Friday, September 30, 2011

Tortilla Espanola (Spanish Omelette)

Hi all, we're only a few days away from our new internet connection now (hopefully...), which means I should have the patience to post more often after that (and upload pictures).  I get home from work and I'm too tired to put up with the little rotating flower symbol.  At the moment, I'm writing in a notepad file because it's taking so long to load the post editor.  But no matter, I have some time to spare.

Mum has been on a course in the city to do with cataloguing that she says is reteaching her things she's been doing for years.  But it means she gets home late enough that I can get dinner almost ready before she invades the kitchen.  Last night, we had a Spanish Omelette, something neither of us had tried before, but both loved.

There's a recipe for Spanish Omelette in the Edmond's Cook Book, but I don't think it's the same as this one from Tapas by Marie MacDonald, that I based our's on:

Tortilla Espanola (Spanish Omelette)

1kg potatoes (Maris Piper are suggested)
6 large eggs
salt to taste
olive oil for frying

Slice the potatoes and put into a medium heat frying pan with a substantial amount of oil (the book says 250ml, but there was no way I'd use that much).  Once the potatoes are softened (the book suggests 15-20 minutes but it didn't take ours that long), drain the excess oil (and keep it) and add the potatoes to the eggs that you have whisked together thoroughly with the salt.  Leave the mixture to stand for a few minutes to firm up.  Then pour a little of the oil back into the pan and then the omelette mixture.  If you think it will be too difficult to flip the omelette, pop it into the oven under the grill to finish off (make sure your frying pan handle wont melt if you do this!).

For a sauce, I cut up some onions, cooked them in a little oil until transparent, added a t or so of sugar and a pinch of salt and then some cut up tomatoes and a small splash of balsamic vinegar and let it sit on a very low heat while the omelette cooked.  Tapas suggests taking 500 ml chicken stock and 50 ml dry sherry and reducing by half, and roasting some garlic to serve with the omelette.

This book is very cool, I would love to try most of the recipes because they look delicious, not too complicated, fresh, and pretty healthy.  For example jamon croquetas, broad beans with garlic and chilli, and sweet apple tart (I'm planning to make this on Sunday).  I will have to give the book its own post I think!

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