Thursday, August 4, 2011

Weekend Sips

We are headed out for dinner on Friday, so we'll be enjoying afternoon cocktails at home on Saturday. 

I am thinking of a Spanish meal, so a yummy tortilla espanola and a nice white sangria will be wonderful to enjoy.  I found these EASY recipe on Pinterest:

Tortilla Espanola - From Trissalicious

  • 125 ml olive oil
  • 4 large waxy potatoes, peeled and finely sliced
  • 1 onion, sliced
  • 4 eggs, lightly beaten
  • salt and pepper to taste
  • 1 teaspoon chopped flat leaf parsley (optional)
  1. Heat some of the olive in a 20 cm skillet. Add some of the potato slices so that you cover the skillet with a layer of the potatoes. Next, add some of the onions and season with salt. Alternate the potatoes and onions, adding olive oil as you go. So basically it is potatoes, then onions, the salt, then a drizzle of olive oil before you add on the next layers. Potatoes, onions, salt, olive oil etc. Cook this over medium heat, turning the mixture once in a while until the potatoes are tender but not browned. This took me around 15 minutes but cooking times can vary.
  2. When the potatoes are done, they should be tender enough to be pricked with a fork without any resistance, drain them in a colander, reserving the olive oil to use for cooking the rest of the omelette. If there is more oil than what you need, don’t throw it away – this can be used for cooking other things as well so save it for future use.
  3. Cool the potato mixture slightly, around 10 minutes and place this in a bowl with the beaten eggs. Allow the mixture to rest for around 10 minutes more. Season with salt and pepper.
  4. Clean the skillet and heat 2 tablespoons of the olive in the large skillet until very hot and add the potato mixture, rapidly spreading it out in the skillet. Lower the heat to medium and shake the pan often to prevent sticking. Use a thin spatula to run along the sides of the skillet so that some of the egg can run under and cook more evenly. This takes around 6 to 8 minutes.
  5. When the mixture begins to brown and just before you flip the tortilla, loosen it by sliding a thin spatula between the egg and the side of the skillet walls. Place a plate slightly larger than the skillet over the skillet. Remove the skillet from the heat and flip the omelet on to the plate so you can brown the other side.
  6. Add about 2 tablespoons more to the skillet, and then slide the flipped omelet back on to the skillet so that the cooked side is facing the top. Cook the omelet for another 5 minutes over medium heat.
  7. Flip the omelet 2 or 3 more times (this helps to give a good shape), cooking briefly on each side.
  8. Transfer to a plate, use some kitchen paper to drain the excess oil. Sprinkle with chopped flat leaf parsley (optional)



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