this is my take on the spanish tortilla - with the humble rutabaga standing in for the traditional tater. sounds odd, but it works in an insanely delicious way. i cooked this up last night, and had a wedge of this for breakfast, served cold.
making it was pretty darn easy too. first, i carmelized a whole vidalia onion, sliced in rounds.
then i added a jar of drained roasted bell peppers.
i set all that off to the side, and sauteed a couple of rutabagas, thinly sliced, in some olive oil.
after they were nice and soft and starting to brown a bit, i added back in the peppers and onions, plus some cubed ham and a few sliced green onions.
finally, i poured ten beaten eggs over the whole thing, added a pinch of salt and pepper, gave it a stir, and let it set. you are supposed to slide it onto a plate and flip it, but i just covered it, and it cooked through on its own. keep it on low heat, though, and run a rubber spatula around the edges from time to time. you don't want the bottom to burn before the rest of it is done..
totally adaptable too - you could do this with chorizo, baby shrimp, regular potatoes, drizzle with a nice garlicky aioli, the possibilities are endless!
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