Below is the potato tortilla recipe exactly as it's written in Vegetarian Times magazine (Jul/Aug 2006), plus some editorial remarks from me. The cooking times they describe are highly approximate. The instructions call for making two tortillas, whereas I make just one. To do this, I reduce the overall amount of ingredients only slightly (i.e., one bunch of asparagus, 4-5 med. sized Yukon golds--and I stick with the large whole onion and 8 eggs).
You either need two equally biggish skillets to prepare this dish, or be prepared to improvise, because you have to flip the tortilla half-way through. (I've done it three times now and it's never been a problem.)
1 lb. asparagus, cut into 3/4-inch lengths (about 3 cups)
1 Tbsp. plus 4 tsp. olive oil
1 lb. Yukon gold potatoes, peeled, then quartered, then sliced (about 2 3/4 cups)
1 large onion, halved and thinly sliced (about 2 cups)
3/4 tsp. salt
8 large eggs
1/4 tsp. ground black pepper
1 cup grated manchego cheese
1) Steam asparagus 3-5 minutes, or until tender. Refresh under cold running water and drain.
[Can take up to 10 minutes for thick asparagus.]
2) Heat 1 tbsp oil in large skillet over medium heat. Add potatoes, onion and 1/4 tsp salt. Cook 3-5 minutes, or until potatoes begin to brown, stirring often. Cover, reduce heat to low, and cook 20 minutes, or until tender, stirring occasionally. Remove from skillet.
[Takes at least five minutes on my stove! When it's time, I cover the skillet tightly with aluminum foil and turn the heat down to low while I make the corn salad recipe below.]
3) Beat eggs, remaining salt and pepper in bowl. Stir in cheese and asparagus.
4) Add 2 tsp oil to skillet and increase heat to medium low. Pour in half of the egg mixture [if you're making two--otherwise, add all of it]. Sprinkle with half of potatoes, and cook 3 to 5 minutes or until bottom of tortilla is browned. [I was never able to determine if the bottom of the tortilla was browned--as if!] Remove skillet from heat; invert large plate over tortilla. Grip skillet sides and plate with oven mitts, an flip tortilla onto plate. Return tortilla to skillet, browned side up. [I don't know about you, but this sounds highly problematic to me. Just use another skillet, right?] Cook 1 to 2 minutes more, or until bottom is browned. [At this point, I just turn the heat down to low and let it sit there while I clean up.]
The recipe goes on to talk about transferring the tortilla to a serving platter, and serving it with Romesco sauce, but I don't like Romesco sauce and the tortilla's delicious without it and I generally like to effect as few "transfers" as possible in the kitchen. Serve it from the skillet!
Grilled Corn and Black Bean Salad
Toss together all ingredients in a large serving bowl. Season to taste with salt and pepper, and serve.
4 ears corn. Slice off the kernels and saute them in butter until lightly browned and flavorful, about 10 minutes.
1 14-oz. can black beans, rinsed and drained
1 yellow bell pepper, cut into 1/2-inch dice [definitely use yellow]
3/4 cup grape tomatoes, halved
3 Tbsp coarsely chopped cilantro
2 Tbsp olive oil
2 Tbsp lime juice
1 small jalapeno, seeded and finely chopped (about 1 Tbsp)
1/2 tsp. ground cumin