![]() ![]() Pour egg mixture into pan and flatten surface with a heatproof rubber spatula to make sure tater tots are mostly submerged. Step 5įold onion into egg mixture (try to keep tater tots intact, but it’s okay if some break up). Fold in tater tots and let sit 10 minutes. Meanwhile, whisk eggs in a large bowl with remaining 1 tsp. Add onion and cook, stirring occasionally and reducing heat if needed, until very soft but without taking on any color, 10–12 minutes. Toast almonds in a dry 10" nonstick skillet (at least 2" deep) over medium-high heat, tossing occasionally, until golden brown, 6–8 minutes. Morton kosher salt in a large bowl to combine season dressing with pepper. Whisk shallot, orange juice, vinegar, 3 Tbsp. If you’re surprised by (and skeptical of!) the amount of tots in this recipe, don’t worry, a lot of them break down to form a creamy union with the gently set egg. The finished product is full of texture and somehow still brimming with a tot aroma that’s undeniably familiar, even if you’ve never tasted one. A Spanish tortilla is traditionally made with oil-poached potatoes, but using their processed counterparts is not new, notes Hetty: “Many years ago a chef friend shared that she used leftover french fries, and chef Ferran Adrià famously makes his with potato chips.” It turns out that tater tots, with their crispy exteriors and creamy middles, are perfect stand-ins. This year she decided to turn the tots into an egg bake, which is directly inspired by, and strikingly reminiscent of, tortilla española. And that menu always, always includes tater tots. “To suit our mainly vegetarian household, we decided that the Thanksgiving sides would become our mains,” says author and publisher Hetty McKinnon. ![]()
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