Hello, Dali Tortilla Espanola

The new $36 million Salvador Dali Museum opened in St. Petersburg, FL., Jan. 11 and its Spanish oriented Gala Cafe was an immediate hit.

Museum Director Dr. Hank Hine had turned to restaurateur Steve Westphal to manage the details. Steve turned to Chef Tyson Grant, who had made his Parkshore Grill, 400 Beach Seafood & Tap House and the newly opened the Hangar Restaurant & Flight Lounge into hot dining destinations. No surprise that Chef Grant had been awarded "Best Chef in Tampa Bay" in 2001 for his contemporary American cuisine at The Grill at Feather Sound in Clearwater.

He has put together a nifty Spanish menu for the small space and agreed to share this recipe. If you travel to Spain, you will encounter some form of this tortilla on every menu and in every tapas sampling you are likely to encounter.

Tortilla Espanola

1 large Spanish onion, sliced
2 large Idaho potatoes, peeled and sliced into thin "coins"
1 cup  extra virgin olive oil
8 eggs
1/2 cup heavy cream
1/2 tsp. ground nutmeg
salt and white pepper to taste
1/4 tsp. Tabasco

Saute onions in olive oil until translucent in a 10-inch non-stick, oven-proof frying pan.
Add potatoes, salt and pepper and cook until almost fork tender.
Drain most of olive oil from pan.
Whisk eggs and cream until a smooth consistency and season with salt and pepper, nutmeg and Tabasco.
Add egg mixture to the frying pan and place back on low heat to set a crust.
Then place pan into a 350-degree oven for 10 to 15 minutes until eggs are set in the middle.
Let cool for 10 minutes then invert onto a serving platter and cut into wedges.

Add some minced ham, artichoke heart, spinach or whatever else takes your fancy for a personalized variation.

Ole!