Since the beginning of cooking history, food has been wrapped inside of food. But, I wonder if we do this for more than practical reasons. Perhaps, it’s just one more way to turn food into a gift.
Wrapping food can be as elegant as sushi, or as earthy as a taco. I love anything pastry wrapped, and D.C. will travel far to find a good canolli, but, I think a crispy potato wrap has to be one of the most satisfying and unique ways to wrap food, striking a balance between elegant because of it’s beauty, and rustic because it has comfort food satisfaction.
This is one of those dishes that seemed to create itself. I had some yukon gold potatoes that needed to be eaten, but I was in an egg frame of mind. I started with mandolin-sliced potatoes, sliced nearly translucent….so thin, that the only way I could cook them was to over-lap them. This led to the idea of using this blanket of potatoes like a pastry, and stuff it with scrambled eggs, spinach and top it with some brie cheese.
That first rendition was uniquely beautiful, because you could actually see through the potatoes; and I was pleased with where this dish was going, but the yukons had too much moisture for the vision I had. Although as you can see above, it’s still attractive and disappeared fast, but I thought I could still improve the crispiness.
So, of course, I had to make it again the next day with a baking potato and it was just right. In fact, it inspired another dish here.
I changed the cheese to baby swiss and took D.C.’s suggestion to add a few bacon bits. I’m not much of a bacon fan; I made mine with mushrooms. You could use any variety of ingredients, but the spinach adds that pop of green underneath the potatoes and it’s a sneaky way to get you to eat your greens. And, isn’t it time I introduced a dish with spinach?
Assembling this dish could be a bit tricky, but parchment paper makes it easy along with a really good cookie sheet that can handle a high temperature. I purchased a good baking sheet from a friend at pampered chef that I use almost daily, as it is heavy and will not warp. You could also finish this on on a cast iron pan or baking stone for that extra crispiness. I tried a few “individual” wraps, and they were easily browned on the cast iron griddle that stays in my oven.
Can you just imagine serving this dish at your next brunch?
It can be picked up with your hands (like a turnover), and is also good for a “running out the door” breakfast. However, I love it sitting there waiting for your guests or family on Sunday morning, allowing those you share this with to feel very special.
Valentine’s Day is right around the corner, and it’s on a Saturday, which could mean a whole weekend of delicious treats and brunches, BREAKFAST IN BED is the ultimate in Romance. Use his ( or her ) favorite omelette ingredients and make it a special morning. You could even do a heart shaped version by layering the potatoes on a heart-shaped cut parchment paper.
I would love to know what ingredients YOU might use and WHO would you most want to make this for on the upcoming Valentine’s weekend?
- Recipe
- 1 medium sized baking potato peeled
- 6 large eggs with 1/4 cup water (to make fluffier)
- Good Handful of fresh spinach leaves (no stems)
- 2 thin slices baby swiss cheese (or more if you prefer)
- 2 slices bacon fried crisp, drained, crumbled (vegetarian option: sauteed mushrooms)
- 1 teaspoon olive oil for scrambling eggs and brushing on potatoes prior to roasting
- aalt, pepper
- Preheat oven to 450
- Using a mandolin, thinly slice baking potato, very thin.
- Place parchment paper on heavy duty cooking sheet.
- Overlap potato slices. Dry potatoes with paper towel to lessen moisture. Salt. Spray or brush lightly (very lightly) with olive oil.
- Place in oven. Bake or roast 5-10 minutes. Use timer and start with five minutes. You don’t want edges to get too crispy, but potatoes should be lightly golden browned.
White potatoes are in the oven…
- Beat eggs. Add salt and pepper.
While potatoes are baking, scramble eggs in pan spayed with oil to soft as they will be placed in blanket of potatoes and cooked again. - Take potatoes out, layer, eggs, spinach and cheese. Sprinkle with bacon bits (or mushrooms).
Pull parchment paper off and turn potatoes over, to stuff the crispy side.
Place back into oven to brown and melt cheese. You will have to continue to use parchment paper, which will be used to turn the blanket over.
Bake a minute or two each side to melt the cheese inside.
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