Hi Allison. This sounds exactly like the dish a friend of mine use to make for us. She had a foreign exchange student from Spain living with her for a while and she taught my friend how to make it. she just called it a Spanish Omelet though. So, when you say tortilla, you mean the eggs and potatoes after they've been flipped the first time? I want to make this, but the whole flipping part makes me nervous! Smile. We use to make it then we would warm up our version of fresh tortillas on the stove, rub them with butter, then fold them into triangle shapes to put on the side of the dish. Oh, it was so good!
Jeri -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Allison Manzino Sent: Saturday, January 12, 2013 10:41 AM To: [email protected] Subject: [CnD] Tortilla De Patatas Hi all, I wanted to submit my recipe for tortilla de patatas or potatoes and eggs. A tortilla has a different meaning here in Spain than in the U.S. This is my first recipe, so if you can think of anything I can improve, please let me know. I included the techniques I use to make this delicious dish. Please be careful when flipping the tortilla. I hope you enjoy. Allison Tortilla De patatas - potatoes and eggs This recipe is for a fairly large tortilla, you can scale it down if you wish. This is one of the staples of Spanish cooking. A classic throughout Spain. You can add onion if you wish for a different texture. Ingredients 5 potatoes peeled and cut in to cubes 4 eggs beaten 1/2 cup olive Oil for frying 2 or 3 pinches of salt Directions: 1. Peel and slice potatoes in to cubes. Then salt the potatoes mixing well to make sure the salt is well incorporated. 2. After the oil is hot and ready for frying, place potatoes in skillet. Note: TO test if the oil is hot enough, drop a few slices of potato in the hot oil using a slotted spoon or colander. This is the method I use. 3. Fry potatoes for about 15 to 20 minutes or until they smell about done. 4. While potatoes are frying beat the eggs. 5. Remove potatoes from skillet and mix with eggs. Be sure to put a few pinches of salt for flavor. Drain excess oil from skillet or use a separate pan with a little oil for the next step. 6. After the eggs and potatoes are well mixed, place them back in the skillet. Cook for about one minute or until the eggs and potatoes start to form a cake. 7. Remove the pan from the stove and place a plate on top. Make sure the plate is centered directly over the pan. I usually start by placing the plate at the top of the handle and slide it down towards the pan. Over the sink, put one hand securely on the handle of the skillet, and the other over the plate. With one quick motion, flip the pan over so the eggs and potatoes end up on the plate. Place the pan back on the stove and add the eggs and potatoes. Only cook for a few more seconds then remove from heat. To remove the tortilla, use the same procedure as the flip described before. aproveche! or as we say in English enjoy! My birds are winged blessings, they help me soar! _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
