We are frequent patrons of craft beer bars. What that entails, aside from the potential of beer bellies, is leftover French fries. They are such a ubiquitous side dish at pubs and bars they are difficult to avoid. We usually try to limit our fat intake by one of us subbing the fries with a side salad and sharing the two sides, but subbing isn’t always possible. (We don’t always behave rationally, either, lol.) Anyhow, I often have leftover fries in the fridge. I could crisp them up in the toaster, but reheated fries are never as good as right out of the frier. Enters tortilla Española.
Authentic recipes slow-cook sliced potatoes in olive oil, which gives the potato tortilla a beautifully creamy texture and satisfying heft. This version with French fries has a less creamy, fluffier texture, but the richness of the fries does make for an easy yet indulgent breakfast. I usually use onion, but here, I’m using two onion relatives, leek and shallot, for an extra flavorful twist.
DASH Meal: Tortilla Española with Leek & Shallot
DASH considerations: Tortilla Española with leek and shallot is on the indulgent side. Pair it with a side of cut-up vegetable or fruit to balance out the higher fat content, and go easy on oil for other meals of the day. In summer, this would make an awesome lunch with chilled gazpacho and a hunk of country bread.
1.5 vegetables & fruits (2 if you count fries as a vegetable serving...)
1 meats & fish
1.5 fat & oil
Preheat the oven (I use a toaster oven) to 400 F.
In an oven-proof skillet, heat the olive oil on medium high heat.
Add the leek and shallot and sauté until they are translucent throughout and brown on the edges.
Add the French fries and saute, stirring occasionally to prevent burning.
Scrape the thyme leaves off the stem and add them to the skillet. Stir to combine. Season with salt and pepper.
Pour the egg mixture into the skillet. Give it a good stir to combine with the other ingredients.
Place the skillet in the oven and bake for 8-10 minutes, or until the egg is set. (This happens pretty fast in my little toaster oven; it may take longer in a full-sized oven.)
We had this allium-packed tortilla Española with a cheese-topped toast and apple for a filling breakfast.
When I made jerk chicken in the oven the other day, I lined the baking pan with rounds of sweet potato and carrots before placing the jerk-marinated chicken on top. I added some extra jerk marinade dollops on the vegetables, then roasted the whole assembly for 40 minutes at 375 degrees. This gave me a good amount of ready-to-go veggies for the next few days.
This salad uses some of that sweet potato. A quick, creamy and tangy dressing made with remaining jerk marinade and some coconut flakes on top complete the picture. If you don’t have jerk chicken or jerk-roasted sweet potato, I think plain grilled chicken and roasted sweet potato would work just fine in this salad. Sprinkling a bit of jerk spice mix might be a good idea if you are using plain ingredients. The jerk dressing and coconut flakes really livens up the otherwise workaday autumn/winter salad (not that there’s anything wrong with that, either)!
Jerk Chicken, Roasted Sweet Potato & Arugula Salad with Creamy Jerk Dressing
DASH benefits: It’s a salad. Well. Okay. It’s full of lean protein from the leftover jerk chicken breast and the egg, and loaded with vegetables. (And it used up what I needed to use up!)
3.25 vegetables & fruits
2 meats & fish
1 fat & oil
For the creamy jerk dressing
In a large bowl that can accommodate the entire salad, place the jerk marinade, sour cream and lime juice. Stir to combine thoroughly.
Add the jerk chicken, egg, arugula, sweet potato and cucumber in the bowl. Toss to mix.
Taste and season with salt and pepper, if needed. Top with the coconut flakes.
Since I was bringing the salad to work for lunch, I didn’t dress it. I just made the dressing, packed the salad, and brought them separately so that the arugula wouldn’t get soggy. For the dressing, I used one of those tiny jam jars you see at hotel breakfasts–it works great. 😀