Anonymous
10/18/2012 08:54
Subject: Tortilla Espanola
Anonymous wrote:I've tried several recipes and this is my fav - most authentic IMO:
http://www.finecooking.com/recipes/spanish_potato_tortilla.aspx
I make it without a written recipe, but this follows closely what I do. I fry the onions with the potatoes, however, and I don't use garlic.
I lived in Madrid, Spain for about ten years and learned from the masters.
I've never heard of using potato chips in a tortilla though.
Anonymous
10/17/2012 23:37
Subject: Tortilla Espanola
My family is from Spain, I have been there many times, and I have never, ever heard of using potato chips in a tortilla espanola.
Anonymous
10/17/2012 21:32
Subject: Tortilla Espanola
Lots of folks use chips in Spain
Anonymous
10/16/2012 23:10
Subject: Tortilla Espanola
I've tried several recipes and this is my fav - most authentic IMO:
http://www.finecooking.com/recipes/spanish_potato_tortilla.aspx
http://www.finecooking.com/recipes/spanish_potato_tortilla.aspx
Anonymous
10/16/2012 23:07
Subject: Tortilla Espanola
It's easy. Peel and slice (thin slices) 2 potatoes. Peel and slice 1 small to medium sized onion. Cook the potatoes in olive oil over medium heat until almost done. Add salt to taste. Add the onion, and sautee as well, with the potatoes. Beat together 5-6 eggs. Add to the potatoes and onions. When done on one side, flip and let it cook on the other. Jose Andres should be shot for using potato chips. Unthinkable.
Anonymous
10/12/2012 13:45
Subject: Tortilla Espanola
Jose Andres' recipe with chips (!) is super simple and delicious:
7 eggs
1/2 bag of Route 11 potato chips
1 tsp. salt
Beat 6 eggs in a bowl, add chips and mash them up a bit with a fork. Let them sit to soak in egg.
Add 7th egg (already beaten) and salt (I don't add the salt here as salt on chips is usually enough for me, but you can try both ways).
Heat small skillet (6-8 inches) with olive oil until almost smoking. Pour egg/chip mixture in and shake pan so it doesn't stick. Cook until well-finished around the edges and thickening up in the middle. Put plate on top and flip onto plate, then slide it back into the pan to finish cooking other side.
Note: I often make with 6 eggs and don't add the 7th. The 7th makes for a runnier middle, which may be more authentic in terms of texture, but isn't easy to serve in pre-cut pieces and my 3yo doesn't like it. 6 eggs will cook up more solid in the middle.
7 eggs
1/2 bag of Route 11 potato chips
1 tsp. salt
Beat 6 eggs in a bowl, add chips and mash them up a bit with a fork. Let them sit to soak in egg.
Add 7th egg (already beaten) and salt (I don't add the salt here as salt on chips is usually enough for me, but you can try both ways).
Heat small skillet (6-8 inches) with olive oil until almost smoking. Pour egg/chip mixture in and shake pan so it doesn't stick. Cook until well-finished around the edges and thickening up in the middle. Put plate on top and flip onto plate, then slide it back into the pan to finish cooking other side.
Note: I often make with 6 eggs and don't add the 7th. The 7th makes for a runnier middle, which may be more authentic in terms of texture, but isn't easy to serve in pre-cut pieces and my 3yo doesn't like it. 6 eggs will cook up more solid in the middle.
Anonymous
10/12/2012 11:31
Subject: Tortilla Espanola
Does anybody know an easy tortilla Espanola recipe?