Phyllo Wrapped Tortilla Espagnola

• 份量: 8-10
• 准备时间: 30 mins
• 总时间: 1 hour 30 mins

配料

2 large onions (1 ½ lbs)

3 lemons

1 ½ lbs yukon gold potatoes

1/3 cup olive oil

Kosher salt, freshly ground black pepper

¼ cup black or white sesame seeds

16 thawed phyllo pastry sheets

6 tablespoons unsalted butter

3 large eggs

步骤

1. Do some prep:

Preheat the oven to 400°F.

Peel and thinly slice 2 large onions.

Heat ⅓ cup olive oil in a large pot over medium. Add the onions and 2 teaspoons salt. Cook, stirring often, until the onions begin to soften about 5-7 minutes.

While the onions cook, slice 1 ½ lbs yukon potatoes crosswise about ⅛” thick. (If potatoes are very large, cut in half first before slicing.)

After the onions have been cooking for 7 minutes-ish, add the potatoes to the pot as well. Continue to cook, over medium, stirring often, until the onions are sweet and soft but not brown and potatoes are just barely turning tender (they will continue to cook in the oven), 7-8 minutes longer. Transfer the potatoes and onions to a large bowl.

Finely grate the zest of 1 ½ lemons into the bowl. Squeeze in the juice of all 3 lemons. Stir well to combine. Let cool 5 minutes.

Crack 3 eggs into a small bowl, season with 2 more teaspoons salt, and whisk vigorously. Combine eggs with the onion/potato mixture stirring well to evenly distribute the onions.

2. Brush and build the phyllo layers:

Melt 6 tablespoons of butter either in a small pot or in a small bowl in microwave.

Unfurl the thawed phyllo dough, and keep covered with a towel while you work.

Lightly brush a small (9x13” baking dish or sheet tray) with butter. Lay one piece phyllo on the bottom. Brush the phyllo lightly with butter. Top with another piece of phyllo. Continue this brushing and layering process until there is an 8 layer stack on the bottom.

Pour the potato onion mixture over the phyllo, spreading it out evenly.

Continue layering remaining sheets of phyllo in the same manner.

3. Sprinkle with sesame and bake:

Brush the final layer in butter and then evenly scatter ¼ cup sesame seeds over top. If you’re using a mix and want to do a checkerboard pattern that's great! Or you can simply mix both colors together and scatter those evenly over. Finish the top with a generous sprinkling of flaky sea salt.

Using a sharp knife, score the puff pastry in a triangular grid pattern (any shape is fine!) to make it easier to slice and serve later on.

Bake for 30 minutes, until the phyllo is starting to brown. At this point, loosely tent the phyllo with foil to inhibit burning, and continue to cook 15 minutes longer until deeply golden and crisp all over, and the egg has set. Then, move the baking sheet to the bottom of the oven (the oven floor) and cook 5 minutes longer to crisp the bottom.

Let cool at least 20 minutes before serving. This is best served day-of so it stays nice and crisp, but leftovers are also delicious!