Printed: 7/23/2020 1:57:14 PM
I appear to be on a Spanish kick of late, which is an efficient factor, as Spain’s cooking is great. A ubiquitous dish served all yr spherical is the thick potato-onion-egg omelet often known as Tortilla Española, which has nothing no matter to do with Mexican tortillas.
What I’m speaking about is simplicity itself: olive oil, chopped onion, sliced potatoes, eggs, salt and pepper. In Spain, it’s served in wedges, sizzling or at room temperature, a favourite tapa (snack) in unfancy wine bars.
After I was a professor of Spanish at UMass, I usually had events for the graduate college students, with a number of tortilla specialists amongst these. I’m nonetheless mates with a lot of them, and we have now gotten collectively for what we name “a tortillada,” a communal fixing of this dish. We did this final summer season, with Ana Díaz-Marcos and Silvia Navia in addition to UMass school member Márgara Russotto reprising an identical occasion of in all probability 15 years in the past.
Right here’s my tortilla recipe:
1/Three cup good high quality olive oil
2-Three medium potatoes, peeled and sliced pretty finely. I take advantage of Yukon Golds.
1 small chopped yellow onion
4-5 eggs, overwhelmed
½ tsp salt, floor black pepper
8-inch nonstick skillet
Instructions: Warmth skillet over medium warmth. Add the oil and slide potatoes into it. Let the oil cowl the potatoes, and cook dinner them gently within the oil with out letting them brown till they’re tender (about 15 minutes). Add the chopped onion when the potatoes are about half finished. Stir sometimes, and chop up the potatoes with a spatula.
Drain the greens in a fine-mesh colander over a deep bowl, saving the oil. Place the eggs, salt and pepper in one other bowl, then mix with the potato-onion combination. Warmth reserved oil over medium warmth, then slide within the egg and potato combination, shaking the pan to maintain it from sticking. Use a small spatula to maintain the rim of the omelet from sticking, and tilt the pan to let the egg combination run beneath the tortilla. When the tortilla is getting agency, take a plate bigger than your skillet and invert the tortilla onto it. Slide it and any oil again into the skillet, and cook dinner for a couple of minutes extra. In case you just like the tortilla a bit runny, as I do, poke it together with your finger to check the feel, or cook dinner it till it’s agency right through. Invert the tortilla once more onto a serving plate.
Serves two as a major course, or 4 as an appetizer. A inexperienced salad is ideal with it. Ana Díaz-Marcos is braver than I: She flipped a tortilla made with 10 potatoes and eight eggs.
The historical past of this dish is attention-grabbing, too: A recipe for an egg omelet could be present in a 1611 cookbook by the royal chef Francisco Martínez Montiño, however the first written references to a potato and egg tortilla are from 1817.
Nina M. Scott is a retired professor of Spanish from the College of Massachusetts Amherst, the place she taught for 34 years. She and her husband, Jim, have lived in Amherst since 1968. Writing is considered one of her nice joys.
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