Tortilla Sandwich

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 2 servings
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Ingredients

Fig Jam Aioli:

1 whole egg plus 2 large egg yolks

1 small clove garlic 

2 cups olive oil 

3 tablespoons lemon juice 

One 8-ounce container high quality fig jam 

Salt 

Tortilla Sandwich:

2 ciabatta buns or good quality French bread rolls

2 tablespoons canola oil 

Four 1/2-inch slices Spanish Tortilla, recipe follows

2 store-bought or homemade Marinated Peppers, recipe follows, sliced into strips

Small handful arugula 

Spanish Tortilla:

2 pounds russet potatoes, peeled and thinly sliced

2 large yellow onions, thinly sliced

4 cups plus 2 tablespoons olive oil, plus more if needed

2 fresh bay leaves

2 cloves garlic, smashed

8 large eggs

Salt and freshly ground black pepper

Marinated Peppers:

8 red bell peppers

2 cups plus 2 tablespoons olive oil

1 1/2 cups sherry vinegar

1 tablespoon fresh thyme leaves

1 teaspoon red pepper flakes

2 fresh bay leaves

2 cloves garlic, minced

Salt and freshly ground black pepper

Directions

  1. For the aioli: In a food processor, combine the eggs and garlic. With the processor running, slowly add the oil in a steady stream. Thin down the aioli with the lemon juice, to keep the emulsion from breaking. Add in the jam, and process until fully incorporated. Season with salt.
  2. For the sandwich: Toast the bread in an oven or a hot dry pan. You could also grill it, the char would add a nice flavor to the sandwich.
  3. In a large skillet, heat the oil and sear the slices of tortilla, gently flipping with a spatula until golden brown and crispy, about 1 minute per side.
  4. Spread a generous dollop of the aioli on the buns and place 2 slices of crispy tortilla on each. Top with some Marinated Peppers, garnish with the arugula. Close the sandwich with the top bun and serve.

Spanish Tortilla:

Yield: 12 slices
  1. Place the potatoes and onions in a large pot, and pour in 4 cups of the olive oil, adding more if necessary to cover. Add in the bay leaves and garlic and simmer over medium heat, stirring occasionally until the potatoes are tender enough to be smashed by a spoon, but not falling apart, 15 to 20 minutes. Remove from the heat. Carefully drain the oil and cool. Reserve the oil for the next time you make a tortilla, it will continue to develop flavor and make your tortillas better. Cool the potatoes and onions.
  2. Preheat the oven to 350 degrees F.
  3. Whisk the eggs with a pinch each of salt and pepper, until combined. Carefully fold in the onions and potatoes. Set aside.
  4. In a large cast-iron skillet, heat the remaining 2 tablespoons oil over medium heat. Pour the egg, potato and onion mixture into the pan, shaking to evenly distribute. Carefully stir until level and then cook just until it begins to set, about 5 minutes. Transfer to the preheated oven and cook until set, 20 to 25 minutes.
  5. Here comes the fun part. Remove from the oven, and place a large cutting board or plate over the skillet. Carefully invert the skillet to transfer the tortilla onto the board. Gently slide the tortilla back into the pan and return to the oven for another 10 minutes. Remove from the oven and immediately remove from the pan. Cool the tortilla 20 minutes before slicing and serving.

Marinated Peppers:

Yield: 8 servings
  1. Preheat the oven to 450 degrees F. Line a sheet tray with foil.
  2. In a bowl, toss the peppers with 2 tablespoons of the oil. Place on the prepared sheet tray and roast until the skins blister and start to peel away, about 20 minutes.
  3. Place the peppers in a paper bag or in a metal bowl covered with plastic wrap. The steam will help the skins slide right off. When cool, peel the peppers.
  4. Combine the remaining 2 cups oil, the vinegar, thyme, red pepper, bay leaves and garlic in a deep, high-sided plastic container, and then whisk until fully incorporated. Season with salt and pepper. Place the cooled and peeled peppers in the mixture and marinate for at least 6 hours and up to overnight in the refrigerator.
  5. Store the marinated peppers refrigerated for up to 14 days in an airtight container.

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