APRIL 4 • 2024 | 41
bubbling, cook, stirring
occasionally, until potatoes
and onions are meltingly
tender, about 25 minutes.
Set a fine-mesh strainer
over a heatproof bowl and
drain potatoes and onions
of excess oil. Reserve oil.
Transfer potatoes and
onions to a medium heat-
proof bowl and season
generously with salt,
stirring well to combine.
Beat eggs vigorously to
re-froth, then scrape potato
and onion in and stir until
thoroughly combined. Set
aside for 5 minutes.
Meanwhile, wipe out
skillet. Add 3 tablespoons
(45 ml) reserved frying oil to
skillet and set over medi-
um-high heat until shimmer-
ing. Scrape egg mixture into
skillet and cook, swirling and
shaking pan rapidly, until
bottom and sides begin to
set, about 3 minutes. Using a
heatproof spatula, press the
edges in to begin to form
the tortilla’s puck shape.
Continue to cook, ad-
justing heat to prevent the
tortilla from burning, until be-
ginning to set around edges,
about 3 minutes longer.
Working over a sink or
garbage can, place a large
overturned flat plate or lid
on top of skillet, set hand on
top (use a dish towel if you
are sensitive to heat) and, in
a very quick motion, invert
tortilla onto it. Add 1 more ta-
blespoon (15ml) reserved oil
to skillet and return to heat.
Carefully slide tortilla back
into skillet and continue to
cook until second side is
beginning to firm up, about 2
minutes. Use rubber spatula
to again press the sides in to
form a rounded puck shape.
Continue to cook tortilla
until lightly browned on
second side but still tender
in the center when pressed
with a finger, about 2 min-
utes longer. You can flip the
tortilla a few more times
during these last minutes
of cooking, which helps to
cook the center more evenly
and reinforce the shape.
Carefully slide tortilla out
of skillet onto a clean plate
(or invert it onto a clean
plate using same method
as before) and let stand
at least 5 minutes before
serving with aioli or romesco
sauce. Tortilla can be cut into
wedges for a larger meal or
into cubes for an hors d’oeu-
vre–sized snack. It is just as
good, if not better, at room
temperature.
Leftover tortilla can be
refrigerated up to 3 days;
allow to return to room
temperature before serving.
Remaining frying oil can be
used in other dishes; it has
an excellent flavor thanks to
the long cooking with potato
and onion.
CRISPY LEMON CHICKEN
WITH POTATOES AND
OREGANO
Serves 4
Adapted from Melissa Clar
Meat
INGREDIENTS
1 lemon
1¾ pounds Yukon Gold potatoes,
peeled and thinly sliced
2½ teaspoons dried oregano,
divided
½ teaspoon kosher salt, plus more
to taste
¾ teaspoon freshly ground black
pepper, divided
3 tablespoons extra-virgin olive
oil, divided
2¼ to 2½ pounds bone-in, skin-
on chicken thighs and drumsticks
3 fat garlic cloves, minced or finely
grated
Crushed red pepper flakes
Torn parsley, basil or mint leaves,
for serving
Lemon wedges, for serving
(optional)
Preparation
Heat oven to 425°F and, if
you like, line a sheet pan
with parchment paper or a
silicone liner. Grate the zest
from the lemon into a large
bowl and cut the naked lem-
on in half. Set aside.
Put the potatoes, ½ tea-
spoon oregano, ½ teaspoon
salt, and ¼ teaspoon black
pepper onto the prepared
sheet pan, tossing well to
coat. Spread potatoes out
into a single layer. Squeeze
one lemon half all over
potatoes and drizzle with 1
tablespoon of the oil. Roast
potatoes for 15 minutes.
While the potatoes are
roasting, pat the chicken
dry with paper towels and
season all over with salt to
taste and ½ teaspoon black
pepper. To the bowl with
the lemon zest, stir in the
garlic, remaining 2 tea-
spoons oregano, and a
large pinch of red pepper
flakes. Rub mixture over
chicken. If you don’t plan
to eat the skin, concen-
trate the mixture under-
neath the skin.
After roasting the
potatoes for 15 minutes,
add chicken to the pan,
placing the pieces skin
side atop the potatoes.
Drizzle chicken and
potatoes with remaining 2
tablespoons olive oil. Roast
until chicken and potatoes
are cooked through and
everything is golden and
crisped, 25 to 30 minutes
longer.
Transfer chicken and
potatoes to a platter or
serving plates, sprinkle with
torn herbs, and squeeze the
remaining lemon half over.
CORNED BEEF WITH
BROWN SUGAR GLAZE
Meat
Ingredients
3-5-pound corned beef
¾ cup brown sugar
3 tablespoons oil
Preparation
Fill a pot large enough
to hold the corned beef
halfway with water and bring
to a simmer. Rinse corned
beef under cold water and
add to pot. Simmer the
corned beef for about two
hours. Remove the corned
beef from the pot and let
cool. Once cool, slice it
against the grain and place
the slices in a baking dish.
Whisk brown sugar and oil
together and pour over the
corned beef, cover tightly
with foil, and bake in a 350 F
oven for 45 minutes.