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. 

