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New and Improved TnT Foodie thread

ISK

ISK

Well-Known Member
I haven't been making "Spanish Tortillas" very often as the cost of olive oil has tripled over the last few years, and using other oils such as canola oil is just not the same.

I was watching an Anthony Bourdain "Parts Unknown" episode where a chef in Morocco was making tortillas but would boil the potatoes instead of cooking them in olive oil, so I gave it a try.

IMG_4461.JPG

It turned out okay, not as good as using olive oil, but a lot cheaper and easier to make.

I might try it again but will give the boiled potatoes a quick pan fry in a bit of olive oil for the flavour and to slightly crisp up the potato slices
 
Woedae

Woedae

Well-Known Member
ISK said:
I haven't been making "Spanish Tortillas" very often as the cost of olive oil has tripled over the last few years, and using other oils such as canola oil is just not the same.

I was watching an Anthony Bourdain "Parts Unknown" episode where a chef in Morocco was making tortillas but would boil the potatoes instead of cooking them in olive oil, so I gave it a try.

View attachment 5451552

It turned out okay, not as good as using olive oil, but a lot cheaper and easier to make.

I might try it again but will give the boiled potatoes a quick pan fry in a bit of olive oil for the flavour and to slightly crisp up the potato slices
Click to expand...
Looks legit!! This is what I served up for last Xmas day breakfast. Got mine from Costco, yours look way better tho and I bet taste much better!
 
BWG707

BWG707

Well-Known Member
ISK said:
I haven't been making "Spanish Tortillas" very often as the cost of olive oil has tripled over the last few years, and using other oils such as canola oil is just not the same.

I was watching an Anthony Bourdain "Parts Unknown" episode where a chef in Morocco was making tortillas but would boil the potatoes instead of cooking them in olive oil, so I gave it a try.

View attachment 5451552

It turned out okay, not as good as using olive oil, but a lot cheaper and easier to make.

I might try it again but will give the boiled potatoes a quick pan fry in a bit of olive oil for the flavour and to slightly crisp up the potato slices
Click to expand...
I used to live in Madrid, Spain with my family and that’s where my mother learned how to make “potato tortillas”. Damn they were good. Mom passed away before I learned exactly how she made them. I know the recipes are simple but they just don’t come out the same.
 
ISK

ISK

Well-Known Member
BWG707 said:
I used to live in Madrid, Spain with my family and that’s where my mother learned how to make “potato tortillas”. Damn they were good. Mom passed away before I learned exactly how she made them. I know the recipes are simple but they just don’t come out the same.
Click to expand...
Every Spaniard believes their mother makes the best tortilla, as everyone makes them a bit different.

I was recently searching for tortilla recipes and their are so many difference of opinions as to what should or should not be done.

The basics ingredients are the same, 3 potatoes, a large onion, 3 eggs, salt and olive oil....then comes the differences.

Some say only use Yukon gold potatoes, others use russet, then the type of onions, yellow, white or red, type of eggs, organic, free range or normal eggs.

Then the cooking style, how you pre-cook the potatoes and onions is a huge factor, and even how you beat the eggs before adding the mixture.

Then the add-ons, some say add nothing more other than salt, others add all sorts of extra ingredients.

I lived in Gijon Asturias for about a year, so that region as well as the Basque region has influenced my tortilla.

In Gijon (AKA Xixon), they typically add a small amount of red pepper and a bit of chorizo and in the Basque they add cheese...I combine the style from both regions.

The best tortilla I've ever had was made by a gal from Barcelona, I wish I had her recipe..... here is my typical recipe:

Caramelize the diced onions also add the red pepper and chorizo..... in another pan cook the potato slices in olive oil

Eggs in a bowl and mix/beat them very little or gently, not like one would do for a normal omelet

Drain oil from the potatoes, add the onions, potatoes and grated cheese into the egg bowl, mix evenly.

I cook in a frying pan with almost straight walls, not the type of pans that have sloping walls.

I use the plate method to flip the tortilla..... use a plate that fits perfectly into the frying pan, or use one of of those fancy dual fry-pans which are rather expensive.

Let it cool down for a few hours before eating.

buena suerte
 
BWG707

BWG707

Well-Known Member
ISK said:
Every Spaniard believes their mother makes the best tortilla, as everyone makes them a bit different.

I was recently searching for tortilla recipes and their are so many difference of opinions as to what should or should not be done.

The basics ingredients are the same, 3 potatoes, a large onion, 3 eggs, salt and olive oil....then comes the differences.

Some say only use Yukon gold potatoes, others use russet, then the type of onions, yellow, white or red, type of eggs, organic, free range or normal eggs.

Then the cooking style, how you pre-cook the potatoes and onions is a huge factor, and even how you beat the eggs before adding the mixture.

Then the add-ons, some say add nothing more other than salt, others add all sorts of extra ingredients.

I lived in Gijon Asturias for about a year, so that region as well as the Basque region has influenced my tortilla.

In Gijon (AKA Xixon), they typically add a small amount of red pepper and a bit of chorizo and in the Basque they add cheese...I combine the style from both regions.

The best tortilla I've ever had was made by a gal from Barcelona, I wish I had her recipe..... here is my typical recipe:

Caramelize the diced onions also add the red pepper and chorizo..... in another pan cook the potato slices in olive oil

Eggs in a bowl and mix/beat them very little or gently, not like one would do for a normal omelet

Drain oil from the potatoes, add the onions, potatoes and grated cheese into the egg bowl, mix evenly.

I cook in a frying pan with almost straight walls, not the type of pans that have sloping walls.

I use the plate method to flip the tortilla..... use a plate that fits perfectly into the frying pan, or use one of of those fancy dual fry-pans which are rather expensive.

Let it cool down for a few hours before eating.

buena suerte
Click to expand...
I remember plenty of paprika. A lot of people would put ketchup on it also. We used to eat them mostly for breakfast but sometimes for a lazy dinner.
 
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