Spanish Trout Tortilla with Roasted Red Peppers
Reprinted with permission from Lake Fish: Modern Cooking with Freshwater Fish by Keane Amdahl, published by Minnesota Historical Society Press. mnhspress.org
This recipe from Keane Amdahl’s Lake Fish: Modern Cooking with Freshwater Fish is perfect for breakfast, lunch, or dinner. Not dissimilar to an omelet, a frittata, or even a quiche, this egg and potato dish also happens to pair very well with trout. The addition of sweet roasted red peppers and a touch of sherry helps ramp up the delicious Spanish flavors.
6 large eggs
2 tablespoons sherry
1 cup boiled potatoes cut into quarter-inch pieces
1 cup roasted red bell pepper cut
into quarter-inch pieces
1/2 cup roughly chopped red onion
2 cups cooked, flaked trout
Preheat oven to 400 degrees. In a mixing bowl, whisk together
eggs and sherry. Season with salt and pepper.
Add 2 tablespoons oil and 2 tablespoons butter to a large skillet over medium-high heat. When the butter is melted and frothy, add in potatoes, red peppers, onions, and fish. Cook, stirring, for about 1 minute, then pour in the egg mixture. Stir to combine, and as the egg starts to form large curds, place skillet in the oven and cook for approximately 20 minutes or until egg has set and starts to brown around the edges.
Remove skillet from oven and cover with a large plate or platter. Flip over the skillet to release the egg mixture onto the plate. Add the egg mixture back to the skillet, now with the bottom side up, place back in the oven, and bake for another 10 minutes or until the egg is fully set into one large egg “pancake.” Remove from the oven and turn out onto a platter. Cut into wedges and serve.
About the chef:
Keane Amdahl’s new cookbook Lake Fish – Modern Cooking with Freshwater Fish taps the bounty of the Midwest’s abundant streams, lakes, and even inland seas, with recipes that inspire you to make the most of what’s at hand. Keane is a food blogger who lives in the Twin Cities area of Minnesota. Visit http://foodstoned.com/