Post by kickingfrog on Feb 17, 2011 11:34:42 GMT
Spanish tortilla
...
2 chopped onions
2 cloves garlic - crushed and chopped(or more if you're a vampire-
hater like me)
1 pepper - chopped - red pref, but any colour will do
4-6 eggs, depending on how big and how much potato you use
2 tablespoons chopped parsely (fresh is best but dried will do)
salt and pepper
3 large potatoes, diced about 1.5cm
Olive oil
Fry the onions in a little oil until soft, then add the garlic and
red pepper and keep cooking on low heat for 8-10 minutes. Try to
avoid browning the onions. Set aside.
Put the potatoes in a wide flat frying pan and pour in enough oil to
just about cover and gently cook until potatoes soft - slow is best -
about 20-30 mins. Pour off oil and keep for frying other stuff if
you like.
Fold back in the onions and stuff, gently to avoid breaking up the
potatoes, and add meat if you want - you can put in cooked chicked,
cooked ham, whatever you like. I've even made this with salt cod,
which is just gorgeous due to the firm flesh of the salted fish.
Whisk the eggs with the parsely and a good dose of salt and freshly
ground black pepper, and pour over the potato mix. The heat should
be on very low now so the torilla can cook through without burning
the bottom. This will take 15-20 mins and you can finish it off by
grilling it if you like. Best eaten cold, or tepid if you like
From Roger on Yahoo UK C board
************
...
2 chopped onions
2 cloves garlic - crushed and chopped(or more if you're a vampire-
hater like me)
1 pepper - chopped - red pref, but any colour will do
4-6 eggs, depending on how big and how much potato you use
2 tablespoons chopped parsely (fresh is best but dried will do)
salt and pepper
3 large potatoes, diced about 1.5cm
Olive oil
Fry the onions in a little oil until soft, then add the garlic and
red pepper and keep cooking on low heat for 8-10 minutes. Try to
avoid browning the onions. Set aside.
Put the potatoes in a wide flat frying pan and pour in enough oil to
just about cover and gently cook until potatoes soft - slow is best -
about 20-30 mins. Pour off oil and keep for frying other stuff if
you like.
Fold back in the onions and stuff, gently to avoid breaking up the
potatoes, and add meat if you want - you can put in cooked chicked,
cooked ham, whatever you like. I've even made this with salt cod,
which is just gorgeous due to the firm flesh of the salted fish.
Whisk the eggs with the parsely and a good dose of salt and freshly
ground black pepper, and pour over the potato mix. The heat should
be on very low now so the torilla can cook through without burning
the bottom. This will take 15-20 mins and you can finish it off by
grilling it if you like. Best eaten cold, or tepid if you like
From Roger on Yahoo UK C board
************