“Eggs and things”
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I call this “eggs and things”. It’s sort of like a reverse frittata. The actual vegetables used don’t matter too much, as long as they’re fresh and in-season. Made with potatoes and onion, this becomes la tortilla de españa.
Here’s a version I did back in April — with ramps and Yukon potatoes.
This preparation contains plum tomatoes, shallots and baby spinach. It’s delicious.
1 large shallot, peeled and thinly sliced
3 plum tomatoes, diced
1 lb. baby spinach, washed and trimmed*
2 tablespoons unsalted butter
salt and freshly ground black pepper, to taste
3 eggs, lightly beaten
Melt butter in a large skillet over medium-high heat. Add shallots and cook, stirring frequently or until translucent, about 1 minute. Add tomatoes, a scant pinch of salt and pepper. Sauté or until tomatoes disintegrate slightly and form a light sauce. Reduce heat to medium. Season to taste. Once tomatoes are thoroughly cooked but not yet completely liquid, add the spinach. Cook until spinach barely begins to wilt, about 1 to 2 minutes.
Add a couple of beaten eggs; pour over the vegetables. Cook until eggs are set. Stir to break eggs up — the eggs should be somewhat “shredded”. Check seasoning, then serve immediately.
Time: 20 minutes (including prep time).
Makes enough for 1 serving. Pair with a baguette and a glass of white wine for a light dinner.
* Substitute regular spinach, however you may have to adjust the cooking time slightly.