About 4 or 5 years ago, I was in the market for a mandoline (this kind, not this kind). One thing I learned from L, is that you should always buy good quality products and take care of them so they will last you a long time. I thought it would be best to get a mandoline that would last for the better part of my life, so I set about searching for one that had a sturdy backing of good reviews. There are many perspectives people take when buying a mandoline: Is it safe, does the blade dull quickly, can it cut a tomato, etc. If you browse through reviews of mandolines in your spare time (You know, if you’re a nerd like me and are into that sort of thing), you’ll see what I mean.
After a couple of weeks researching the best mandolines out there, I finally settled on fancy, albeit pricey one (in the $150 range). Excited to get my new tool as soon as possible (crinkle-cut fries, yo!), I logged onto amazon and clicked order. I was so thrilled that I called L to tell her the news. As I was telling her about my new purchase and reviewing my order, I realized that I didn’t actually buy what I wanted. I’d accidentally processed an order for a souped-up version of that same mandoline, which included a fancy carrying case and ran me just over $200. I immediately went back into my account and tried to stop the order from shipping (which you can normally do!), but in this case (Murphy’s law?) it had already shipped! This is probably the only time I’ve ever been grumpy about fast customer service. Long story short, I was the proud new owner of a fancy-shmancy, stainless steel, mandoline with several blades and a hard, plastic carrying case. You know, in case I needed to travel with it.
When it finally arrived, figuring out how to use it was an exercise in frustration. I watched several youtube videos, read and re-read the instruction manual, and made several awkward and nervous attempts to slice some veg. The machine was very large, awkward to hold onto, difficult to store, and a pain in the butt to set up. In the end, this $200 kitchen gadget that was supposed to make my life easier went into a cupboard and rarely came out. Kitchen tip 101: If it’s too difficult to use, you’re not going to use it.
Still bummed about my unusable mandoline, I recently happened upon an ad for the Microplane Adjustable Mandoline Slicer. I have only ever had great experience using Microplane products, so I contacted the PR company and asked if they’d send me one to try. They agreed and also sent along this Cut Resistant Glove to try and I’m totally not kidding when I say that the experience was like night and day! I was practically dancing around the kitchen with joy when I first used them. These sweet potatoes? Sliced in under 2 minutes! The slicer is easy to use and hold, fits nicely into a drawer, and it washes up quickly with a once over with a kitchen brush. I can literally just take it out of the drawer and start using it. As for the specs, it has a straight blade for thin, medium, or thick cuts (adjusted with an easy slide of a button between 1, 2, or 3) and a removable julienne blade which makes more long, thin strips, so getting the perfect cut is really simple. And though I did feel a little Michael Jackson-esque wearing the single glove, it was very comfortable and it made me feel a little safer. I will point out that the glove is not actually cut-resistant, so you still have to be careful, but it helps to protect your hand. So if you slip, you’ll get the glove first. Since I’ve had to go to the emergency room for cutting my finger (twice in my life already), the glove was welcome in my home. For most of you, the glove is certainly not required. There is a food holder which offers protection, but I prefer to hold the food myself.
The best part about all of this, is that I have a slicer AND a glove to giveaway! Could this situation get any better?!
All you have to do, is leave a comment and enter here:
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What would you do with a slicer you ask? Make this Sweet Potato Spanish Tortilla with Sage Walnut Pesto, obviously. This dish is about as good as it gets. Layers of sweet potatoes intertwine with softened slivered onions to frame the egg and the woody, nutty brightness of the pesto bring it all together. It’s simple to make (especially so with the slicer), and can be eaten warm, cold, or at room temperature, making it a perfect meal for any time of the day.
What are you waiting for? Enter now!! The giveaway has now ended. Thanks for playing!
- Sage Walnut Pesto
- ¾ cup sage leaves, not packed
- 1 cup parsley leaves, not packed
- ½ cup toasted walnuts
- 2 cloves garlic, crushed
- ¼ cup olive oil
- 1 tbsp meyer lemon juice (about ½ a small meyer lemon)
- ¼ - ½ tsp kosher salt, to taste
- Sweet Potato Spanish Tortilla
- 2 large or 4 small sweet potatoes, sliced very thinly *I used a level 1 on the slicer
- 1 medium onion, cut in half and sliced into half moons *I used a level 1 on the slicer
- 1.5 tbsp ghee, butter, or grape seed oil
- 6 eggs
- 2 tbsp milk of your choice
- Kosher salt and pepper, to taste
- 2 tbsp goat cheese for sprinkling, optional
- Pepper, to taste
- Sage Walnut Pesto
- Start by making the pesto.
- Place the sage leaves, parsley leaves, walnuts, and crushed garlic in a food processor or high speed blender, process on low to allow everything to br broken down into a little shreds. Add the olive oil, meyer lemon, ¼ tsp of salt, and a few grinds of fresh black pepper and process again until well combined, but still rustic looking. Taste for salt and olive oil, and add more if necessary.
- Sweet Potato Spanish Tortilla
- Turn on the broiler.
- Heat 1 tbsp of ghee in a large, heavy skillet over medium heat. Add sweet potatoes in an even layer. Once you’ve finished layering them, approximately 2 minutes later, begin stirring the potatoes so that they flip and cook evenly. Add the onions and continue to cook until both the potatoes and onions are just soft. Sprinkle generously with kosher salt and pepper. Remove the sweet potato and onion mixture to a plate.
- Whisk the eggs, milk, and salt and pepper together in a medium bowl.
- Meanwhile, melt the remaining ½ tbsp of ghee in the pan, being sure to coat the sides. Add the potato-onion mixture back in, in as even a layer as you can.
- Pour the egg mixture over top, gently lifting the potatoes from around the sides of the pan to allow the egg to get into all the crevices. As the tortilla begins to form, you want to continuously run a small spatula along the side of the tortilla, tilting the pan so that the egg can run under. Alternate this with flattening the mixture down gently with your spatula.
- Once the tortilla is just about set, take the pan and place it under the broiler. Cook for approximately 2 minutes, or until just set, but not browned. Take it out and top with the optional goat cheese, if using. Place under the broiler again for another minute or two until browned, but not burned. If you're not using the goat cheese, just keep the pan under the broiler for another minute or two until browned, but not burned.
- Remove from the oven and allow it to cool slightly.
- You should be able to lift the whole thing right out of the pan.
- Top with a sprinkling of parsley and a dollop of sage walnut pesto.
Note: As always, all opinions are my own. This post contains affiliate links. If you purchase anything through amazon.ca after clicking on my link (not just what I linked you to, but anything you click to afterwards), I’ll get a small commission from the sale. Prices are the same for you and this helps to support the continued growth and development of the blog (e.g. web hosting fees, ingredients, etc.). Most importantly though, it’s really (and I mean really!) appreciated.