This dish was somehow inspired by the classic tapa known as Tortilla Española. Don’t ask how, as I am not sure myself. The potatoes used are important here. Find something like a Yellow Finn or Yukon Gold, or other potato that possesses a slightly sweet and nutty flavor without being a really waxy type, nor really mealy. Potato size also matters. The idea is the potato and sauce work together to highlight each other’s flavor, while the tomato acts as a counterpoint with acid and fruit, and the parsley adds earthy and vegetal notes.
INGREDIENTS:
8-12 2-inch potatoes such as Yukon Gold, Yellow Finn, or other semi-waxy potato 1 recipe Cauliflower Sauce for Steamed Potatoes (See recipe) 2 ripe firm fleshed tomatoes, seeded, filleted (see technique on site) and cut into 1/4-inch dice ¼ cup packed flat leaf parsley leaves, lightly chopped Salt and Pepper to taste Olive oil as neededMETHOD:
Steam of very gently simmer the potatoes until done. If cooking immersed in water be sure the potatoes do not get over cooked and crack or blow up.
While the potatoes cook, make the Cauliflower Sauce up until adding the butter. Keep warm.
Toss the tomatoes with a little olive oil in a bowl. Season lightly with salt and pepper.
When the potatoes are done, drain and put in a bowl. Drizzle with oil and roll around to coat well. Now, you have choices; you can slice the potatoes into ¼-inch thick slices and either arrange them nicely or just toss ‘em on a platter, or you can just put them on a plate, or use a fork to crush the tops down. Whatever you do, do it quickly so the potatoes stay hot.
Place your potatoes however you choose, and finish the sauce by adding the butter (see recipe). Sauce the potatoes. Add the parsley to the seasoned tomatoes and toss to mix well, then scatter over the sauced potatoes. Serve right away or at room temperature.
Chef’s Notes: For an elegant presentation, slice the potatoes and arrange on a platter in overlapping rings. You can dust the lot with a little Pimenton for color if you think the dish can stand a little more smoke. For the olive oil, use something with some character, but not something as strong as a Tuscan EVOO as it would overpower the sauce. Adding pine nuts would work well also.
Serves: 4
Source: Chef Andrew E Cohen
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