“Over Easy: Sweet and Savory Recipes for Leisurely Days”
While obviously not as prosaic, the title for this cookbook by Joy Wilson could simply be be “Brunch for Everyone.” Need a menu for teenagers? There are breakfast versions of burritos, burgers, and BLTs. Bridesmaid brunch? Find watermelon-mint sangria, egg white omelets with caramelized mushrooms and herbs, and chocolate brioche . The family on Easter after church? Ideas include strawberry citrus salad, blueberry-pistachio tabbouleh, spinach and artichoke strata, and lavender egg bread. The pea and goat cheese tortilla below could be added to any of these menus. Something for everyone.
Clarkson Potter/Publishers. $27.
Reach Marion Sullivan at firstname.lastname@example.org.
Pea and Goat Cheese Tortilla
Adapted from “Over Easy: Sweet and Savory Recipes for Leisurely Days”
Serves 6 to 8
The classic Spanish tortilla is a baked mixture of eggs and potatoes, sort of like a crustless quiche loaded with layers of soft potato slices. I added green peas and tangy goat cheese, making it a really beautiful dish for a spring morning.
5 tablespoons canola oil
1 small yellow onion, cut in half and into medium slices
3 large russet potatoes, peeled and sliced 1⁄8-inch thick
3 tablespoons ghee or clarified butter
Freshly cracked black pepper
8 large eggs
2 tablespoons finely chopped flat-leaf parsley
1⁄4 cup heavy cream
1 cup fresh English peas or frozen peas, thawed
2⁄3 cup crumbled goat cheese
Place a rack in the middle of the oven and preheat to 400 degrees. Line a rimmed baking sheet with foil and set aside.
In a medium saute pan set over medium heat, heat 2 tablespoons of the oil. Add the onions and cook, stirring, for 6 minutes, until translucent and just starting to brown. Add 3 tablespoons of water and cook for about 4 minutes, scraping up any brown bits from the bottom of the pan, until the water evaporates and the onions take on a uniform brown color.
Transfer the onions to the prepared roasting pan. Add the potato slices and toss well. Add 1 tablespoon of the butter and the remaining 3 tablespoons oil, and season generously with salt and pepper. Toss with tongs. Cover the pan with foil.
Bake until the potatoes are tender, 25 to 30 minutes. Let cool for 15 minutes. Reduce the oven temperature to 350 degrees.
In a medium bowl, whisk together the eggs, parsley, and cream. Stir in the peas and half of the goat cheese. Season with salt and pepper.
In a 10-inch cast-iron skillet set over medium-high heat, melt the remaining 2 tablespoons butter, swirling the pan so that the butter coats the sides of the pan as well. Add half of the cooked potatoes and goat cheese to the pan. Top with half of the egg mixture, spreading the peas as evenly as possible across the pan. Repeat. Cover with foil.
Bake for 30 minutes. Remove the foil and bake for 5 to 10 more minutes, until the tortilla is slightly browned and lightly puffed. Slice and serve directly from the skillet, warm, or at room temperature.