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Making a Perfect Spanish Tortilla.
Spanish Tortilla, how to make this traditional Spanish dish as
well as a few interesting variations.
Mexican and Spanish Tortillas are not to be confused as they are
two very different dishes. Likewise this Spanish omelete is only
a distant cousin to the French omelette as it is not folded but
is quite thick and flat and normally contains potato and
sometimes bits of meat or other vegetables. Traditionally the
Spanish tortilla was taken by the peasants into the fields where
it was eaten cold between two slices of homemade bread covered
in
Olive Oil.
It is often served in slices, again cold, in tapas bars. However
it can equally well be enjoyed hot with a side salad and some
crispy bread and as such is an important part of the health
giving
Mediterranean Diet.
The success of making a Spanish Tortilla lies in the turning of
the omelette and cooking it on both sides. For this I use a
specially designed wooden platter with a knob handle, rather
reminiscent of a saucepan lid, which I bought in Spain. However
provided the first side is well cooked an ordinary dinner plate
will suffice. For a 4 egg Spanish Tortilla use an 8" (20cm)
frying pan or smaller,so that it comes out good and thick. It
goes without saying that
Olive Oil should be used
to cook it in.
Basic Spanish Tortilla.
Ingredients: I kilo potatoes 4-5 eggs 3 Tbs. chopped onion (
optional ) half tsp. salt. 50 ml. Olive oil
Either dice or slice the peeled potatoes. Heat the oil until
very hot then add the potatoes and onions, if desired. Stir to
completely cover in oil and seal them. Reduce heat slightly and
continue stirring and cooking, without browning, for about 15
minutes. Using the edge of a metal spatula keep cutting into the
potatoes, dicing them whilst they cook. When quite tender drain
off the oil into a heat proof dish and put the potatoes in a
bowl.Beat the eggs and salt together well, then stir into
the
potatoes and mix well.
Return the oil to the pan and reheat.Pour in the egg and potato
mixture, let it set on the bottom then turn down the heat and
cook slowly so it doesn't brown too fast. Run your spatula
around the edge of the pan to stop it sticking and shake the pan
frequently to keep it loose. When the bottom is cooked place a
plate over the frying pan and turn your Spanish tortilla onto
it, then return to the pan, uncooked side down and continue
cooking for a further 5 minutes or so. Serves 2 as a main dish
or 4-6 as an appetizer or first course.
Spanish Tortilla with Spinach.
This is a lovely healthy variation on the traditional dish.
Ingredients: 6 Tbs. cooked spinach 2 tsps. finely chopped onion
2 eggs beaten salt and pepper grated cheese 1 Tbs. olive oil
Drain the spinach well and chop finely, mix with the onion,
salt,pepper and beaten egg. Heat the oil in a small pan and pour
in the mixture. Cook and turn as per the traditional Spanish
tortilla and sprinkle with grated cheese just prior to serving.
Spanish Tortilla with Asparagus.
Ingredients: 400 grams potatoes 100 grams cooked asparagus tips
1 onion thinly sliced 1 Tbs. chopped parsley 50 ml. olive oil
half tsp. salt 100 grams brown breadcrumbs 6 eggs beaten
Dice the potatoes and cook with the onion in 2 tbs. olive oil,
as per the basic recipe. When tender stir in the breadcrumbs and
asparagus. Fry all for a few minutes. Mix together the eggs,
parsley and salt.Add remaining oil to the pan, heat through then
add egg mixture and cook and turn as for the basic Spanish
tortilla recipe. Serves 6 as a starter.
Spanish Tortilla with Prawns.
Ingredients: 6 prawns, cooked, peeled and chopped 2 eggs
1Tbs.finely chopped parsley salt and pepper 2 Tbs. olive oil
Add the chopped prawns to the well beaten eggs. Season with the
salt, pepper and parsley. Heat the oil well and then cook and
turn as above.
About the author:
Article submitted by Ruth Polak the owner of
http://www.costadelsol-vacationrentals.com A web site
specializing in holiday villas and apartments on the Costa del
Sol and in Rural Andalucia. You will also find lots of
information about Spain and Andalucia, in particular.
