Saturday, January 30, 2010

A very Spanish dish


  • 8 eggs
  • 5 large Idaho potatoes (diced in squares of about half an inch)
  • 1 onion diced 
  • olive oil
  • salt to taste
     The first thing that you have to do is to fry the diced potatoes in a pan with olive oil already preheated.  It is better and easier if you own a frier.  The potatoes shouldn't be overcooked.  With just a few minutes will be enough.  They will be fully done when we cook them with the eggs.  Put them aside.
    In a separate pan put two tablespoons of olive oil and poach the onion until it looks clear.  Place them in a bowl.
    Separate the whites from the yolks, and beat the egg whites until they look fluffy.  Add then the egg yolks and mix up.  This is done to keep the tortilla nice and soft.  After this you can add the rest of the ingredients (potatoes and onion) and stir well.  Salt to taste.
     Meanwhile, have a large frying pan heating up on low heat, and pour over the mixture.  Cook it on low heat until the center of the tortilla looks solid enough to turn over.
     To turn it over, you will need a big shallow dish.  Cover the frying pan with it,  take the frying pan and turn over the tortilla into the dish.  Place the pan back into the heat and carefully pour the tortilla into the pan, cooked side up.  Wait a few minutes for the other side of the tortilla to cook.
     You can serve this spanish omelette as a "tapa", which is a little dish with food that is placed at the center and from which everybody can eat.   A meal made up of tapas,  consists of several little dishes all different.  But I will be writing about it soon.
     Enjoy "tapas" with a nice conversation and a good bottle of wine.  Buen aprovecho!

No comments:

Related Posts Plugin for WordPress, Blogger...