Potato and Zucchini Egg Tart (Feinkochen)
We love the combination of potatoes and eggs—it’s so basic and comforting. Inspired by the classic Spanish tortilla (in Yiddish, Feinkochen), we’ve added sliced zucchini and grated Gruyère to our version. It’s a perfect appetizer to serve at Shavuot, when it is traditional to eat dairy foods.
The tart works either as a plated appetizer served with mixed greens, or cut into squares as an hors d’oeuvre. Our Savory Plum-Tomato Jam (here) is a great garnish, but we’ve also included a recipe for a spicier condiment: Spanish sofrito, a classic Iberian sauce of aromatic ingredients cut into small pieces and sautéed in cooking oil. The egg tart can be served at room temperature.
SERVES 8 TO 10 AS AN APPETIZER OR MAKES 24 HORS D’OEUVRES
1½ pounds Yukon Gold potatoes, halved and sliced paper thin
1 medium Vidalia onion, sliced paper thin (½ cup)
1 cup extra-virgin olive oil plus more for brushing
2 teaspoons kosher salt, plus more for seasoning
6 extra-large eggs
Freshly ground black pepper
10 ounces zucchini, sliced ⅛ inch thick
⅓ cup grated Gruyère or Parmesan cheese
Sofrito (recipe follows)
In a medium bowl, combine the potatoes and onion. In a broiler-safe 12-inch nonstick or cast-iron skillet, heat the oil over medium-low heat. Add the potato mixture, flatten as much as possible with a spatula, and cook until the potatoes are fork-tender but not brown, about 10 minutes. Shake the pan to make sure the whole mass isn’t sticking and is cooking evenly. If the mixture starts to brown, lower the heat.
Place a colander over a bowl. Remove the pan from the heat and gently turn the potatoes and onions into the colander. Allow the oil to drain for at least 5 minutes. Season the mixture with 1 teaspoon of the salt while in the colander. Reserve the pan and the oil from the bowl. Use this oil to finish the dish and for the sofrito.
Pour off any additional oil left in the pan. In a large bowl, beat the eggs. Add the remaining 1 teaspoon salt and season with the pepper. Add the potato mixture and carefully combine. Let sit for at least 10 minutes to set.
Heat a grill pan over high heat until very hot. Brush the zucchini lightly with the reserved olive oil. Add the zucchini and grill until it has grill marks, 1 to 3 minutes. Flip the zucchini and repeat on the second side. Set aside.
Preheat the broiler. Heat 2 tablespoons of the reserved oil over medium heat in the broiler-safe skillet used previously. Add the egg mixture, sprinkle the cheese, and arrange the zucchini in a single layer over it. Cook until the eggs are cooked on the sides and partially set in the middle, about 5 minutes. Transfer the pan to the broiler and broil until the eggs are golden, 3 to 7 minutes.
Remove the pan from the broiler and let cool slightly. Run a knife or spatula around the edge and then under the egg tart to loosen it. Slide onto a serving plate or cutting board. Cut into slices, or into 2-inch squares to serve as hors d’oeuvres. Pass the sofrito, or add a small dollop to cut pieces.
Sofrito
Sofrito is so delicious you may find yourself using it in various other ways—stirred into soups, spread on bread, and mixed in with grilled or roasted vegetables. Store in the refrigerator for at least two weeks.
MAKES ABOUT 1 CUP
½ cup extra-virgin olive oil or oil reserved from the previous recipe
2 medium onions, minced (about 3 cups)
½ teaspoon sugar
1 teaspoon kosher salt
12 ounces canned diced tomatoes, drained
½ teaspoon smoked Spanish paprika or regular paprika
1 bay leaf
Heat the oil in a medium skillet over medium heat. Add the onions, sugar, and salt. Reduce the heat to low and cook the onions, stirring occasionally, until caramelized, about 45 minutes. If the onions start to get very dark, lower the heat or add 1 tablespoon of water to slow down the cooking.
Add the tomatoes, paprika, and bay leaf and simmer over medium heat until the mixture gets very thick and the tomatoes start to separate from the oil, 10 to 15 minutes. Discard the bay leaf. Serve warm or at room temperature.