Eggs, Of course, It's Nearly Easter!

Having planned this feature on eggs several months ago to coincide with Easter week, we felt we were in pretty good company when we opened April's Bon Appetit and saw that their editors had the same idea.  (I don't think they copied us, but wouldn't that be something.)

Here's their take on eggs.  I'm eager to try the scrambled version they offer as a creamier, softer version of the skillet standby.  Speaking of, I found another scrambled method in Food and Wine mag recently.  They recommend a poached scramble in which you boil the water and dump the whisked eggs in for about a minute, then drain thoroughly, first in sieve, then in paper towels.  No added fat, super fluffy and light--only drawback is it's difficult to do for a crowd.  But as a quick repast for one or two, it's perfect.

Poached Scrambled Eggs--Try it before you scoff!

Our other go-to egg dish, particularly for a weeknight supper, is a frittata--or as the Spanish say, tortilla.

I'll never forget my first visit to Spain.  I decamped there for a semester abroad, stepped into a cafe and ordered a "tortilla espanola".  In my youth, I was not an eater of eggs in any form, and was dismayed to receive a potato and onion omelet when I expected a round of flat bread.  But the dish grew on me and I soon acquired a taste, as well as a recipe, for this quintessential Spanish meal. 

Tortilla Espanola

1 large potato cut in small cubes
1 small onion, chopped
olive oil
6 large eggs
salt/pepper to taste

In medium saucepan, boil potato cubes til cooked, about 10 minutes.  (Traditionalists fry them in the skillet with oil, but my version cuts fat and splatter.)  Heat onions in oil and saute til soft. When potatoes are done, drain them thoroughly and add to skillet with onions.  Meanwhile, whisk eggs in medium bowl with salt and pepper.  Pour the eggs into the hot skillet and distribute them over the vegetables evenly.  Allow them to cook on medium, gently scraping sides of skillet and tipping it to allow uncooked eggs to seep underneath.  When the bottom of the tortilla is just solidified,  carefully slide the tortilla, cooked side down, onto a plate.  Invert the skillet over the plate and turn the tortilla over so it lands, raw side down, back in the skillet.  Return to the heat and complete cooking.  [NOTE:  if the dexterity required for this operation seems too intimidating, you can pop the skillet into the broiler to finish cooking the top, just be sure to use an oven proof pan or wrap the skillet's plastic handle with several layers of foil.]

Some alternative combos for jazzing up the frittata:

• olives, sundried tomatoes, scallions, fresh herbs and feta cheese
• onions, sausage, spinach and provolone
• fresh tomatoes, basil, mozzarella
• ham and cheddar

What's your favorite combination?