Monday, September 21, 2009

Cooking with Rosann!


Rosann and I were roommates when we studied abroad together in Seville, Spain. So of course, when she came to my house this past weekend, we had to have a Spanish-style meal complete with tortilla espanola and manchego cheese!

I've blogged about tortilla before, and if you recall, I made a big gloopy mess on my stove. I have made tortilla several times since then because its easy, economical, and I frequently have all the ingredients on hand. Since then, I've learned a new trick from Mark Bittman's How to Cook Everything, that is much neater and runs less of a risk of making a mess. I've shared this "new" trick below.


The tortilla right after it had been flipped

Tortilla Espanola (Revisited)

Ingredients:
2 medium potatoes, or one large potato
3 large eggs (I used 2 whole eggs and the white of one egg)
Lots of oil, enough to cover the pan, and preferably olive oil because it is the signature oil of Spain.
Several pinches of salt

Equipment:
8-inch frying pan
Two large plates that are the same size for flipping

Method:
1. Peel and slice the potatoes into very thin slices, between an 1/8 to 1/4 inch thick. I quarter the potatoes lengthwise to get nice bite pieces. Beat the eggs in a bowl.
2. Fry the potatoes in a large pan with a very generous coat of oil (several tablespoons). You need a lot of oil or it will stick and burn. Season with a pinch of salt. Cook until potatoes are soft and slightly browned. They will look like slightly undercooked home fries.
3. Drain the potatoes on paper towels. Scramble the eggs with another pinch of salt.
4. Heat oil (yes, more oil - or you can use the leftover oil from cooking the potatoes) in an 8-inch pan. Transfer the potatoes to the pan. Pour egg mixture evenly over the potatoes. Allow it to cook until the bottom is golden brown.
5. **The NEW trick** To flip the tortilla, gently slide the tortilla on to a plate with your spatula. Then, place the other plate over it, and quickly flip the plates. Slide the tortilla back onto the pan and cook for a few minutes until the bottom is golden brown.
7. Serve and enjoy!
8. If you did not do the trick right, clean your stove.

1 comment:

Suvarna said...

That's the Spanish omlette :-)