The Inadvertent Gardener » Recipes

Roasted fingerling potato salad

inadvertentgardener — Fri, 20 Jan 2012 01:16:23 +0000

The Unicorn has lots of lovable qualities, but among them is this: He is a fantastic giver of gifts.

He is not a fan of the gift list—he’d much rather pay attention to the recipient, think hard about something they would love to have but would never buy for themselves, and then give them that. I don’t know many people who operate like this, and it’s pretty spectacular to be on the receiving end.

This year, that meant he gave me a controller that turns my slow cooker into a sous-vide machine, along with some other accessories perfect for making the sous-vide process easier. Not only would I not have bought one of these, I didn’t even know it existed. How The Unicorn found the dude in Canada who makes these things, I do not know, but he made it happen.

Of course, as I am wont to do, this meant that I let my excitement about my new toy get the better of me. I planned out four recipes, all vegetable-based, to start with in the cooker. None of them required long cooking times, but they did require the water to stay at a pretty hefty temperature.

I could not get the water to stay at that temperature on the first try. I should also mention that the first try lasted about ten hours, while I became more and more freaked out about the amount of raw ingredients I’d just bought for these dishes and how they were going to go to waste. Let it not be said I can’t turn what starts as a fun cooking day into something akin to a panic attack. I have mad skills in this area, folks. Mad skills.

One of the dishes I was going to make was a fingerling potato salad, and when it became obvious that the sous-vide solution was not forthcoming that evening, I varied the recipe to use the oven instead of the slow cooker. The result was outstanding: a bacony, rich dish that rides the line between German potato salad and the American rendition.

Even if it meant I didn’t get to use The Unicorn’s gift for this dish, it yielded a recipe I’ll return to. I hope you will try it, and return to it yourself.

Roasted Fingerling Potato Salad
(Serves 8-10)

3 pounds fingerling potatoes, cleaned and skins left on
2 TBSP olive oil
1 TBSP salt
¼ pound bacon, diced
2 carrots, diced
3 shallots, diced
2 garlic cloves, diced
1 celery stalk, diced
¼ c. homemade mayonnaise (To make this, I recommend following the directions located here, but substitute red wine vinegar for the lemon juice, and leave out the garlic and basil.)
2 TBSP apple cider vinegar
2 TBSP Dijon mustard
2 TBSP chopped parsley
1 TBSP chopped tarragon

Boil the potatoes in heavily salted water until they are just starting to get tender. Meanwhile, preheat your oven to 450 degrees.
Drain the potatoes and let them cool a bit. At this point, if you have a lot of variation in size, cut the larger ones in half, then toss the whole batch into a roasting pan. Drizzle with the olive oil, then toss with the salt. Roast in the oven for about 25-30 minutes, or until the potato skins are crisping and starting to brown.
While the potatoes are roasting, saute the bacon in a pan over medium heat until it begins to crisp and the fat begins to render. Add the carrots, garlic, shallots and celery to the pan and cook approximately five minutes, or until the shallots and garlic become soft.
Remove the potatoes from the oven and place them in a large bowl. Add the onion-garlic-bacon mixture and mix.
In a separate bowl, mix the mayonnaise, vinegar and mustard. Pour that mixture on top of the potato mixture and mix well. Sprinkle the herbs on top and serve immediately.

Wintertime Homemade Tomato Soup

inadvertentgardener — Tue, 27 Dec 2011 14:43:43 +0000

I have a love-not-love relationship with soup. Sometimes I would be happy to eat it for days in a row, and sometimes I have no patience for it. Soup, after all, can’t really be eaten quickly. The spoon is a finite vessel: It holds what it holds, and forces the eater to go bite by bite, thoughtfully. Eat too fast, and you’re guaranteed to either splash the soup everywhere or burn your mouth, or both.

I’ll admit that I’ve gotten close to the bottom of many a bowl of soup, have looked around to make sure no one was watching me, then picked it up and slammed it back as if it were a cafe au lait. This is not how I would recommend eating soup, unless, of course, you’re comfortable with the recrimination of your Internal Etiquette Monitor. Ladies don’t drink their soup straight from the bowl.

But when I can muster the patience, and can find within myself the discipline to eat at a more graceful speed than usual, I love soup. Whether it’s turkey soup inspired by my Dad’s recipe, or an easy lentil number, or homemade caldo verde, it’s comforting, and a canvas for so many combinations of delicious and interesting ingredients.

As you probably know from reading this blog, I have a great aversion to out-of-season tomatoes. And though, every year, I get the idea that I’m going to want to can tomatoes, I never get around to it when they’re in season. This year, in particular, that was a hopeless cause—I was so busy I barely even got to the farmer’s market during tomato season. So a few weeks ago, I indulged in a shipment from Happy Girl Kitchen out here in California—several jars of canned heirloom tomatoes and dry-farmed tomatoes that I planned to use for something amazing in the tomato off-season.

I decided, in the midst of a stressful pre-holiday week, that some of those tomatoes were destined for homemade tomato soup. Comforting, bright, and, in my case, a little bit creamy, they would be the perfect burst of Vitamin C and A, served up in a warm and soothing package. Plus, it was a stretch in which I desperately needed to slow down and eat something at the pace it required—see all the above about eating too fast And no patience for soup… Would this option serve as aspoonful of medicine? Yes, but not the kind that requires sugar to go down.

I had some leftover half-and-half on hand from another cooking project, so I stirred some into the soup at serving time, but I know we’re reaching the end of The Season of Excess, and you may be looking for something more ascetic to add to your diet. If so, let me assure you that this would be just fine without any dairy. If you’re in need of a little winter solace, pair it with a grilled cheese, but it’s just as lovely paired with a thick slice of whole grain bread from your local bakery and a salad on the side.

Wintertime Homemade Tomato Soup

(Serves 6-8)

2 TBSP butter
1 TBSP olive oil
1 onion, chopped
1 large carrot, diced
48 oz. canned crushed or diced tomatoes (if you can get local ones, do it. Otherwise, I swear by Muir Glen’s products)
32 oz. chicken or vegetable stock, preferably homemade
1 TBSP chopped fresh thyme
Salt and pepper to taste
(Optional) Half-and-half or heavy cream

Heat a cast-iron dutch oven over medium-high heat. When the pan’s hot, add the butter and olive oil and let sizzle until the butter has melted.
Add the onion and carrot and saute for about five minutes, until the onion is very soft.
Add a hefty pinch of salt to the onion-carrot mix, then the thyme, and stir to combine.
Add the tomatoes (including their juice) and the stock, and stir to combine. Bring the mixture to a strong simmer, and keep it there for about 20 minutes. Taste, and adjust seasonings as needed.
Puree with an immersion blender. You can also puree it in a regular blender, but you’ll need to do it in parts, and be very careful not to burn yourself with hot soup!
Serve immediately. If you want to add half-and-half or heavy cream, you can do so directly to each serving.

Here are some additional tomato soup recipes worth checking out:

My Tomato Soup Revelation from Gastronomie
Punt! Homemade Tomato Soup from The Practical Cook
Homemade Tomato Soup—In Just 20 Minutes! from Saucy Girl’s Kitchen
Homemade Tomato Soup from Local Lemons

Pasta a la Gus, Genie-style

inadvertentgardener — Wed, 03 Aug 2011 14:47:37 +0000

Back when I lived in DC, long before I ever thought about gardening, I spent a fair amount of time running up and down I-95 in the summer to Orioles games. I have a long family history with the team, one too long to get into here, and they will, no matter how long they remain the American League underdogs, always be my very favorite.

Not far from the Orioles’ park, Camden Yards, is Baltimore’s Little Italy, a touristy-kitschy collection of Italian restaurants, bakeries, delis and other businesses that run the gamut from very good to awfully mediocre. But we used to go there sometimes when I was a kid, and between that and multiple viewings of Lady & The Tramp, I’m a sucker for an old-school Southern Italian restaurant with a booming-voiced proprietor, an accordion soundtrack, and candles flickering in bumpy, red glass candleholders. Throw a carnation in a tiny glass vase on the table for good measure, and I’m in heaven.

Either before or after an Orioles game one night, I ended up with a couple of friends at Sabatino’s, which is one of the hoary veterans of Little Italy. While dating my eventual ex-husband, I had become obsessed with Spaghetti Aglio e Olio, the very simple and traditional preparation of spaghetti tossed in heavily-garlic-infused olive oil—there was a place we used to go where I ordered it every time. On this particular night at Sabatino’s, I started looking for that on the menu, but got sidetracked by Spaghetti a la Gus.

Spaghetti a la Gus was described as being served in an olive oil and garlic sauce, but with green and black olives and chilis in the mix as well. I ordered it, fully planning to eat half and save the rest for later, and found myself empty-plated within a shockingly short number of minutes after my plate arrived, then found myself mopping the plate with the bread still on the table. I’m not proud of my total lack of restraint, but I could not help myself.

My intent was to return to Sabatino’s, and to return quickly, for another plate of Spaghetti a la Gus. But things happen, and life moves in a whole bunch of directions, and I never got back there, and then I moved away. But, even six years after I left DC for Iowa (and therefore probably 13 or 14 years after that plate of pasta at Sabatino’s), I still find myself craving it.

Here’s the version I made earlier this summer to satisfy that very craving.

Pasta a la Gus, Genie-style

1 lb. fettucine (can substitute spaghetti or any other substantial long pasta, but I find angel hair to be too delicate)
1/3 c. olive oil
Three cloves of garlic, peeled and whole
½ c. sliced green olives
½ c. sliced black ripe olives (don’t go fancy here – go for the canned kind)
1 c. chopped flat-leaf parsley
½ TBSP crushed red pepper
Kosher salt and freshly ground pepper to taste

Prepare the pasta according to instructions. Cook to al dente and drain.
Heat the olive oil in a small saucepan over medium-high heat. When it’s hot, add the garlic and let cook until light golden brown. This will only take a minute or two, and be sure to watch it so it doesn’t burn.
Remove the garlic from the pan to a cutting board to cool. Add the olives, crushed red pepper and parsley to the oil. (Be careful at this point, because any liquid on the olives or parsley will spatter in the hot oil.) Stir and let cook for a minute or two.
Crush the garlic with the back of a fork, then add it back to the olive oil mixture.
Remove the oil mixture from the heat, toss it with the pasta, give each bowl a hit of salt and pepper, and serve immediately.

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Roasted fava beans

inadvertentgardener — Wed, 25 May 2011 17:07:54 +0000

One of my favorite stands at the Jack London Square Farmers’ Market in Oakland is the Happy Boy Farms stand. That’s where I almost always buy my salad greens, and usually a whole bagful of whatever else they have available at the moment.

Sunday was no exception. I stopped by to get some arugula for salads, and grabbed some adorable eight-ball zucchinis while I was there. I eyed the prodigious pile of fava pods on one table, but thought about my schedule for the week, and saw no windows of opportunity for the slow, meticulous process of prepping the beans. Instead, I grabbed a bundle of mint, and went to check out.

“I would have grabbed some of the favas, but I’ve got no time this week to deal with them,” I told the Happy Boy Farms worker.

“Have you seen our recipe over there?” he replied, nodding in the direction of the pile. “You can roast them, and then just eat them like edamame.”

I walked back to the pile, and indeed, there was a laminated article that featured what looked like the easiest recipe ever. Roasting has become my very favorite way to prep vegetables, but it had never occurred to me it would work with favas.

Indeed, it does. Peeling, blanching, and peeling some more? Only if you’ve really got the time. But if you’re like the rest of us, or you don’t have a sous chef, here’s one way to enjoy these seasonal beans without missing whatever you had scheduled during the season.

There’s not really a recipe needed. Just fire up the oven to 450 degrees, and wash the beans thoroughly.

Toss the beans with olive oil, salt and pepper.

Spread them out in a single layer on a baking stone or sheet.

Roast them for 25 minutes.

Let them cool enough to handle, and then remove the beans. Eat them out of hand, or use them in your favorite fava recipe.

Want to learn more about roasted favas? Try one of these stories:

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Kettle padróns

inadvertentgardener — Wed, 11 Aug 2010 14:25:17 +0000

Last night, Fatemeh assigned me the job of side dishes to go with pork chops. Roasted fingerlings, I decided, and roasted green beans tossed with preserved rangpur lime, because in the Bay Area, summer is so damn chilly and foggy that it’s quite normal to be able to roast up some vegetables a la winter.

While she was off gallivanting around the neighborhood, I pulled the vegetables from the crisper and realized I had some baby padróns that I needed to cook. “I’m making them as an appetizer,” I said when she arrived back at the apartment. I sautéed them up in olive oil, and dumped them in a bowl to add salt.

At this point, Fatemeh was mixing a marinade for the pork. “One of these days,” she said, gesturing at the bag of brown sugar on the counter and then at the peppers, “I want to hit those with that and caramelize them.”

“Do it,” I said. “Now.”

She tossed some brown sugar into the hot pan, and I dumped the blistered padróns back in. “Can I add salt to them?” I asked.

“Of course,” she said, in the tone that finishes the sentence with the implied dumbass.

“Kettle padróns,” I said. “We’re making kettle padróns!”

We made them, and then we ate them. All of them. With our fingers. While standing up at the counter.

“The kettle padróns were gone in under five minutes. We have a problem,” Tweeted Fatemeh. “Either that or a business plan.”

Kettle Padróns
(Serves 1-2, hastily)

1 pint padrón peppers (No need to seed or stem them…)
2 Tbsp olive oil
1 ½ Tbsp brown sugar
½ Tbsp kosher salt or sea salt

Heat the olive oil in a sauté pan over medium-high heat. When the oil is just about to smoke, toss in the padróns. Sauté them until they’re starting to blacken and blister.
Add in the brown sugar and continue stirring for about three or four minutes, until the sugar’s melted and starting to brown.
Transfer the caramelized peppers to a bowl. Add the salt.
Eat the shit out of them. Then email me and Fatemeh and thank us for this discovery.

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I’ve got friends in word places

inadvertentgardener — Wed, 17 Mar 2010 12:24:42 +0000

I have friends all over the place, most of whom I’ve met the old-fashioned way: in person, through some job or school or work or networking connection. But oh, how the Internet has enriched my life and brought me in touch with people who, otherwise, I might never have met.

Yeah, I’m pretty much going to count 75 percent of my friends in the Bay Area in that number, just by the way.

Let’s just take a look at The Tennessee Locavore, for example. Though we both attended BlogHer Food last year, I managed to miss her entirely during the operation, and instead we have been forced—FORCED, I SAY—to become friends via Twitter and Facebook instead.

What does this mean, you ask? This means that, on a day that was, for the most part, good, but due to a Very Strange and Disturbing Incident on the way home from San Francisco, I arrived home to a care package of local food goodness (Snickerdoodles, people, Snickerdoodles.) either baked in Kristina’s kitchen or procured in her locavore zone. Also, there was a sparkly and blinky ring, which, as a devotee of Burning Man, I promptly announced would make the 2010 trip with me to Black Rock City.

I have been working through the contents of this care package, and this week, made it to the Benton’s prosciutto, which I knew I wanted to save for something special. I cooked it up to add to a dinner of locally-made gnocchi, which seemed only appropriate considering the value Kristina puts on eating in one’s own foodshed. And it was, I must say, delicious. Even if you don’t have Benton’s prosciutto at hand, and even if you aren’t lucky enough to have a care package arrive that contains pork products, this recipe is simple and delicious, and you should make it.

And, Kristina? Though I have adored getting to know you through your words, enough already. We owe each other some in-person cocktails, and some hugs. And I promise the thank you note that I more than owe you is coming shortly.

Gnocchi with Sage and Prosciutto
(Serves 2-3, depending on how hungry you are)

2 Tbsp. butter
½ Tbsp. olive oil
8 oz. prosciutto, chopped
8 oz. sage, leaves stripped and chopped
12 oz. gnocchi

Bring a saucepan of water to a boil and salt it.
Melt the butter in a sauté pan, and add the olive oil. Warm over medium-high heat.
Add the prosciutto and cook it until it’s crispy.
Add the gnocchi to the water and cook until it just starts to float at the top of the boiling water.
While the gnocchi is cooking, add the sage to the prosciutto and sauté until the gnocchi is ready.
Drain the gnocchi and toss it with the butter-sage-prosciutto mixture. Serve immediately, sprinkled, if you would like, with some grated Parmiggiano Reggiano.

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Appetizers to whet your 2010 appetite

inadvertentgardener — Tue, 29 Dec 2009 18:11:37 +0000

Editor’s Note: This post originally appeared yesterday on BlogHer, but in case you’re not a BlogHer reader, I wanted to share these great ideas in case you’re still planning your New Year’s menu!

The year is almost over, and it’s time to settle on the menu for New Year’s gatherings. I love using New Year’s Eve as an opportunity to serve rich, elegant food that celebrates the year past and the year to come. I also love serving small bites rather than a big meal: it provides flexibility so guests can arrive in their own time, and frees me up to enjoy the party rather than preparing dinner.

In honor of that, I offer up 12 suggestions for appetizers that would work well at a New Year’s party. They fall in three categories: cheese, seafood and meat.

Cheese

We’ll start with a simple, elegant crowd-pleaser. Baked Brie is always a party hit, and Elise of Simply Recipes serves up a sweet-yet-savory, creamy option that is sure to make your New Year’s guests happy.

If you’re up for Brie but want a slightly different option, Lisa of My Own Sweet Thyme provides some taste-tested Brie appetizer ideas that also show off the creamy cheese to its best advantage.

Fondue is always a fun option, but not everyone has a fondue set. Luckily, this elegant appetizer is quite possible to pull off without special equipment. Stephanie of A Year of Slow Cooking puts a small slow cooker to use for her Fancy Cheese Fondue Little Dipper recipe.

If you’re a fan of Crab Rangoon but want a vegetarian alternative, the Scallion Cream Cheese Bites from Des of Life’s Ambrosia might just be what you’re looking for. “They are quick, they are easy, they are bite size and not to mention they look pretty good on your table,” Des wrote.

Seafood

Jen of Use Real Butter recommends her Crawfish Phyllo Turnovers as an elegant appetizer option. She made them for Christmas Day, but they would go well on a New Year’s holiday table, as well.

My Mom’s from Baltimore, so I grew up on blue crab, and love all crabby dishes I can get my hands on. Alanna of Kitchen Parade features some Mini Crab Bites that are simple, healthy, quick to make, and feature crab as the real star of the show. She’s been taking them to New Year’s celebrations since 1996, and I think it’s time anyone who loves crab start incorporating them in their New Year’s menu.

From French Cooking for Dummies comes an idea for Coconut Ceviche Appetizer Spoons. This fresh, tropical preparation also features a fun serving method.

Bea of La Tartine Gourmande offers up her Duo of Vegetable Mousses and its Tuna Tartar, an appetizer best served in small glasses so guests can see the beautiful layers.

Meat

A lovely way to work ahead is to make a mousse or pâté to spread on crackers or crostini. Julie of A Mingling of Tastes provides two wintry and celebratory options: Apple-Thyme Chicken Liver Mousse and Pistachio-Chicken Liver Pâté. Julie offers this advice to those who haven’t eaten or served a chicken liver dish before: “If you’re not so sure about chicken livers, consider this: they are so cheap and easy to prepare that you won’t be taking a big risk if you don’t like them. If you’re worried about squeamish friends and family, just call these dishes ‘country pâtés’ and hope they are too embarrassed to ask you to explain exactly what’s in it. After the first bite, they won’t care anymore.”

If I ever thought I wanted to be a vegetarian, meatballs would abuse me of that notion. This recipe for Teriyaki Meatballs from Karly of Buns in My Oven sounds like a delicious twist on the kinds I usually make.

Puff pastry is an incredibly easy way to dress up an appetizer. Though I’ll admit I’ve never tried to make my own puff pastry at home, I’ve found that buying frozen sheets of it works just fine, particularly for dishes like the Sausage in Puff Pastry suggested by Rita of Pink Bites. If you made the Baked Brie mentioned above, you might even have leftover puff pastry from that recipe that could be the perfect fit for this appetizer option.

Finally, Todd and Diane of White on Rice Couple offer up Vietnamese beef wrapped in wild betal leaves, or Bò Lá Lốt, which is one of the courses in the traditional Vietnamese Seven Courses of Beef. “These spicy, peppery Việt herb leaves add a nice, punch of flavor to these awesome, garlicky beef appetizers,” Todd and Diane wrote. “They can be eaten alone, straight off the skewers or wrapped in fresh springrolls.”

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Share your holiday pork recipes…and win!

inadvertentgardener — Mon, 14 Dec 2009 10:38:11 +0000

There are families who serve the same thing, year after year, on their holiday table. They know exactly what casserole goes in which dish, which salad will arrive via which relative, and what main course will emerge from the oven with just enough time to rest before dinner’s served.

We’ve never really been that kind of family. Sure, there are traditional dishes that show up often, but this year, when I sent out an email asking if anyone had any required dishes to show up at Thanksgiving, I was met with a resounding silence.

But two years in a row, I’ve served the cornbread and sausage stuffing recipe that Amanda of What We’re Eating posted just in time for Thanksgiving last year, and it may become a staple of my holiday table from here on out. Studded with delicious pork garlic sausage made locally by my favorite butcher and crumbly with cornbread, it’s the perfect gravy-delivery mechanism.

Christmas is always even trickier than Thanksgiving, because while my family has a tradition of having a big Christmas dinner, the main course rotates from year to year, and the side dishes change based on who’s contributing and what everyone feels like. But it generally provides an opportunity to do something out of the ordinary, like the year that Mom rocked a crown roast of pork so delectable that I still think about it. It’s the kind of dish I could never attempt as a single girl cooking for one, so it’s all that more fun to share a dish like that with family and friends around the holiday.

What are your favorite holiday pork recipes? In the comments, share either a full recipe or just a story about how you use pork in dishes on your holiday table. I will use random.org to select a comment number—that person will win a $50 gift card, just in time for last-minute holiday shopping!

But even better, for each comment you leave, the National Pork Board will provide five pounds of pork (up to 100 pounds) to the Alameda County Community Food Bank. Even if you don’t live in my neighborhood, your comment and story can help provide food for hungry people, and that’s the best holiday gift I know.

Thanks to the National Pork Board for providing the food donations, the gift card and sponsoring this contest. Comments will be considered valid if they’re left before midnight PST on December 18. Make sure you include an email address with your comment so I can get in touch with you if you’re the winner. On the 19^th, I’ll announce the winner!

***

Disclosure: The National Pork Board’s PR firm sent me a gift card for taking the time to post about and promote this campaign.

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The mystery of the rock-hard sweet potato

inadvertentgardener — Thu, 03 Dec 2009 16:43:16 +0000

I bought sweet potatoes for Thanksgiving, but in the crush of food that me and my fantastic guests made and brought, they became superfluous, which means I’m now managing a sweet potato surplus. Earlier this week, I started dispatching them using a great recipe for Soy-Glazed Sweet Potatoes with Sesame Seeds I found on my friend Kalyn’s blog.

I recommended the recipe to my coworker, Kim, the day after I made them. “I love sweet potatoes,” she said. “I’ll have to try it.”

Then Kim told me a story of a recent sweet potato experience she’d had at their house, one where she’d baked four sweet potatoes the requisite amount of time in the oven, but one of the four refused to soften up. The other three? Perfect. The fourth? Rock hard, no matter how long she left it in the oven.

We could not figure out why that would be. Anyone out there know the scoop? What dread disease or state of affairs would cause a sweet potato to remain impervious to the heat of the oven?

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Two-potato tortilla

inadvertentgardener — Fri, 09 Oct 2009 15:12:01 +0000

As I was shopping for the Hunger Challenge and pondering the budget-friendly combo of potatoes and eggs, it occurred to me that one of my very favorite Spanish recipes is also one of the most economical ones I know. Tortilla español, with its simple combination of flavors, is just an advanced version of a frittata, after all.

Because my shopping included sweet potatoes along with $.50/pound Yukon golds, I thought it might be nice to inject some extra Vitamin A into the equation by mixing up the potato choices a little bit. It was a bit of an experiment—I worried the sweet potatoes would become too mushy in the cooking process—but it turned out to be a success. The key is to keep the ratio heavy on the regular potatoes, with no more than 25 percent of your potatoes being of the sweet variety.

This version of the recipe also foregoes a traditional step in the Spanish repertoire: frying up the potatoes and onions in oil. I have long been baking my potatoes and onions rather than frying them—the baking is still done in a more-than-healthy measure of fat to keep everything moist, but it’s far more foolproof than the traditional method, in my experience, and requires a little bit less oil than the old-school way.

One note on this: The hardest part of the process is the flipping of the tortilla halfway through cooking. The key to this, I’ve learned, is to get in touch with one’s inner Julia Child—the more confidently you do this, the easier it is. And the result? A delicious, portable main course that is economical and filling, as well.

Two-potato Tortilla
(Serves 8)

4 TBSP. + 2 TBSP. melted butter (Note: I usually use olive oil, but because butter was one of my Hunger Challenge grocery purchases, that’s what went in here.)
3 large Yukon gold potatoes, sliced thinly
2 small sweet potatoes, sliced thinly
1 yellow onion, sliced thinly
3 cloves roasted garlic (optional)
9 eggs
1 TBSP. salt
Freshly ground pepper

Preheat the oven to 350 degrees F. Toss the sliced Yukon gold and sweet potatoes in 4 Tbsp. melted butter, cover with foil and bake for 20 minutes.
Uncover the pan, add the onion, and toss to make sure everything’s coated. Recover the pan and bake for an additional 10 minutes. Remove from oven and let cool to room temperature.
Beat the eggs (with the roasted garlic, if you’d like) in a large bowl. Add salt and pepper. Fold in the potato and onion mixture and toss to coat.
Heat 1 Tbsp. butter in an 8-inch nonstick skillet over medium-high heat. Add half the potato-egg mixture and let set for about a minute, then reduce the heat to a low setting and cook for approximately 15-20 minutes. Occasionally use a spatula to loosen the sides and check for brownness on the bottom of the tortilla.
When the mixture is fairly firm (it may still be a bit runny on the top), take a large enough plate to hold the entire tortilla, and place it face down on top of the pan. Holding the plate in place with one hand and the handle of the tortilla in the other, quickly flip the two so the tortilla slides out on the plate. You may need to shake the pan a bit to get it to fully release.
Return the pan to the heat and then slide the tortilla back into the pan so the other side cooks thoroughly. This side should take about half as long as the first side—be careful not to overcook.
Remove the tortilla from the pan to a clean plate and let cool to room temperature.
Repeat steps 4-7 for the remaining egg-potato mixture.
Slice each room temperature tortilla into four wedges. Serve immediately or refrigerate for later. Can also be reheated in the microwave or in a low-heat oven.

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