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Believe me, I was doubtful, but it's so nice to be able to make a tortilla in less than 15 minutes without using liters of oil! I have made many the traditional way, though I use a colander and not a slotted spoon. I've made about 3-4 this way, and every time they are perfect.No! Sacrilege. The recipe that I use, which I reckon is just about perfect
1 x coarsely sliced red onions.
2 x medium potatoes, peeled and sliced thinly
Lots of olive oil - about two cups. Ingredients need to swim in it. You can reuse it, the Spanish do.
6 eggs, at room temperature and beaten in a bowl (size big enough to add other ingredients - see method) with a pinch of salt.
Pour the olive oil into a non-stick pan. Heat gently until moderate - not too hot. Add the onion and cook until transparent but not yet coloured. Add the potatoes and simmer gently in the oil until almost done. Time? - depends a bit on the potatoes and how thin they are sliced - for me about 15 minutes. With a slotted spoon, remove the almost cooked potatoes and onions and add them to the bowl in which you have the beaten eggs. Let it sit for about five minutes, so that the hot potatoes meld with and partially cook the egg.
Tip the olive oil out of the pan, turn up the heat to medium hot, then add the egg mixture to the hot pan. Cook until you think the bottom half is set and lightly browned - should be about 5 minutes (you can test by sliding a spatula carefully under and peeking). Slide the cooked mixture out of the pan into a plate (larger than the pan). Turn the empty pan upside down onto the plate, and flip the pan and plate, so the mixture drops upside down into the pan. Cook the other side.
Yum!
No! Sacrilege. The recipe that I use, which I reckon is just about perfect
1 x coarsely sliced red onions.
2 x medium potatoes, peeled and sliced thinly
Lots of olive oil - about two cups. Ingredients need to swim in it. You can reuse it, the Spanish do.
6 eggs, at room temperature and beaten in a bowl (size big enough to add other ingredients - see method) with a pinch of salt.
Pour the olive oil into a non-stick pan. Heat gently until moderate - not too hot. Add the onion and cook until transparent but not yet coloured. Add the potatoes and simmer gently in the oil until almost done. Time? - depends a bit on the potatoes and how thin they are sliced - for me about 15 minutes. With a slotted spoon, remove the almost cooked potatoes and onions and add them to the bowl in which you have the beaten eggs. Let it sit for about five minutes, so that the hot potatoes meld with and partially cook the egg.
Tip the olive oil out of the pan, turn up the heat to medium hot, then add the egg mixture to the hot pan. Cook until you think the bottom half is set and lightly browned - should be about 5 minutes (you can test by sliding a spatula carefully under and peeking). Slide the cooked mixture out of the pan into a plate (larger than the pan). Turn the empty pan upside down onto the plate, and flip the pan and plate, so the mixture drops upside down into the pan. Cook the other side.
Yum!
Mine is almost identical Kanga. Except I used always brown onions, and I cook my potatoes in water, not oil. The whole thing uses less than a tbsp of oil.No! Sacrilege. The recipe that I use, which I reckon is just about perfect
1 x coarsely sliced red onions.
2 x medium potatoes, peeled and sliced thinly
Lots of olive oil - about two cups. Ingredients need to swim in it. You can reuse it, the Spanish do.
6 eggs, at room temperature and beaten in a bowl (size big enough to add other ingredients - see method) with a pinch of salt.
Pour the olive oil into a non-stick pan. Heat gently until moderate - not too hot. Add the onion and cook until transparent but not yet coloured. Add the potatoes and simmer gently in the oil until almost done. Time? - depends a bit on the potatoes and how thin they are sliced - for me about 15 minutes. With a slotted spoon, remove the almost cooked potatoes and onions and add them to the bowl in which you have the beaten eggs. Let it sit for about five minutes, so that the hot potatoes meld with and partially cook the egg.
Tip the olive oil out of the pan, turn up the heat to medium hot, then add the egg mixture to the hot pan. Cook until you think the bottom half is set and lightly browned - should be about 5 minutes (you can test by sliding a spatula carefully under and peeking). Slide the cooked mixture out of the pan into a plate (larger than the pan). Turn the empty pan upside down onto the plate, and flip the pan and plate, so the mixture drops upside down into the pan. Cook the other side.
Yum!
The first time I used it I did brown it in the skillet, but then I tried it without browning and the taste was just as good.12 minutes in the microwave?
I suppose you could always finish it off by browning on both sides in a skillet
There's no doubting the man's passion, nor his courage - 100,000 seething Abuelas are going to be hunting him down!The first time I used it I did brown it in the skillet, but then I tried it without browning and the taste was just as good.
I have also tried José Andrés potato chip tortilla recipe, which was a huge disappointment.
But his video is entertaining.
Hi Trecile....I’m here to defend your honorI know that it sounds like sacrilege, but it is so easy to make a tortilla in this microwave tortilla maker! And other than the fact that it doesn't brown, the taste is perfect. I have made plenty of tortillas the traditional way with tons of olive oil, skillets, several bowls and a colander. I can quickly make a tortilla for one or two people in this microwave tortilla maker.
I also have the two Cuisinart pans that fit together, which are wonderful for flipping, but for a quick and easy tortilla with less mess, this works great.I like my system with my current recipe and the two pans that slot together for easy flipping, but this does look intriguing.
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