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Spanish Food - The Tasty Tortilla
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| Sunday, December 14, 2008 |
It is certainly a poor man or woman who can not find a few eggs, a couple of potatoes and onion in their store cupboard!
The practice always made this Spanish and created their wonderful "tortilla" - an easy dish to be enjoyed by the rich and poor.
Not only cheap to make tortilla or Spanish omelet, immenseley is adaptable: you can eat hot or cold, depending on the weather and your mood, you can enjoy a small slice as a "tapa" (snack) between meals Or, accompanied by a multi-color and crisp salad, fresh bread Spanish, you have a wonderful main meal! If unexpected guests come knocking at your door ... just whip toritilla ever-adaptable, for them a glass of good Spanish wine and they must rejoice!
Unlike the better-known French omelette which should be done quickly and on a high heat, Spanish omelette should be cooked more slowly, so that the environment is not too liquid. French is the best omelet eaten right away, and always warm. His Spanish counterpart, on the other hand, if it improves for at least five minutes before eating, keeps well for a couple of days in the refrigerator, and can be easily re-heated in the microwave, unless you prefer it cold.
As with the French omelette, the Spanish tortilla is made in a skillet (preferably non-stick), but unlike the French version, both parties must be cooked. For this reason, it is possible to buy tortillas frying pans - a sort of double pan that allows you to Swish all over and cook the other side!
I must say I prefer the traditional method of placing a plate on top of the saucepan, turn the tortilla, then return to the stove to cook the underside. But perhaps the easiest way is just to place the pan under the broiler to brown the tortilla.
Whatever you choose to prepare, once cooked, let cool slightly, cover with a large plate, then gently ease the omelet. It must be circular, about a half inch thick, and it is customary to cut into slices or wedges. However, you can divide it into small cubes, pop a cocktail stick on top, and serve with other "pieces" as aperitifs.
Spanish tortilla recipes vary slightly from region to region - also what you have in the refrigerator and what you want! You can replace the potato, for example, spinach, leave the onion, add a little more garlic, etc, etc. Just use your imagination!
Below is a traditional recipe of potato and onion tortilla.
Tortilla - Spanish omelette
Ingrediants:
Olive oil 1 large onion, chopped 1 clove garlic, crushed with 1 teaspoon salt 2 medium potatoes, peeled and diced black pepper 6 eggs, beaten
Method:
1. Heat 2 tablespoons of oil in a skillet. 2. Add onion, garlic, pepper and potatoes. 3. Gently until the Federal Republic of Yugoslavia golden brown and potatoes slightly softened. 4. Tip potatoes and onion mixture in a bowl containing the beaten eggs. 5. Stir and transfer to a large skillet containing oil clean. 6. Cook over low heat for 10-15 minutes. 7. Transfer skillet to a preheated hot grill until top is golden. 8. Otherwise, turn upside down on a plate and return to pan to brown below. 9. Carefully tip on the plate and slice like a cake.
Linda Plummer lives on the Costa Blanca, Spain, and is a director of http://www.top-tour-of-spain.com with his free newsletter, the magic of Spain. |
posted by neptunus @ 3:13 AM
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