All About Eggs!: Huevos a la Flamenca

For my next All About Eggs! post I decided to do it on Hevos a la Flamenca. This is a very traditional Spanish dish that varies from region to region, but it usually consists of eggs that are baked in a rich tomato sauce along with cured meats, vegetables, and paprika.

This is a dish that has been on our brunch menu at The Harvest Vine since we started over two years ago. If we were to take this dish off the menu, I swear that our customers would cause riots and chaos in the Madison Valley. It is definitely one of the most popular dishes in our repertoire and it is the one dish I always recommend to our first time brunch customers. I feel that it is basically everything that our restaurant stands for all wrapped up and baked in a cazuela. Our Huevos a la Flamenca consists of a base of tomato frito (a fried-tomato sauce), a scoop of béchamel, slices of cured chorizo, thinly sliced jamon serrano, some sort of vegetable depending on whats in season, and two farm-fresh organic eggs. It is Spain in a dish! It has the perfect balance of flavor from the smokiness of the paprika in the chorizo, the saltiness from the cured ham, the brightness from the fried tomato sauce, the added richness from the béchamel, and the fresh flavors of whatever vegetables are in season. All of this combined with a perfectly baked egg with its still-runny yolk and then being soaked up by a slice of a freshly baked baguette, its easy to see why it has all the rave for our customers.

This is another prepartion of eggs I was new too. This dish is actually quite easy to put together as all you do is assemble everything and then put it in the oven, but it is very easy to mess up. Within a minute, this dish can go from being perfectly cooked to horribly overcooked. There is a very small window of time that you must take out the baked eggs when the egg whites are still a little jiggly, but with carry over cooking, the eggs will be finish cooking through as you let it sit.

Huevos a la Flamenca

To assemble, put 3 oz of tomato frito sauce on the bottom of the cazuela. In the center, add a tablespoon of béchamel. In the 12 o clock position of the cazuela, add the broad beans. At the 9 o clock position add your slices of chorizo. In the rest of the open space, lay down your thinly sliced pieces of jamon serrano. I carefully position all of these ingredients because it creates a hole in the center that will help keep the egg yolks to stay in the center of the cazuela. If the egg yolks are both directly in the center, it will help cook the eggs more evenly.

When you have your Flamenca assembled, place on high heat until the tomato sauce starts to bubble. Crack two eggs into a bowl to make it easier to place eggs into the cazuela (plus it makes ensures that you don’t accidentally break the egg yolk if you were to crack the egg directly in). Using a spoon, create a little hole in the center of all the ingredients and then slide your eggs into the cazuela.

Place into a pan and then place in a hot oven and bake for about 10-15 minutes until the egg whites are pretty much cooked through but still jiggly. It may look a little undercooked as you pull it out, but all the residual heat from the tomato sauce will carry over cook the eggs to perfection.

Sprinkle with salt and chopped parsley then serve with couple slices of bread and then enjoy! There are two type of people who eat Huevos a la Flamenca in a certain way. Those who like to break the yolk and mix everything together and then those who like to individually fish out every ingredient. I prefer to pick out all of my ingredients because it’s like a eating a new dish with every bite!

Basque Stage Candidate Post: Scallop and Pork Belly Bocadillo w/ Popcorn Revuelto

So this dish I decided to do was conceived last minute as I was actually planning on doing a completely different dish for the past week or so for my Basque Stage Candidate Post. It wasn’t unti Tuesday morning that l I picked up my copy of the latest Lucky Peach, David Chang’s, the face behind Momofuku, quarterly journal of food writing. He had this little section where there was a recipe for a little concoction called “popcorn grits”. This had caught my attention and just had my mind racing instantly. For some reason, one of the first thoughts that came into my mind was revuelto. Revuelto is a probably one of my favorite preparation of eggs that I had discovered at The Harvest Vine (expect an All About Eggs! post about revuelto in the near future!). Revuelto is essentially softly scrambled eggs. I thought that popcorn grits would make for a perfect combination to the rich and creamy eggs, texturally and flavor wise. Then it dawned on me that I softly scrambled eggs weren’t going to be enough. I needed something more. Did it need a seafood? Or a meat? Or maybe both!? Then I thought about a special dish that my chef does every once in a while for special guests. He does a little play off of ‘bocadillos’ (Spanish for sandwiches) where he sandwiches a seared piece of seared foie gras between a sliced seared scallop. I thought that the scallop would go perfect with my popcorn revuelto but the foie gras to be a little over the top… Enter the pork belly…. the pork belly would give the dish the meatiness that it needs so I decided to replace it instead of the foie (I know, crazy right?). And just for fun, I thought I’d reincorporate popcorn as a crunch garnish, so I flavored it with Spanish smoked paprika and Piment d’ espelette. Piment d’ espelette is probably once of my favorite spices as it adds a real nice kick to anything you add it too. So to get back on track, here is my Basque Stage Candidate Post!

Scallop and Pork Belly Bocadillo w/ Popcorn Revuelto

Ingredient

  • Olive Oil
  • Popcorn Kernals
  • Heavy Cream
  • Milk
  • Butter
  • Eggs
  • Scallops
  • Braised Pork Belly

             Garnish

  • Reserved Popped Popcorn
  • Piment  d’ espelette
  • Pimenton Dulce

Procedure

Combine the oil and popcorn kernals in a large pot and set over high heat. Once the oil starts sizzling, cover the pot and lower the heat to medium.

Once the kernals start popping, make sure to shake the pot vigorously to make sure none of the popcorn burns. Once the popping starts to slow down drastically, take off heat and leave cover on until the pops stop.

Reserve atleast a cup of popcorn for the garnish. For the Garnish, toss together melted butter, popcorn, Piment d’ espelette, and Pimenton Dulce until covered evenly.

Heat up the milk, cream, and butter in a pan over medium heat. Once the mixture comes up to a simmer, add 1/3 of the popcorn and cook for about a minute. strain the liquid through a medium-meshed strainer (it’s important not to use a fine mesh strainer because you want to be able to push through the popcorn)

Once the liquid is strained, scrap the popcorn against the strainer, pushing through a popcorn-like puree (the popcorn ‘grits’). Scrap off all popcorn from the bottom of the strainer and set it aside. Repeat these steps with the remaining 2/3 of  popcorn. After the last batch, save the popcorn-infused cream.

In a saute pan, reduce the popcorn-infused cream until the consistency is really tight and not to runny. Timing for this dish is crucial as you don’t want to under-reduce or over-reduce your cream because it is the biggest factor for keeping your eggs the right consistency. Add the egg and then remove the pan from the heat. The residual heat from the cream should be hot enough to cook the egg all the way through. With a spatula, mix the eggs and the cream until the eggs start to set. Mid-way, add your popcorn ‘grits’ and salt then continue to stir. The eggs will be done when they there is no longer any uncooked eggwhite and have gained some body to them. They should be creamy and hold some form, but you will definitely know if they are overcooked if any chunks of egg have formed.

In a separate pan, heat up oil on high until barely smoking. Add scallops and let sear until golden brown. Feel free to check the caramelization and move it to a hotter part of the pan if it needs more caramelizing. Right before you flip the scallops, add the sliced pork belly. Flip the scallop and then turn off the heat. Flip the pork belly and then finish with chopped parsley.

Place the popcorn revuelto on the plate. Slice scallops in half and place a slice of pork belly between each side of the scallop making a sandwhich. Place on top of popcorn revuelto and then garnish with the Espelette and Pimenton popcorn. Make pretty with parsley oil and some micro-greens then enjoy!

I am really happy with how this dish turned out. The flavor combinations all worked really work together and there were so many different textures that made this dish really fun to eat! Thanks for reading and hopefully you enjoy this post as much as I enjoyed making it!

-Justin

All About Eggs!: Tortilla Española

Egg cookery has always been something that interested me. One of the many lessons I have learned in my early culinary school days is that cooking eggs will be one of the toughest jobs someone will have in a kitchen…..

Really?!? How could something as simple as cooking an egg be that difficult? Well….. Since I’ve started working brunch, I now understand what they say about eggs.

So this portion of my blog is dedicated too all things eggs! Something that is so easy to make, yet so hard to get right that it could be seen as an art form.

Working brunch at the Harvest Vine has taught me many new preparations of eggs and more importantly, how to properly cook eggs. My first All About Eggs! post is on one of the most traditional dishes of Spain, the Tortilla Española. I have chosen the Tortilla because it holds a large amount of importance to how I work in the kitchen. I have made it a goal of mine to perfect the art of cooking the omelet ever since I’ve had my first taste of one at Txori. It was perfect. A small wedge cut out of the disc shaped omelet served on toasted bread rubbed with garlic oil and then dabbed with 3 perfectly round dots of alioli. It doesn’t get any simpler than that, but simple has never tasted so delicious. It took me about 2 years in the making and over hundreds of tortilla but I have finally figured out the ways of the Tortilla Española. There are so many variables that can make or break your tortilla from the batter you make with your potatoes and eggs to the heat control under your pan.

(Photo taken from The Kiwi Project)

Tortilla Española is essentially a potato and onion omelet but the fillings of ingredients can be countless from diced chorizo or ham to various vegetables like peas, artichokes, or roasted peppers. Basically, you can make a tortilla with any ingredient you want. Get creative  and have some fun (check out one of my favorite renditions by Ferran Adrià, the egg and potato chip tortilla)!

To make Tortilla Española, it is preferred to use a potato that is not as starchy. At my work, we use regular russet potatoes and find that it works perfectly fine. Traditionally, Tortillas start with thinly sliced potatoes and onions being cooked down in a pan with oil to cover until the potatoes are tender. At our work, we use reheated panadera potatoes that we add to our eggs so it cuts the time in the kitchen.

We start with 2 quarts of panadera potatoes and slowly reheat them until they are hot to the touch. We then add them to 14 scrambled eggs whisked with a good amount of salt; this makes about 2 full sized Tortillas or around 9 mini Tortillas. The next part is one of the most critical parts of the Tortilla making process, which is to let the batter sit for 30 minutes to an hour. This lets the heated potatoes gently heat up the eggs (but not cook the eggs) to make a very thick batter. I find that the thicker the batter, the faster that center of the tortilla cooks all the way through. If the batter is too thin and water, then it’ll take you longer to cook the tortilla all the way through and also, I find that it makes it easier to brown the outsides of the tortilla. Which is what we don’t want!

Next comes the frying. The key to the frying is to make sure you have the right pan. I prefer deep, heavy skillets that keep an even heat throughout the pan. Now for the oil, you got to make sure that you use enough oil so that the Tortilla doesn’t stick to the bottom of the pan and also, you need to make sure that the oil is heated up pretty hot. I usually heat it up until right it starts smoking before I add the potato and egg mixture so it instantly sets the bottom of the omelet. After adding the eggs, I return the pan to the stove and set the heat on medium low and carefully watch the omelet by running a spatula around the outside of the rim and scraping the bottom of the pan, making sure it doesn’t stick. When the outer edge of the omelet is thick and the center of the uncooked side looks like its no longer liquid its ready to be flipped!

Known as “la vuelta”, which means the flip, is probably the hardest part of the Tortilla making process. First, run a spatula around the rim again to make sure there is no sticking, then place a flat plate over the pan holding it firmly with your free hand thats not holding the pan handle. Then using both hands, carefully flip over the pan and carefully lift it from the plate, releasing the omelet from the pan. The cooked side of the tortilla should be a golden color with very little browning.

Next, reheat the pan with oil until barely smoking and then carefully push the omelet back into the pan, making sure to tuck in all around the tortilla to form the disc shape. From here on out, it is all about making sure that you watch the heat under the pan isn’t too hot that it browns the omelet. After every 4-5 minutes, I flip the tortilla until the center of the tortilla feels cooked all the way through. A toothpick can be inserted and should come out dry too show you whether or not the tortilla is done.


Even after making a couple hundred of these, I find myself finding new ways to perfect my Tortilla Española. It is always a great feeling when you flip out your Tortilla for the last time and let it sit before you cut into them and indulge in the light and fluffy texture of Tortilla!

Tortilla Española Wrapped in Jamon Serrano then seared until crispy!