I noticed with some excitement last night that one of the hosts on ‘Come dine with me’ actually made an effort to add some sparkle to the evening for once by serving the Spanish snacks ‘Tapas’. Now nobody is more obsessed with little Spanish snacks than me and I particularly love a good munch on a delicious Spanish Tortilla. In fact I have been known to demolish an entire Tortilla in one day – now that’s obsession with Spanish Food. I suppose however that I am cheating a bit with this dish because although it is supposed to be made with many other Spanish snacks I tend to make it with a view to demolishing it on its own as quickly as possible (also tasty cold if you are feeling a late night craving for something out of the fridge.) The great thing about this dish is that it is so easy to make (although you find yourself going through many packets of eggs and plenty of potatoes) that you may find yourself making it all the time. And isn’t that what food is all about? Making huge quantities of something you love? I also tend to become fond of food which can be made in different ways by different people and that is very much the case here. Some people like to add onion or even pepper whereas I prefer to make it simply with potato, egg and garlic. Therefore each taste of tortilla is a different experience. And each taste is an abundance of flavours. I must confess my own version of this will never be as tasty as my mother’s Tortilla, for she seems to be able to get perfect quantities of each ingredient which I still have not been able to master after thousands of tasty attempts!! But then again the fun is in the experimenting and munching that comes with each go. So here we are: the warmest and sexiest snack to come from the warmest and sexiest country – The Spanish Tortilla.
Ingredients are few and therefore you can make a fantastic meal for hardly anything!
All you’ll need if you’re going to want to serve about 4 people (or 1 of me) is:
2 large potatoes
6/7 eggs
A quarter of a bulb of garlic (or even more if you really want that kick!)
A bottle of oil standing by as you can never tell how much you will actually need.
You’ll need to make sure you have either two large frying pans that can fit a large tortilla in and that are pretty much the same size so you can slot them into each other or you could buy a special tortilla pan from any supermarket if you think you are going to be making a lot of tortillas!
All you need to do is cut your garlic up into small squares and tip into the frying pan complete with a few dips of oil. Have the heat up pretty high. Then you’ll need to cut your potatoes up into manageable chunks and pop them into the microwave in a suitable container for a few minutes (normally about four) until they are reasonably soft. By this time the garlic should have been considerably browned and you will be ready to put your potatoes into the pan. You will need to turn the heat down to about 4 and lightly fry the potatoes for between 7-10 minutes until they are starting to look brown. Around about this time you can start breaking your eggs into a small bowl and whisking them around until they resemble a river of egg. By now the potatoes will have browned well enough for you to tip the mixture of egg into the pan, being careful to cover all the potato with your mixture. Then you’ll need to get a spatula and move the mixture around making sure it is still firm and not sticking to the pan and that it also resembles a circular shape. After about ten minutes or so add some more oil round the edges of the tortilla and then, making sure it is still firm, put the other frying pan on top and tip the tortilla over. Repeat the original process of moving the mixture around and tipping some oil around the tortilla for about another ten minutes or some. Then take the original frying pan and tip the tortilla back into it. With any luck the tortilla will now be sufficiently browned on either side but if not just carry on tipping until you are satisfied.
Serve on a large plate cut into wedges with a good chunk of bread – Perfection!
Ingredients are few and therefore you can make a fantastic meal for hardly anything!
All you’ll need if you’re going to want to serve about 4 people (or 1 of me) is:
2 large potatoes
6/7 eggs
A quarter of a bulb of garlic (or even more if you really want that kick!)
A bottle of oil standing by as you can never tell how much you will actually need.
You’ll need to make sure you have either two large frying pans that can fit a large tortilla in and that are pretty much the same size so you can slot them into each other or you could buy a special tortilla pan from any supermarket if you think you are going to be making a lot of tortillas!
All you need to do is cut your garlic up into small squares and tip into the frying pan complete with a few dips of oil. Have the heat up pretty high. Then you’ll need to cut your potatoes up into manageable chunks and pop them into the microwave in a suitable container for a few minutes (normally about four) until they are reasonably soft. By this time the garlic should have been considerably browned and you will be ready to put your potatoes into the pan. You will need to turn the heat down to about 4 and lightly fry the potatoes for between 7-10 minutes until they are starting to look brown. Around about this time you can start breaking your eggs into a small bowl and whisking them around until they resemble a river of egg. By now the potatoes will have browned well enough for you to tip the mixture of egg into the pan, being careful to cover all the potato with your mixture. Then you’ll need to get a spatula and move the mixture around making sure it is still firm and not sticking to the pan and that it also resembles a circular shape. After about ten minutes or so add some more oil round the edges of the tortilla and then, making sure it is still firm, put the other frying pan on top and tip the tortilla over. Repeat the original process of moving the mixture around and tipping some oil around the tortilla for about another ten minutes or some. Then take the original frying pan and tip the tortilla back into it. With any luck the tortilla will now be sufficiently browned on either side but if not just carry on tipping until you are satisfied.
Serve on a large plate cut into wedges with a good chunk of bread – Perfection!
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