I was going to title this post “Ode to Brunch” or “Gay Church” or something equally predictable and launch into a long-winded lament about missing brunch, but I decided to stay positive and leave that for day like, #157 of social distancing... Instead, I’ll reflect for a moment on the idea of letting perfect get in the way of the good, and finding the value and eventual pleasure in imperfections and vulnerability. Now don’t worry, I’m not going to get that deep, but hear me out. As much as I am doing this blog and video series for “fun”, the amount of anxiety I have about, well, EVERYTHING, can be overwhelming. Camera angles, background noise, forgetting my recipe steps, awkward umms, saything something stupid, not to mention wardrobe and hair, the minutea and worry all but sucks the life out of the process before I have even thought about what people might think of the final product (gay gasp). It’s made me want to scrap the whole idea more than a few times. But despite glitches and trepidation, I haven’t given up yet, heck I really only just started.
In addition to the execution anxiety, I’ve realized I also suffer from imposter syndrome; like, ‘why would anyone want to watch or care what I am cooking?!’ You know, the ‘who am I to share a recipe?!’ kind of self-doubt that many of us feel in various parts of our lives and careers. Well, sorry to spoil it for you, I don’t have the answer, and I definitely still feel all that. All I know is I like cooking and sharing it with others, and this is just another way to do it. What I can share though, is that in the fits and starts I faced trying to do the first video, I found myself letting the desire for it to be perfect, for it to be infallible to those who would call me imposter, were getting in the way. I was using them as an unspoken excuse not to start, much less follow through. I would groan and point to a burnt out light bulb in the kitchen or a missing ingredient for garnish, and just cancel, pushing the project off to another day.
By finally convincing myself to shoot the first video and ultimately click ‘share’, I forced myself to accept the eventuality of imperfections and embrace the vulnerable place it leaves me. The truth is, the feedback and criticism I receive can only lead to improvement, even if it makes me squirm a little bit. While it’s not wrong to strive for perfection, it’s an ever iterating process and a continuum I just need to accept. But improvement opportunity aside, the true gem I have gleaned from all this is that I can’t let perfect get in the way of the main objective, pleasure. By pushing the limits of my comfort zone in this process, I’ve learned, or maybe accepted, that the pleasure I take in planning, cooking, and sharing a meal, now via video, comes by a process that will always be perfectly, imperfect. By some miracle, I am now OK with that.
So to wrap it all up, and more importantly, tie this all to my recipe, I’ll reflect that this an approach I have always taken in my cooking (even before the cameras). I might not have all the ingredients on hand, could be running short on time, or I might skip a step accidentally, but I almost always find a way to season or otherwise adjust to create something enjoyable and delicious. While I work on the mental health project that is extending this principle to the rest of my life, I’ll offer any reader or viewer the advice to extend this flexibility to this particular recipe and really, all kitchen endeavors. This recipe works just as well if you swap out ingredients based on availability or preference, as long as the framework stays in place and proper attention is paid to flavor, texture, and appearance. If you’re tasting, touching, and keeping a watchful eye, you’ll be able to navigate most any culinary challenge you encounter and create something you enjoy.
So, Tortilla Española is not a dish that is typically limited to or even really associated with brunch in its birthplace. It’s enjoyed in many ways, throughout the day as a filling for bocadillos or late at night as a tapa to accompany a glass of wine, and is as much beloved as it is ubiquitous in Spain. As its most basic, Tortilla is a tender layered, omelette with potatoes and onions. This interpretation leans a little heartier and it meant to be a main course for brunch. We are still honoring its Spanish origins, however, by adding Iberian inspired ingredients like savory chorizo, rich manchego cheese, and a healthy dose of fragrant smoked paprika. This dish is great served warm right from the oven but also makes a delicious chilled leftovers breakfast or lunch.
Check out the video on YouTube HERE & Happy Brunching!
INGREDIENTS
3 cups shredded hash brown, previously frozen allowed to come to room temp
I used what I had in my freezer, but 1 ½ lbs fresh potatoes sliced about ⅛” think would work fine too
6 eggs
1 cup yellow onion, finely chopped
1 cup manchego cheese, finely grated
6oz chorizo, small dice
1 tsp ground black pepper
1 tsp garlic powder
1 Tbsp smoked paprika
Salt to taste (chorizo is pretty salty so I didn’t add any)
RECIPE PREPARATION
Heat ¼ cup oil in a cast item skillet over medium heat. Add onions and potatoes and cook, stirring often, for about 5 minutes.
Meanwhile, using an immersion blender, whip the eggs until they have increased in volume by half. You can do this by holding the blade, just slightly above the liquid line so air is circulated (just mind splashes). This can also be done by hand, but just takes a bit longer and requires some elbow grease.
Once potatoes are warm, add black pepper, garlic powder, and smoked paprika and incorporate. Pour potato and onion mixture into a large bowl, being sure to scrap all the bits off the skillet, you want it nearly clean. Place the skillet back on a very low flame (you do not want it to lose heat).
Pour egg, chorizo, and cheese into potato mixture, and incorporate. When ready, turn the heat back up to medium on the skillet and generously butter all surfaces. Add the egg and potato mixture immediately and quickly even out the top. Cook, undisturbed for 2-5 minutes until the edges bubble and you can perceive a crust forming. Place in a 375 degree oven and bake until the top is golden brown and the center is no longer jiggling ~10-15 minutes. Let the tortilla cool slightly before placing a plate on top of the skillet. Carefully turn the tortilla over onto the plate to serve.
