It is true. And while this might not come as a surprise to you, I was taken aback at the ever-growing bowl of eggs accumulating in my refrigerator. We have two Plymouth Rock hens, affectionately nicknamed, The Girls. The girls spend their days in the north-east corner of our back yard, combing the grass for something tasty to eat. Cooing and clucking they come rushing up to us in anticipation of treats, and we ceremoniously fork over dandelion greens or carrot peels. We, in return are rewarded with eggs. A lot of eggs.
This great discovery led me to seek out more egg-based dishes, but a family of meringue and lemon curd we are not.
Dorie’s Spanish Basque Tortilla changed the way I approach a refrigerator full of eggs and savory egg dishes. Before following her lead, my savory egg dishes were a hot caloric mess, the product of too much cheese, a 350-degree oven and a 9×13 glass Pyrex dish.
In her version, diced potatoes and onions are cooked until just tender in 2 tablespoons of olive oil, then folded into 9 eggs whisked, and taken for a turn under the broiler. Sliced into sixths and served with a spinach salad and crowned with tomato jam, I have timely and refined answer to mid-week dinners.
As much as I want you to enjoy this tortilla, I’m guessing you already have a fantastic egg dish, so I’ll lead you to another favorite recipe, New York Times columnistÂ Mark Bittman’s Tomato Jam. I’ve been making this jam for a couple of years now, giving it out at christmas, and spreading it on just about everything. Â My favorite way is to have it with eggs, as a filling or topping for an omelet, a spread on toast for an egg sandwich, Â or a garnish for scrambled eggs. It really takes eggs from everyday to elegant. The jam comes together quite quickly, you’ll be pleased as punch with your success.