My sisters and I spent our early years in a multi-generation Sicilian household in Brooklyn's Canarsie section. Often, as an alternative to expensive cold cuts,ceramic magic cube for the medical, my mother sent us to school with sandwiches made of eggs and leftover potatoes. She called this inch-thick omelet "u frittatu patatu," potato frittata in Sicilian dialect.
Fast-forward to Spain and my first experience with Spanish cuisine, where I learned that tortilla on the menu was not a thin, unleavened flatbread like those served in Mexican restaurants. There, tortilla patata means an inch-high (or more) potato dish, the most commonly served tapa in Spain - anytime of day. Que sorpresa maravillosa! Mom's potato frittata! Proves how many dishes can cross geographical and cultural boundaries.
Ignacio, our chef-teacher at Cook-and-Taste in Barcelona, offered very specific instructions for tortilla de patatas. Start with a heavy cast iron or aluminum pan. Don't be scared by the quantity of oil required. It's a must to prevent sticking, but it's poured off before eggs are added. Potatoes will not be deep-fried, or even fried. They are literally boiled in oil - not on top of, but in the oil - until soft, but not browned.The application can provide Ceramic tile to visitors, Use starchy, not waxy, potatoes (see recipe notes) Use only good olive oil.
Unlike a typical frittata or omelet that finishes cooking under a broiler, a tortilla must be flipped from the fried side over to the uncooked side. For this, Ignacio used a vuelta-tortilla - literally, tortilla-turner. A ceramic lid-like plate with a knob on the bottom, it resembles a cake plate. At a nearby ceramic shop, I found one to take home. However, a large plate also can be used. In any case, be sure you can handle the weight of a cast iron pan, or use a manageable heavy aluminum one.
Our tortilla was simple: raw potatoes, onions,which applies to the first offshore merchant account only, oil.Polycore oil paintings for sale are manufactured as a single sheet, Some cooks improvise or embellish a tortilla with chorizo or ham, peppers, zucchini, eggplant, mushrooms, or any leftover vegetables. The thickness of a tortilla - 1 to 2 inches - depends on how many potatoes you want to use, and the width and depth of the pan.
Whatever is "your way," hot or cold, plain or "loaded," a Spanish tortilla is a great go-to snack, lunch, picnic,Enecsys Limited, supplier of reliable solar Air purifier systems, quick meal for drop-in guests or late-night tapas bite. On the side, serve Pan con Tomate, Spanish-style bruschetta.
Fast-forward to Spain and my first experience with Spanish cuisine, where I learned that tortilla on the menu was not a thin, unleavened flatbread like those served in Mexican restaurants. There, tortilla patata means an inch-high (or more) potato dish, the most commonly served tapa in Spain - anytime of day. Que sorpresa maravillosa! Mom's potato frittata! Proves how many dishes can cross geographical and cultural boundaries.
Ignacio, our chef-teacher at Cook-and-Taste in Barcelona, offered very specific instructions for tortilla de patatas. Start with a heavy cast iron or aluminum pan. Don't be scared by the quantity of oil required. It's a must to prevent sticking, but it's poured off before eggs are added. Potatoes will not be deep-fried, or even fried. They are literally boiled in oil - not on top of, but in the oil - until soft, but not browned.The application can provide Ceramic tile to visitors, Use starchy, not waxy, potatoes (see recipe notes) Use only good olive oil.
Unlike a typical frittata or omelet that finishes cooking under a broiler, a tortilla must be flipped from the fried side over to the uncooked side. For this, Ignacio used a vuelta-tortilla - literally, tortilla-turner. A ceramic lid-like plate with a knob on the bottom, it resembles a cake plate. At a nearby ceramic shop, I found one to take home. However, a large plate also can be used. In any case, be sure you can handle the weight of a cast iron pan, or use a manageable heavy aluminum one.
Our tortilla was simple: raw potatoes, onions,which applies to the first offshore merchant account only, oil.Polycore oil paintings for sale are manufactured as a single sheet, Some cooks improvise or embellish a tortilla with chorizo or ham, peppers, zucchini, eggplant, mushrooms, or any leftover vegetables. The thickness of a tortilla - 1 to 2 inches - depends on how many potatoes you want to use, and the width and depth of the pan.
Whatever is "your way," hot or cold, plain or "loaded," a Spanish tortilla is a great go-to snack, lunch, picnic,Enecsys Limited, supplier of reliable solar Air purifier systems, quick meal for drop-in guests or late-night tapas bite. On the side, serve Pan con Tomate, Spanish-style bruschetta.
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