I recently discovered I Heart Cooking Club that picks a different celebrity chef every 6 months and all participating members cook their recipes. I am so bummed that I missed the 6 months they were concentrating on Jamie Oliver. He's one of my favorites and I own two of his books. Oh well, for the present, the focus is Madhur Jaffrey. Madhur Jaffrey is an accomplished celebrity chef and actress, with dozens of cookbooks to her name. Since I already own two of her cookbooks, I decided to embrace this Cooking Club theme.
This recipe is from her cookbook, World Vegetarian. This is an exhaustive volume of over 700 pages of recipes from all over the world. Although the majority of the recipes are Indian which is her area of expertise, there are many recipes included from everywhere - Trinidad, Ecuador, Cypress, Indonesia and beyond.
Spanish Egg & Potato Cake(click here for printable recipe)
1 lb. potato, peeled and sliced as thin as possible
1 1/4 teaspoons salt, separated
1 cup olive oil
1/8 teaspoon dried oregano
1/4 cup water
black pepper, to taste
Arrange the potato slices in the bottom of a 10 inch skillet. Sprinkle 1 teaspoon of the salt on top. Add the oil and on medium heat, bring to a simmer. Cover, reduce the heat to low and cook for 10 minutes.
In a small bowl, whisk the eggs with the remaining salt, pepper, oregano and water.
Pour out the oil and remove the potato slices to a paper towel lined plate.
Strain oil and reserve for reuse.
Add 2 tablespoons of the same oil back into the skillet. Pour the eggs in and cook for 1 minute on medium heat. Reduce to low and add the potato slices on top. Cook on medium low heat for 10 minutes.
Place a plate on top and flip the cake onto the plate. Slide it back into the skillet and cook the other side for 2-3 minutes.
Flip over onto serving dish.
Note: Her original recipe also included 1/2 onion, peeled and sliced to be fried with the potatoes.
Don't forget to check out other Madhur Jaffrey recipes I've already tried:
Moong Dal Bhajia
Green Lentil Dal
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