vinegar
- 1 tablespoon Cajun or Old Bay seasoning (optional)
- 1 stick cold butter
- 2 tablespoons room temperature butter
- Using the room temperate butter, thoroughly coat the sides of a glass pie dish making sure to fully coat the bottom and the sides in order to prevent sticking later on.
- Start layering the potatoes, onions, and cheese around the pie dish in rotating layers until either the pie dish is full or you run out of potatoes and onions.
- Crack your six eggs into a mixing bowl along with a 1/4 cup of heavy cream. Whisk to combine and season with salt and pepper. Gently pour the beaten egg mixture over the potatoes and onions.
- Place the filled pie dish into a preheated 425 degree oven and allow to bake for 25-30 minutes or until the eggs have fully set and the top starts turning golden brown.
- One finished, allow to rest for at least 10 minutes before serving.
- For the hollandaise, create a double boiler by placing a sauce pan filled halfway with water over medium-high heat and bring to a simmer. Place a glass bowl over the top so the water gently heats the bottom of the bowl. Add in the egg yolks, vinegar, tomato paste, and optional seasoning and whisk to combine. As the bowl heats the egg yolks should start to thicken. Continue to whisk adding in 1 tablespoon of cold butter at a time until all of the butter has been incorporated into the yolks. Whisk in the extra 2 tablespoons of heavy cream and continue to whisk until the sauce reaches your desired consistency. Season with salt and pepper and serve over the sliced tortilla.