Recently I visited ANXO Cider and Pintxos Bar in Washington, DC and enjoyed delicious pintxos (small bites, like tapas) and Basque sidras. Here at Millstone, we’ve created some collaboration ciders with ANXO that are served on tap at their bar, and we’ve also crafted a Basque style cider of our own, Sidra Americana. All are dry, rustic, funky, and tart, a perfect pairing for salty pintxos or a rich, savory Spanish tortilla.
I wanted to recapture the rich flavors of Basque cuisine celebrated at ANXO, so I picked up a bottle of Sidra Americana and set about cooking a Basque inspired meal with cider at home! For guidance, I consulted The Basque Book by Alexandra Rajj, Eder Montero, and Rebecca Flint Marx, as well as The Old World Kitchen by Elisabeth Luard. Both offer excellent recipes for a variety of Basque and Spanish classics including a Spanish tortilla, also known as a tortilla Espagnole and omelette Basquaise.
The ingredients and recipe for this omelette are very simple and straightforward, although you will need to turn out the omelette to flip it in the middle of cooking to firmly cook both sides. For this step I used an 8-inch, non stick pan, which worked perfectly. Don’t be intimidated by the flip, take a deep breath and turn the omelette out in one swift motion with conviction! It is well worth the delicious savory tortilla and bright glass of cider that follows.
- 1 pound potatoes
- 1 small white or yellow onion
- 6 eggs
- Olive oil
- Scrub the potatoes. Cut into slices of matchstick thickness, but about ½ inch - 1 inch long. Finely dice the onion.
- Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the potatoes and onion and saute, cooking until the onions are clear and potatoes soft. Stir frequently to avoid much browning and add a few dashes of salt. You may need to add more olive oil while cooking to prevent sticking. When the potatoes are cooked through, remove the pan from heat and let cool briefly. Taste and mix in a bit more salt to your preference.
- Meanwhile, crack the eggs into a mixing bowl and whisk whites and yolks together. Add the potatoes and onions into the eggs and stir together.
- Clean the skillet of any browned bits and coat the pan with about 1 tbsp olive oil, adding more if necessary to really grease the skillet. Heat on medium high.
- Pour the egg and veg mixture into the skillet and cook until the bottom is slightly browned and firm. Check the sides every few minutes with a spatula, when the omelette is firm on the sides and around the top edges it is ready to flip.
- Place a plate over the skillet, and with one hand on the skillet handle and another on the plate, flip the omelette out of the pan and onto the plate in one swift motion. Slide the omelette back into the pan and cook for a few minutes more so that the other side of the tortilla is firm and cooked through. Slide or turn out again onto a plate and serve warm or cold.
- If you have a few extra minutes, cook up a quick red pepper sauce (recipe follows) and garnish the tortilla with the sauce and chopped fresh parsley. Serve with pintxos or a green salad on the side. Stay tuned for a post on easy, DIY pintxos!
Pair with a glass of Sidra Americana for a satisfying balance between a bright, tart cider and the earthy, rich tortilla.
Red Pepper Sauce
- 2 Red Bell Peppers
- 2-4 Fish Peppers
- 1 Beefsteak tomato
- 1 cloves garlic
- Olive oil
- Salt, pepper, and smoked paprika
- Large splash cider
Mince the bell peppers, fish peppers, and garlic. Chop the tomato. In a small pan, add a splash of olive oil and saute vegetables on medium heat until soft. Add a dash of salt, pepper, and smoked paprika. Add a large splash of cider and allow this liquid to cook off. Taste and adjust seasoning, then serve!
By Caiti Sullivan, Millstone's Events and Markets Coordinator. For more locally focused recipes and thoughts on food, visit Caiti's blog, Charm City Homestead.