Truffle and Goat Cheese Tortilla Espanola

This is our typical weekend breakfast. It's not always this particular flavor combination -- we do the same thing with mushrooms, sage, and manchego;  sun-dried tomato, spinach, and ricotta; or sweet potatoes, chipotle peppers, and cotija. The variations are endless, but the method is always the same. When you have a little extra time to cook in the morning, give this tortilla a try. 
   

Truffle and Goat Cheese Tortilla Espanola 

1 teaspoon Kosher salt 
2 1/2 cups thinly sliced russet potato ( about 1 medium)
2 cups greens (like arugula)
2 to 3 ounces soft goat cheese
1 shallot (diced; about 1/4 cup)
1/4 teaspoon truffle salt
1/4 teaspoon cracked black pepper
1/2 teaspoon sherry vinegar
1/2 cup 2% milk
4 large eggs (beaten)
1 tablespoon olive oil
Chopped fresh flat-leaf parsley (to garnish)
White truffle oil (to garnish)

Preheat the oven to 350 degrees. Fill a 10-inch frying pan half full of water and bring it to a boil over high heat. Add a teaspoon of Kosher salt to the water. Blanch the greens in the water for 15 seconds and remove using tongs. Allow greens to cool, squeeze them dry, and finely chop them. Set aside.

In the same water, blanch the potatoes for 3 minutes. Strain and set potatoes aside on a plate to cool slightly. 

In a medium bowl, combine the greens, cheese, shallot, truffle salt, black pepper, vinegar, milk and eggs. Set aside. 

In the same 10-inch frying pan over medium-high heat, heat the olive oil until it shimmers. Carefully lay the potato slices in the oil and cook for 3 minutes. Pour the egg mixture over the top and place the pan into the oven for 15 minutes or until the eggs have set. 

Using an oven mitt, remove the pan. Please remember that the handle will be really hot! Loosen the edges with a butter knife and tap the pan on the countertop to help loosen it. Invert pan onto a plate and garnish with parsley and truffle oil.