Ben Collver wrote to Dave Drum <=-
Re: Re: Tortilla Chips
By: Dave Drum to Ben Collver on Sun Jun 04 2023 05:42:00
Then there is the Spanish tortilla ... a traditional dish from Spain. Celebrated as a national dish by Spaniards, it is an essential part of
the Spanish cuisine. It's an omelette made with eggs and potatoes,
Thanks for this recipe. I intend to try it.
I know you're not big on meats - but I *really* like this version with
chorizo. When I make it I use Mexican chorizo rather than the somewhat
milder Spanish version or Portugese chorico. Damn .... now I know what
I'm making for supper.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Spanish Tortilla w/Chorizo
Categories: Potatoes, Pork, Eggs,
Yield: 4 servings
125 mL (7 oz)Extra-virgin olive oil
400 g (1 lb) waxy potatoes; in 4mm
- slices
1 md Onion; peeled, finely sliced
+=OR=+
2 lg Shallots; peeled, finely
- sliced
60 g (2 oz) chorizo; 3mm slices
6 lg Eggs
1 sm Handful flat-leaf parsley;
- fine chopped
Sea salt & fresh ground
- pepper
Heat the olive oil in a 20cm (8") non-stick frying pan
over a moderate heat, add the potatoes and onion and fry
for a few minutes. Put the lid on, leaving a little gap
for steam to escape, and reduce the heat a little. Let
the potatoes and onion cook gently for 25 minutes,
stirring every 5 minutes or so. Add the chorizo and cook
for a further 5 minutes.
Remove the pan from the heat and lift out the potatoes,
onion and chorizo with a slotted spoon. Pour all but a
couple of tablespoonfuls of the oil into a jug and
return the potatoes, onion and chorizo to the pan, off
the heat. Lightly beat the eggs in a bowl, then pour
over the potatoes. Add the parsley and plenty of salt
and pepper, and stir well. Return the pan to the heat
and turn the heat up slightly. Use a spatula to shape
the tortilla, easing the top edge away from the side of
the pan a little.
When the egg is almost set, take the pan off the heat.
Invert a plate (one that is pretty much the same size as
the tortilla) on top of it. Turn the pan and plate over
together and lift the pan away, leaving the tortilla on
the plate. Slide it off the plate back into the pan,
cooked side up and let it rest off the heat for a few
minutes to allow the base to cook a little in the
residual heat of the pan.
Turn the tortilla out onto the plate again and allow to
cool slightly and firm up for 10 minutes before serving.
UDD NOTES: You need waxy potatoes that keep their shape
when cooked. Strictly speaking, you don't need the
chorizo - it is delicious without - but I do like to
include it.
Recipe by: Hugh Fearnley-Whittingstall
RECIPE FROM:
https://www.rivercottage.net
Uncle Dirty Dave's Kitchen
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