Straight from the Farm

Spring Greens Tortilla

April 3, 2010 at 2:25 pm Jennie 8 comments

Dear me!  Forgive me for leaving you without a new recipe for so long.  I’m finding myself a bit overwhelmed with getting all my gardening done, managing business stuff, and tackling a few other major tasks.  I guess spring really does have a way of flinging you forward.  This year we’re having a particularly sunny and warm one here in Philadelphia.  Normally I wouldn’t have anything ready in the garden for harvesting yet, but the first glorious greens were ready for picking last week!   I have lemony sorrel and fresh earthy oregano a-plenty.   Aren’t they beautiful with their fresh green color after a long snowy winter? 

Speaking of green things, my onions in storage have started sprouting little green shoots out their papery skins.  I find this growth fascinating because somehow even though they have been kept in a dark basement where the temperature hasn’t changed at all, they somehow still know that it’s springtime and can still grow without any of the usual accoutrements of soil, sun, and water.   Now, if you have some sprouting onions that are still firm when you squeeze them, don’t toss them.  Just cut out the green shoots from the core and use the rest.

The potatoes had not fared quite so well in storage, getting shriveled and wrinkly.  But these small fingerlings were the last of my stash, lasting more than six months since they were harvested, so I wanted to do justice by them, putting together a tasty dish that would use them up rather than tossing them in the compost bin.   A classic tortilla with the punch of the new sorrel and oregano seemed ideal since the potatoes needn’t be perfect when blanketed with farm fresh egg. 

Now  I didn’t try this myself because I was too lazy to go to the grocery store the other day when I was making it, but I am pretty sure a few crumbles of blue cheese or gouda would really elevate this dish from “very good” to “OMG”.   While the recipe below makes a fairly modest sized tortilla, you could serve a lovely brunch {perhaps for Easter tomorrow?} for several diners by doubling it.  Makes tasty leftovers too!

Spring Greens Tortilla
A Straight from the Farm Original

1/3 C. extra virgin olive oil
1 large onion, diced
1 large potato, cubed
4 eggs
1 bunch of young sorrel, minced
2 T. fresh oregano, minced
salt and pepper

In a small skillet (6-8 inches), heat the oil over medium heat while you chop the vegetables.  Add the onions to the skillet and cook for 2-3 minutes until the soften just a bit.  Add the potatoes, season with salt and pepper, stir well, and cook over medium heat for 5 minutes.  Lower the heat a notch to medium-low and allow to cook for another 15 minutes until golden brown and soft.   Scoop the onions and potatoes out of the skillet and allow to drain on a paper towel.

Whisk together the eggs in a large bowl.  Add the sorrel,  oregano, and a generous pinch of salt and of pepper.  Stir in the cooked potato and onion. 

In the same skillet you used before, make sure there’s about a tablespoon of oil in it and set it over medium heat.    Add the egg and vegetable mixture and stir the center with a wooden spoon or spatula until you start to see the egg scramble a bit.  Run a spatula around the edges to make sure they are loosened and tidy.  Allow the tortilla to continue to cook until it is fairly set up.  Run the spatula around the edges again to make sure they are loose.  Using a plate inverted over the skillet, flip the tortilla out onto the plate and then slide it back into the skillet to finish cooking for another 2-3 minutes.  Loosen the edges again and slide it out onto a serving plate.  

Serve warm, room temperature or chilled.  Keeps well in the fridge for a few days.  Great served with a salad or a few wedges of good cheese. 

(serves 4)

Entry filed under: Recipes, Veggies w/ Protein. Tags: cooking, food, recipe, vegetarian.