| an and Spanish Tortillas are not to be confused as | | | | to stop it sticking and shake the pan frequently to |
| they are two very different dishes. Likewise this | | | | keep it loose. When the bottom is cooked place a |
| Spanish omelet is only a distant cousin to the French | | | | plate over the frying pan and turn your Spanish tortilla |
| omelet as it is not folded but is quite thick and flat and | | | | onto it, then return to the pan, uncooked side down and |
| normally contains potato and sometimes bits of meat | | | | continue cooking for a further 5 minutes or so. Serves |
| or other vegetables. Traditionally the Spanish tortilla | | | | 2 as a main dish or 4-6 as an appetizer or first course. |
| was taken by the peasants into the fields where it | | | | Spanish Tortilla with Spinach. |
| was eaten cold between two slices of homemade | | | | This is a lovely healthy variation on the traditional dish. |
| bread covered in Olive Oil. | | | | Ingredients: |
| It is often served in slices, again cold, in tapas bars. | | | | 6 Tbs. cooked spinach |
| However it can equally well be enjoyed hot with a side | | | | 2 tsps. finely chopped onion |
| salad and some crispy bread and as such is an | | | | 2 eggs beatensalt and peppergrated cheese |
| important part of the health giving Mediterranean Diet. | | | | 1 Tbs. olive oil |
| The success of making a Spanish Tortilla lies in the | | | | Drain the spinach well and chop finely, mix with the |
| turning of the omelette and cooking it on both sides. | | | | onion, salt,pepper and beaten egg. Heat the oil in a |
| For this I use a specially designed wooden platter with | | | | small pan and pour in the mixture. Cook and turn as |
| a knob handle, rather reminiscent of a saucepan lid, | | | | per the traditional Spanish tortilla and sprinkle with |
| which I bought in Spain. However provided the first | | | | grated cheese just prior to serving. |
| side is well cooked an ordinary dinner plate will suffice. | | | | Spanish Tortilla with Asparagus. |
| For a 4 egg Spanish Tortilla use an 8" (20cm) frying | | | | Ingredients: |
| pan or smaller,so that it comes out good and thick. It | | | | 400 grams potatoes 100 grams cooked asparagus |
| goes without saying that Olive Oil should be used to | | | | tips |
| cook it in. | | | | 1 onion thinly sliced 1 Tbs. chopped parsley |
| Basic Spanish Tortilla. | | | | 50 ml. olive oil half tsp. salt |
| Ingredients: | | | | 100 grams brown breadcrumbs |
| I kilo potatoes 4-5 eggs | | | | 6 eggs beaten |
| 3 Tbs. chopped onion ( optional ) half tsp. salt. | | | | Dice the potatoes and cook with the onion in 2 tbs. |
| 50 ml. Olive oil | | | | olive oil, as per the basic recipe. When tender stir in the |
| Either dice or slice the peeled potatoes. Heat the oil | | | | breadcrumbs and asparagus. Fry all for a few minutes. |
| until very hot then add the potatoes and onions, if | | | | Mix together the eggs, parsley and salt.Add remaining |
| desired. Stir to completely cover in oil and seal them. | | | | oil to the pan, heat through then add egg mixture and |
| Reduce heat slightly and continue stirring and cooking, | | | | cook and turn as for the basic Spanish tortilla recipe. |
| without browning, for about 15 minutes. Using the edge | | | | Serves 6 as a starter. |
| of a metal spatula keep cutting into the potatoes, dicing | | | | Spanish Tortilla with Prawns. |
| them whilst they cook. When quite tender drain off the | | | | Ingredients: |
| oil into a heat proof dish and put the potatoes in a | | | | 6 prawns, cooked, peeled and chopped |
| bowl.Beat the eggs and salt together well, then stir into | | | | 2 eggs |
| the potatoes and mix well. | | | | 1Tbs.finely chopped parsleysalt and pepper |
| Return the oil to the pan and reheat.Pour in the egg | | | | 2 Tbs. olive oil |
| and potato mixture, let it set on the bottom then turn | | | | Add the chopped prawns to the well beaten eggs. |
| down the heat and cook slowly so it doesn't brown | | | | Season with the salt, pepper and parsley. Heat the oil |
| too fast. Run your spatula around the edge of the pan | | | | well and then cook and turn as above. |