Featuring smoked salmon from MCFM vendor Wild Run Salmon, this protein-packed Spanish Tortilla is sure to be a hit. Everything except the salt and pepper can be grabbed at the market for this recipe!
Spanish Tortilla with Smoked Salmon & Spring Herbs
By Nettie Colón
Ingredients
- 10 eggs from Sunshine Harvest Farm
- 3 tablespoons of hazelnut oil from Hazel Heart Farms or olive oil
- 4-6 cups of market spring greens like arugula, spinach, spring onions, pea shoots, green garlic, or whatever green you like or is available
- 1 cup asparagus, ends trimmed & spears cut into ¼ -inch pieces
- A pinch kosher salt
- A pinch of freshly ground pepper
- Grated cheese of choice, such as Monterey jack, gouda, feta, queso fresco, we used cheese from Shepherd’s Way Farm
- Smoked salmon from Wild Run Salmon broken into pieces or other meat such as crumbled cooked bacon, cooked sausage or diced smoked ham
- Chive blossoms or chopped chives or parsley or dill, our chive blossoms were from Kisheri Farms
- Sour cream dollops, optional
Instructions
In a large bowl, whisk together the eggs until combined.
In a 10-inch (25-cm) nonstick fry pan over medium-high heat, warm the oil. When the oil is warm to the touch, carefully add the asparagus and spring greens & herbs. This is a quick cook, flipping once, until the vegetables are lightly wilted, about a minute or so.
Reduce the heat to medium add the whisked eggs, pouring first into the edges and then the middle.
Spread with a spatula to make sure that the eggs are evenly spread.
With the rubber spatula lift the edges of the tortilla and lift the pan to have some of the eggs run underneath the tortilla. Do this until the eggs are set. Remove from the heat to do this as needed, to make sure that the eggs do not brown so much.
Take the 10-inch lid and spray with pan release spray. Slide the tortilla onto the spray lid. Do this over a surface to prevent the tortilla from hitting the floor. Once this step is complete then flip the pan onto the lid, to cover the lid and tortilla completely. It should be that there’s the lid, tortilla and the sauté pan upside down covering the tortilla. In one swift move flip everything into the pan in the bottom with the tortilla in it and the lid covering it.
Remove the lid and return the pan with flipped tortilla to medium heat. At this point use the spatula to pat down the tortilla in the center so it cooks through. Feel free to lower the heat more if you want to make sure to cook it longer and not have it brown so much. This should take about 3 minutes. Feel free to check it by cutting it in the middle.
Once cooked, slide tortilla into a round plate and garnish with the cheese, salmon & chive blossoms.
It can be served hot, at room temperature or refrigerate for later.
