Corn Cakes with Eggs Scrambled with Onions and Cabrales

Name: Corn Cakes with Eggs Scrambled with Onions and Cabrales
Total time: PT0D0H0M
Yield: makes 8
Ingredients: Salt; 2 cups yellow corn flour; 1 ⁄ 2 cup flour; 1 ⁄ 4 cup extra-virgin olive oil; 2 yellow onions, thinly sliced; Vegetable oil; 1 ⁄ 4 cup heavy cream; 1 ⁄ 2 oz. (about 4 tsp.) cabrales or other strong blue cheese; 4 eggs, lightly beaten

Serves
makes 8

(Revuelto de Cebolla y Cabrales Sobre Tortos Crujiente de Maiz)
This recipe comes from Nacho Manzano, chef at the Michelin-starred Casa Marcial in the Asturian town of Arriondas.

Ingredients

Salt
2 cups yellow corn flour
¹⁄₂ cup flour
¹⁄₄ cup extra-virgin olive oil
2 yellow onions, thinly sliced
Vegetable oil
¹⁄₄ cup heavy cream
¹⁄₂ oz. (about 4 tsp.) cabrales or other strong blue cheese
4 eggs, lightly beaten

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Instructions

Step 1

Dissolve 1 tsp. salt in 1 cup warm water. Sift flours together into a medium bowl. Pour salt water over flour and mix into a dough with your fingers, working out any lumps. Form dough into a ball and transfer to a clean work surface. Knead gently for 1 minute; transfer to a small bowl. Cover surface of dough with a damp tea towel and refrigerate for 6 hours.

Step 2

Heat olive oil in a large skillet over medium-low heat. Add onions and cook, stirring occasionally, until caramelized, about 1 1⁄2 hours. Drain onions in a sieve and set aside.

Step 3

Divide dough into 8 equal balls. Working with one ball at a time, place it on a slightly moistened piece of plastic wrap and, using moistened fingertips, press the ball out into a 4 1⁄2" disk. Cut out and discard a 1⁄2"-wide circle from middle of disk, cover with plastic wrap, and set aside. Repeat with remaining dough.

Step 4

Pour vegetable oil into a heavy medium pot to a depth of 2" and heat over medium heat until the temperature registers 350° on a deep-fry thermometer. Working in batches, fry each corn disk while continually spooning hot oil over it until it puffs up, turning once, and fry until golden brown, about 1 minute per side. Drain on paper towels.

Step 5

Heat cream and cheese in a large skillet over medium-low heat, stirring, until cheese is melted and mixture is well combined, 3–4 minutes. Stir in reserved onions and cook until hot, about 2 minutes. Increase heat to medium, add eggs, and cook, stirring, until eggs are just set, 3–4 minutes. Season to taste with salt. Spread each torto with some of the egg mixture.

Dissolve 1 tsp. salt in 1 cup warm water. Sift flours together into a medium bowl. Pour salt water over flour and mix into a dough with your fingers, working out any lumps. Form dough into a ball and transfer to a clean work surface. Knead gently for 1 minute; transfer to a small bowl. Cover surface of dough with a damp tea towel and refrigerate for 6 hours.
Heat olive oil in a large skillet over medium-low heat. Add onions and cook, stirring occasionally, until caramelized, about 1 1⁄2 hours. Drain onions in a sieve and set aside.
Divide dough into 8 equal balls. Working with one ball at a time, place it on a slightly moistened piece of plastic wrap and, using moistened fingertips, press the ball out into a 4 1⁄2" disk. Cut out and discard a 1⁄2"-wide circle from middle of disk, cover with plastic wrap, and set aside. Repeat with remaining dough.
Pour vegetable oil into a heavy medium pot to a depth of 2" and heat over medium heat until the temperature registers 350° on a deep-fry thermometer. Working in batches, fry each corn disk while continually spooning hot oil over it until it puffs up, turning once, and fry until golden brown, about 1 minute per side. Drain on paper towels.
Heat cream and cheese in a large skillet over medium-low heat, stirring, until cheese is melted and mixture is well combined, 3–4 minutes. Stir in reserved onions and cook until hot, about 2 minutes. Increase heat to medium, add eggs, and cook, stirring, until eggs are just set, 3–4 minutes. Season to taste with salt. Spread each torto with some of the egg mixture.