Chuck whips up a hangover breakfast to energize him and his oyster shucking buddy Robert for the day ahead. He bakes a delicious, no-knead, bread, a mackerel tortilla, some thick-cut bacon and finally, honey butter.
Easy, Moderate, Complex
Yield: 6 servings
- 6 potatoes, scrubbed but not peeled
- 1 ½ tablespoon olive oil (1 tablespoon for the onions and ½ for the tortilla assembly)(25 ml)
- 2 large onions, peeled, thinly sliced
- 4 cloves garlic, peeled, minced
- 9 eggs
- 1/4 cup 35% cream (65 ml)
- A pinch of coarse salt and cracked black pepper
- 3 small filets of smoked mackerel, broken apart in chunks
- Preheat oven to 350 degrees F. (177 C)
- Place whole potatoes in saucepan of cold water. Bring to the boil, add a good pinch of salt and cook for about 12 minutes or until just tender. Drain, allow to cool completely and thinly slice.
- Heat 1 tablespoon of the oil in a 20 cm non-stick (oven proof) frying pan over medium heat. Add onion and cook till soft and translucent. About 3- 5 minutes.
- Add garlic and cook a further 2 minutes, stirring frequently. Continue cooking till onions become a little caramelized and are reduced to ¼ in volume. You don’t want to let anything get too brown. Remove from pan, set aside.
- Prepare mackerel by peeling the skin off one side and breaking into smallish pieces with your hands.
- Add the remaining oil to the pan and layer up potato slices, onions and mackerel chunks. Aim for at least 3 or 4 layers.
- Whisk eggs, cream, salt and pepper in a bowl and pour over the potato, lifting the bottom a little to encourage even distribution. Let cook 2 minutes or so on the burner to get a nice base and start to cook the sides.
- Place pan in the oven for 25-35 minutes or until browned and cooked through. When it’s ready the edges will be browning, and the top will be puffed up with no signs of runny egg.
- Placing your serving platter on top, flip the tortilla over, and turn out onto a large round platter and slice into wedges.
This dish is great served hot out of the oven or equally good served up cold or at room temperature as leftovers.