Since I handed in the manuscript for Modern Potluck last year, I’ve been helping birth other people’s books in one way or another, including acting as a ghost recipe developer. The creative energy I’ve used for those recipes has zapped me of energy to write my own recipes or even to cook anything new. Now that this project is winding to a close, I’ve been spending some time with my nose buried in new cookbooks, which, if I were truly to live my best life, I would do every day.
One of these books is from the team behind Short Stack Editions, my friends and former colleagues, Nick Fauchald and Kaitlyn Goalen. I was thrilled to contribute 10 or so recipes to The Short Stack Cookbook along with many developers I admire. As I flipped through the book, I must have used half a stack (a short stack, haha) of Post-Its to flag recipes I want to cook, including the Brussels Sprouts Slaw with Herbs & Peanuts and the Michelada Chicken (think beer can chicken with a spicy brine). I’ve already made a lemon-limey kale salsa verde that I paired with grilled steak and roasted squash as well as a slow-roasted lamb shoulder rubbed in a Tuscan-inspired fennel butter from the book. This is not to mention the Apple Margarita, the Grilled Lemon Clams with Grilled Lemon Butter, and many others I developed for the book and make regularly. This book is a keeper.
In honor of the book’s pub day today, I’m sharing a simple, versatile recipe that I think people will love: A Nacho Tortilla. This clever egg dish is inspired by Ferran Adrià’s take on the Spanish tortilla, in which potato chips stand in for olive oil poached potatoes. Instead of potato anything, this one is made with (you guessed it!) tortilla chips as well as nacho toppings. The tortilla is a fun brunch dish, but I’d be just as happy with it on a Tuesday night for dinner.
- 1 large tomato, cored and diced
- Kosher salt
- 10 large eggs
- 2 cups crushed tortilla chips
- 1 cup shredded Cheddar or Monterey Jack cheese
- 1 jalapeño chile, thinly sliced crosswise into rings, seeds and cores punched out
- 1 teaspoon Tabasco hot sauce, plus more for serving
- 1 tablespoon canola oil
- ½ red onion, thinly sliced
- Sour cream, chopped cilantro and sliced scallions, for serving
- Place the diced tomato in a colander, sprinkle with a pinch of kosher salt and let drain.
- Beat 4 of the eggs in a medium bowl and add the tortilla chips. Stir to combine and let sit until the tortillas have soaked up the liquid and softened into a paste, about 10 minutes.
- In a separate bowl, beat the remaining 6 eggs and add to the tortilla mixture along with the tomatoes, cheese, jalapeño, Tabasco, and ½ teaspoon salt. Stir until well combined.
- Preheat the broiler. In a medium cast-iron skillet, heat the oil over medium heat. When it shimmers, add the onion and cook, stirring, or about 1 minute. Cover the onion and cook for 4 minutes, until the slices are shrunken and softened. Uncover and spread the onion out in a even layer in the bottom of the pan. Add the egg mixture and spread evenly in the skillet. Cook for about 4 minutes, occasionally running a rubber spatula around the perimeter of the tortilla and pushing the edges gently in toward the center. transfer the skillet under the broiler and cook for 3 more minutes. Remove the tortilla from the oven and let it rest for 5 minutes. Flip the tortilla out onto a flat surface, cut into slices and serve with sour cream, cilantro, scallions and more Tabasco.