Spanish Tortilla with Caramelized Onions, Thyme & Picual EVOO Aioli



Tortilla

3 pounds of waxy potatoes sliced 1/8" thick, such as Yukon or Red Bliss
9 large eggs, beaten
1 large sweet onion sliced thin, such as Maui
1 teaspoon fresh thyme leaves
Sea salt & fresh cracked pepper to taste
Ultra Picual Extra Virgin Olive Oil

Directions

Heat 4 tablespoons of olive oil over medium-high heat in a 12" cast iron skillet. Add the sliced onions and saute until light brown in color add the thyme and saute for another minute. With a slotted spoon remove the onions and thyme and mix them in to the beaten eggs. Season the egg-onion mixture with sea salt and pepper. Heat the oven to 375. With the oil remaining in the skillet, lightly season the potato slices with a sprinkle of sea salt and pepper and layer the slices in concentric circles at the bottom of the skillet. Continue layering until all potatoes are used. Brown the bottom layer of potatoes over medium heat-high for 2 minutes being careful not to burn the potatoes. Pour in the egg-onion mixture over the potatoes and cover the skillet with a lid. Place the covered skillet in to the preheated oven for 10-15 minutes until the egg layer on top is golden brown and the potatoes are tender. Invert the tortilla on to a platter and serve warm or allow to cool to room temperature. Serve with aioli.

Aioli

2 large egg yolks
1 cup fruity extra virgin olive oil such as Ultra Picual Extra Virgin Olive Oil
2 garlic cloves, crushed
2 tablespoons fresh squeezed lemon juice
1 teaspoon sea salt

Directions

Add the egg yolks and sea salt to the bowl of a food processor or in to a blender. While processing, slowly drizzle in the olive oil. Stop the machine and scrape down the sides if necessary. Once all the oil has been added, pour in the lemon juice and process until combined. Check for seasoning.

 

Spanish Tortilla with Caramelized Onions, Thyme & Picual EVOO Aioli

Ingredients

Have you been searching for an easy, tasty, inexpensive, nutritious, one dish, meatless meal?  Well search no more.  The traditional Spanish tortilla is an egg and potato dish that fits this criteria.  It can be eaten hot but is just as delicious enjoyed at room temperature which makes it an ideal meal on a warm summer night.

I've paired the tortilla with a garlic aioli made from fruity Ultra Picual Extra Virgin Olive Oil.  The Tortilla provides a nourishing comfort food, rich with egg and hearty potato.  The aioli condiment provides a counterbalance to the rich caramelized flavors of the tortilla with zesty lemon, piquant garlic and fruity extra virgin olive oil.  Add a simple salad and you have a well balanced, delicious meal.

Tortilla
  • 3 pounds of waxy potatoes sliced 1/8" thick, such as Yukon or Red Bliss
  • 9 large eggs, beaten 
  • 1 large sweet onion sliced thin, such as Maui
  • 1 teaspoon fresh thyme leaves
  • Sea salt & fresh cracked pepper to taste
  • Ultra Picual Extra Virgin Olive Oil
Aioli
  • 2 large egg yolks
  • 1 cup fruity extra virgin olive oil such as Ultra Picual Extra Virgin Olive Oil
  • 2 garlic cloves, crushed
  • 2 tablespoons fresh squeezed lemon juice
  • 1 teaspoon sea salt

 

Preparation

For Tortilla

Heat 4 tablespoons of olive oil over medium-high heat in a 12" cast iron skillet.  Add the sliced onions and saute until light brown in color add the thyme and saute for another minute. With a slotted spoon remove the onions and thyme and mix them in to the beaten eggs.  Season the egg-onion mixture with sea salt and pepper.  Heat the oven to 375.  With the oil remaining in the skillet, lightly season the potato slices with a sprinkle of sea salt and pepper and layer the slices in concentric circles at the bottom of the skillet.  Continue layering until all potatoes are used.  Brown the bottom layer of potatoes over medium heat-high for 2 minutes being careful not to burn the potatoes.  Pour in the egg-onion mixture over the potatoes and cover the skillet with a lid.  Place the covered skillet in to the preheated oven for 10-15 minutes until the egg layer on top is golden brown and the potatoes are tender.  Invert the tortilla on to a platter and serve warm or allow to cool to room temperature.  Serve with aioli.     

For Aioli

Add the egg yolks and sea salt to the bowl of a food processor or in to a blender.  While processing, slowly drizzle in the olive oil.  Stop the machine and scrape down the sides if necessary.  Once all the oil has been  added, pour in the lemon juice and process until combined.  Check for seasoning.
 

Spiced Pumpkin-EVOO Cupcakes with Cinnamon-Vanilla Buttercream Frosting

The Cupcakes

2 2/3 cups all purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1/4 teaspoon fresh grated nutmeg
1 tsp. salt
1 15 oz. can solid pack pumpkin (1 3/4 cups)
1 cup granulated sugar
1 cup dark brown sugar
1 cup sweet extra virgin olive oil such as California Arbequina or Sweet Barnea
4 large eggs

Directions

Preheat the oven to 350 degrees and line three standard muffin tins or one giant muffin tin with cupcake papers. Sift together the flour, baking soda, cinnamon, nutmeg and salt. In a separate large bowl, combine the pumpkin, sugars and extra virgin olive oil. Add the eggs one at a time beating after each addition.

Add the flour in three additions to the wet ingredients and mix until just combined and no flour can be seen. Fill the muffin tins and bake the cupcakes for 20-25 minutes or until a toothpick inserted in to the center of a cupcake comes out clean.

Makes 36 standard cupcakes or 12 giant cupcakes

Cinnamon-Vanilla Buttercream

1 cup granulated sugar
4 large egg whites
1 teaspoon cinnamon
2 teaspoons vanilla extract
1/4 tsp. salt
3 sticks unsalted butter cut in to 1/2 inch cubes and brought to (room temperature!)

Directions

Put the sugar, egg whites and salt in to a metal mixing bowl. Place the bowl over a saucepan of simmering water and stir constantly with a whisk until the mixture feels very warm to the touch (about 3-4 minutes) Remove the bowl from the heat. Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it reaches room temperature (about 5 minutes). Add the butter cubes one at a time to beating after each addition until smooth. Once all the butter in incorporated, add the cinnamon and vanilla beating until fully incorporated. Allow the cupcakes to cool before frosting.

 

Spiced Pumpkin-EVOO Cupcakes with Cinnamon-Vanilla Buttercream Frosting

Ingredients

The Cupcakes

2 2/3 cups all purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1/4 teaspoon fresh grated nutmeg
1 tsp. salt
1 15 oz. can solid pack pumpkin (1 3/4 cups)
1 cup granulated sugar
1 cup dark brown sugar
1 cup sweet extra virgin olive oil such as California Arbequina or Sweet Barnea
4 large eggs


Cinnamon-Vanilla Buttercream

1 cup granulated sugar
4 large egg whites
1 teaspoon cinnamon
2 teaspoons vanilla extract
1/4 tsp. salt
3 sticks unsalted butter cut in to 1/2 inch cubes and brought to (room temperature!)


Preparation

For Cupcakes

Preheat the oven to 350 degrees and line three standard muffin tins or one giant muffin tin with cupcake papers.  Sift together the flour, baking soda, cinnamon, nutmeg and salt.  In a separate large bowl, combine the pumpkin, sugars and extra virgin olive oil.  Add the eggs one at a time beating after each addition.

Add the flour in three additions to the wet ingredients and mix until just combined and no flour can be seen.  Fill the muffin tins and bake the cupcakes for 20-25 minutes or until a toothpick inserted in to the center of a cupcake comes out clean.

Makes 36 standard cupcakes or 12 giant cupcakes


For Cinnamon-Vanilla Buttercream

Put the sugar, egg whites and salt in to a metal mixing bowl. Place the bowl over a saucepan of simmering water and stir constantly with a whisk until the mixture feels very warm to the touch (about 3-4 minutes)  Remove the bowl from the heat.  Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it reaches room temperature (about 5 minutes).  Add the butter cubes one at a time to beating after each addition until smooth. Once all the butter in incorporated, add the cinnamon and vanilla beating until fully incorporated. Allow the cupcakes to cool before frosting.

 

Spring Trifle with Butter & Lemon Extra Virgin Olive Oil & White Peach Balsamic

For The Pound Cake
(Makes 2 cakes)

1 pound (3 1/4 cups) + 2 tbs. all-purpose flour
1 tablespoon sea salt
2 sticks softened unsalted butter, plus more for pans
1/2 cup Stuarto's Lemon Extra Virgin Olive Oil
1/2 cup sour cream
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs
2 tablespoons sanding sugar



Directions

Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl.
Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
Lightly beat eggs with the lemon extra virgin olive oil, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.


For the Lemon Curd

3/4 cup freshly squeezed lemon juice
1 tablespoon lemon zest
2 teaspoons cornstarch
2 whole large eggs plus 2 large yolks
4 Tbs. of Stuarto's Butter Extra Virgin Olive Oil
1 cup granulated sugar


Directions

Whisk together lemon zest, juice, sugar, cornstarch, eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, for 2 minutes while whisking constantly. Remove from heat and whisk in the butter extra virgin olive oil until smooth.

Chantilly Cream

2 cups heavy whipping cream, chilled
1/3 cup granulated sugar
2 teaspoons good quality vanilla extract


Directions

1. In the bowl of a mixer, whip cold cream to light peaks. Add sugar and vanilla and mix until well incorporated.

Fresh Berries

2 pints of fresh berries such as strawberries (halved), black berries, raspberries and or blueberries
1/2 cup Stuarto's Peach White Balsamic


Directions
Macerate (soak) the fresh berries in the peach white balsamic for 15 minutes before assembling the trifle.

To Assemble The Trifle

1. Cut one pound cake loaf in to one inch cubes. Add 1/3 of the pound cake cubes to the bottom of your trifle dish. Use a pastry brush to dab Stuarto's Peach White Balsamic on to the pound cake. Next, layer with 1/2 cup of lemon curd. Arrange 1/3 of the berries decoratively along the perimeter of the trifle dish, covering the layer of lemon curd. Add 1/2 cup of the chilled Chantilly cream over the berries. Repeat these layer two more times ending with a layer of Chantilly cream on top. Allow the trifle to rest, covered and chilled, for three hours before serving Garnish with fresh berries and a mint sprig.

Serves 10 -12 generously
 


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