miércoles, 6 de agosto de 2008

Tortilla Española

I wanted to label this dish but was in doubt in what section to place it. It is a favorite in every household in Spain. It can be served as a first plate or second plate in a meal, or it can be served as tapas in a street café. Some will have it for a mid morning snack. Many Americans who live here, love it for breakfast. Kids will often have with a piece of Spanish break for afternoon snack or merienda. It can be served hot or room temperature. Just try it and enjoy it anytime of the day! --- By the way, I labeled it in Spanish and Tapas.

4 large potatoes
6 eggs
Olive Oil
1/2 Large Onion

Peal the potaoes and slice them in small pieces. Rinse it. Chop the onions as well. Add abundant olive oil in a frying pan to fry the patotoes and onion together. Stir the potatoes and onions often cutting them in even smaller pieces with the spatula. They will be done when they are tender and golden. Remove from pan and set it aside. Remove most of the olive oil from pan, leaving just enough to coat the pan. On a bowl, add the eggs and beat them. Add the potato mixture mixing it well. Add salt to taste. Place the mixture to the pan again on lowest possible heat. When sides are done, make sure, with a fork, that the tortilla is loose from the pan. Turn tortilla on a plate and let is slide back to pan to cook other side. After a few minutes, turn it to a plate again and it is ready to serve.

You can add many things to enhance the taste: sausages, green pepper, zuchinnes, etc. Fry the engredients with potatos and onions.

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