Caring oozes from Jesse Ziff Cool's pen and pans in dishes such as My Mom's Nurturing Soft Cooked Eggs and Old-Fashioned Bread and Butter Pudding, and seductive flavors are evident in elegantly earthy creations such as Smoked Whitefish, Red Onion, and Caper Frittata with Caviar-Chive Sour Cream or Herb-Lemon Zest Popovers, and half a dozen mouth-watering fruit butters. Many of the recipes will work for brunch and light suppers as well as for breakfast, both in and out of bed
Murcia is a city in Spain where I once spent a glorious vacation. Hearty and flavorful, this Spanish-style torta would be wonderful served as breakfast in bed for dinner. When it's ready, light candles, crawl into bed with your partner, and end the day on a soft, intimate note.
4 to 6 servings
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1/2 sweet red pepper, chopped
6 ounces chicken breast meat, cut into bite-sized pieces
8 ounces spicy pork sausage, cut into bite-sized pieces
1 to 2 tablespoons chopped fresh rosemary
Pinch of saffron
2 tablespoons dry red wine, Chicken stock, or water
10 large eggs
1 1/2 cups cooked rice
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup finely chopped fresh basil
Preheat the oven to 375 degrees.
Heat an ovenproof, 10-inch skillet over medium heat, and add the oil. When it's hot, saute the onion, red pepper, chicken, and sausage until the vegetables are soft and the meat is completely cooked, about 10 minutes. Stir in the rosemary, saffron, and red wine, and saute for 2 minutes more.
Meanwhile, whisk together the eggs, rice, salt, pepper, and basil.
Turn the heat under the skillet to high. When the oil just begins to smoke, pour in the egg mixture. Remove the pan from the heat and stir slightly to disperse the ingredients evenly.
Bake until firm in the center, about 45 minutes. Cool for at least 15 minutes. If the pan is well seasoned, you can invert the torta onto a platter. If not, cut it into wedges and serve it directly from the pan.
Serve leftovers for breakfast or lunch. They will keep in the refrigerator for 2 to 3 days.
DO AHEAD: Cook the vegetable-meat mixture. Whisk together the egg mixture. Refrigerate both, covered, overnight.
IN THE MORNING (ABOUT 1 HOUR): Warm the vegetable-meat mixture in the skillet, and complete the torta.
