Drinking This Weekend? Then You Need This Recipe for a Memorial Day Hangover Brunch
Chef Nate Courtland, doing on-location hangover research
It's Memorial Day weekend. You're going to get hammered. Don't deny it.
At least be prepared for how gross you will feel on Monday morning. In P.G. Wodehouse's Jeeves and Wooster series, butler Jeeves always cured his queasy layabout boss with a famous morning-after drink made of Worcestershire sauce, raw egg, and pepper. Squid Ink Chef Correspondent Nate Courtland suggests taking a more appetizing route, one that will allow you to invite more friends over in the very late morning and get the party started one more time ...
"Here's a simple recipe for a great brunch dish that will satisfy the soul and help your hangover as well. It's something I made for breakfast when I was down in San Carlos, Mexico. It was our last day there so we had to use as much of the perishable stuff that you can't take back across the border. We had all these eggs, a couple onions and a few potatoes. I didn't make the basil aioli that time but I know it would be good. The avocado was so ripe and delicious and it added a nice refreshing quality. It just made sense."
Spanish Tortilla with Basil Aioli and Avocado
Spanish tortillas are basically baked omelets.
3 tablespoons extra-virgin olive oil
2 large Spanish onions (cut in half and sliced thinly)
3 to 4 medium-sized Yukon gold potatoes, peeled, quartered lengthwise and sliced no thicker than 1/4 inch
1 tablespoon Spanish smoked paprika (sweet or spicy but make sure it's the real stuff), plus extra to taste
1/2 cup milk
1 ripe avocado, sliced
Preheat oven to 400 degrees and make Basil Aioli (see recipe below).
Heat olive oil in a medium to large non-stick pan over medium-high heat. Add onions and saute briefly. Add sliced potatoes and saute. Season to taste with salt and pepper as you go and cook down until potatoes are soft but not falling apart. You may have to lower the heat so that everything cooks evenly. You don't want too much caramelization. Add paprika and coat potatoes and onions evenly.
Whisk eggs and milk together in a bowl and season to taste with salt and pepper. Add eggs to pan with the potatoes and lower the heat. Make sure eggs and potatoes are distributed evenly. Put the pan in a 400-degree oven and bake tortilla until the eggs are cooked through, about 10 minutes. You don't want them too runny, otherwise the tortilla will fall apart when you flip it. Find yourself a plate that will cover saute pan. To flip, just place plate over saute pan and hold it while carefully turning pan. It should have a nice light golden brown color.
Serve tortilla with sliced avocado, a drizzle of Basil Aioli and a dusting of smoked paprika. You can eat the tortilla hot or at room temperature, your choice.
Makes about 8 servings.
2 egg yolks
1 clove garlic
1/4 cup fresh basil leaves
2 tablespoons white or red wine vinegar
1/2 cup olive oil
1/2 cup canola oil
Puree egg yolks, garlic, basil and vinegar in a food processor until smooth. (If you don't have a food processor, no biggie, just finely chop the basil and garlic and whisk them together with the egg yolks and vinegar in a mixing bowl.) Once the puree is somewhat smooth, slowly add the olive and canola oils. Be careful not to add the oil too fast otherwise your mayo will break. Season with salt and taste for acidity, adding more vinegar or oil if needed. If the aioli does break, add a little warm water or more vinegar to a clean bowl and slowly whisk in the broken mixture until smooth.
Get the Food & Drink Newsletter
Our weekly guide to Los Angeles dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.