- Time of past OR future Camino
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What a heavenly addition the chorizo would have been Alex ... that wonderful spicy oil from the chorizo melding with the chorizo itself and all the other ingredients would have made the tortilla very, very special. YUM!
Cheers - Jenny
..., bought a piece of choriso, eggs, chili, an onion etc. (Yep, I spiced it up a little), and went to work, making my own memorial tortilla up here on a dark and snowy day in the Arctic ... Oh, what memories! And soon returning to Spain!
Hi SY - I knew that he had added the chorizo but I can see my post wasn't clear - thanks for drawing this to my attention. I've edited the post and my mouth is still watering!As I understand his post he did add the chorizo, see
SY
Extra Tip: Don't add the potato mixture to the eggs. Let it cool down a bit and then add the whipped eggs to the potato mixture. Makes all the difference when it comes to a well shaped tortilla. Que approvecho, SY
Same difference, I think. So long as the pan is hot.Ooooh I have to disagree on that one..... Potato mixture into the beaten eggs, not the other way around
Chorizo in the Artic?! Local super market just got some in, from Spain, at a good price, but flavourles ... Palacios is 13$ a peice!This morning, I was reading on the website of my school in Alicante, where I will attend a 4 week Spanish course in April next year. An informative site, and there I found some food stuff:
http://www.enforex.com/culture/tortilla-espanola.html
All of a sudden, memories popped up, of a slice of tortilla, a cold beer, a reststop before going on more kms.
So I rushed to my shop, bought a piece of choriso, eggs, chili, an onion etc. (Yep, I spiced it up a little), and went to work, making my own memorial tortilla up here on a dark and snowy day in the Arctic:
View attachment 22773
I used an iron pan (will use teflon next time), and thus it was a little sticky, so turning it around was not perfect, I admit (will be next time), but nevertheless, after serving myself and 2 others:
View attachment 22774
Oh, what memories! And soon returning to Spain!
I would love that microwave recipe!I use an old steel pan I got in Spain in the 70s and nothing sticks so long as it´s hot enough.
About the ingredients -- A good Spanish friend of mine microwaves the potatoes rather than cooking them in so much oil. I have eaten her tortillas on a number of occasions, and there is perhaps a very slight loss of flavor. But I find that so long as the eggs have enough salt, the lack of almost a cup of oil is barely noticeable. And it is a MUCH easier way to cook the potatoes.
It's actually quite normal to have chorizo in the tortilla. Just makes it a bit more expensive which is probably why it is not served in pilgrim bars.What a heavenly addition the chorizo was Alex ... that wonderful spicy oil from the chorizo melding with the chorizo itself and all the other ingredients would have made the tortilla very, very special. YUM!
Cheers - Jenny
You boil your potatoes? Nooooo... You are to slice the, super thinly and cook them in oil. And garlic? Never mind chili?Ladies,
Much appreciated! Yes, I added some (good measure!) chopped choriso, as seen in the original picture: Sliced, then cut in 1/4. Also, fine chopped onion (one) and (very) fine chopped chili. I should have aded some squeezed garlic as well, for good measure
Boiled potatoes, onion, and chili (+plenty garlic next time) in plenty olive oil in the pan. Then stirred it (rinse away all the oil) into a bowl of whipped eggs and choriso and into the pan on medium/low heat. Just remember; after some 10 minutes, you have to turn the whole thing onto a plate and then back into the pan in order to make it golden also on the other side. Olive oil in the pan first.
Anyway, it turned out to be very well received by my woman and her 14-year grandson. Pan was licked.
This is so easy and fast to make, you should definitely try it: Great fun. And sooo good!
For a moment I was back on the Camino again...
Indeed. You are correct: All in oil; no pre-cooking, of course!You boil your potatoes? Nooooo... You are to slice the, super thinly and cook them in oil. And garlic? Never mind chili?
I would love that microwave recipe!
Well, Anemone if you don't like the idea of boiling potatoes you're not going to like this either, but here goes:
6 medium potatoes
1/2 glass water
3 T olive oil
1 medium onion (optional, and there is great debate on whether this belongs or not among Spaniards)
salt
5 eggs
Peel the potatoes and slice thinly (and the onion if using)
Mix potatoes and onion in a microwaveable dish and add the water
Cover with plastic wrap and put a couple of holes in it to let vapor escape
4 minutes on high in the microwave
Add olive oil, mix, and microwave for 4 more minutes
(Potatoes should be very soft, so depending on your microwave, you may need more minutes)
Beat the eggs, add a little salt, mix in potatoes.
Heat tortilla pan, add 1T olive oil, and cook the normal way.
My Spanish friend adds this note "Si lo hago yo lo puede hacer todo el mundo."
Oh that's no fun, for once we were arguing about something REALLY worthwhile and importantOh, what the h*ck: Let us agree: Shoes off, a sunny chair, & table, a piece of tortilla, a cold beer, a rest stop, and then on it again: Life.
Well, Anemone if you don't like the idea of boiling potatoes you're not going to like this either, but here goes:
6 medium potatoes
1/2 glass water
3 T olive oil
1 medium onion (optional, and there is great debate on whether this belongs or not among Spaniards)
salt
5 eggs
Peel the potatoes and slice thinly (and the onion if using)
Mix potatoes and onion in a microwaveable dish and add the water
Cover with plastic wrap and put a couple of holes in it to let vapor escape
4 minutes on high in the microwave
Add olive oil, mix, and microwave for 4 more minutes
(Potatoes should be very soft, so depending on your microwave, you may need more minutes)
Beat the eggs, add a little salt, mix in potatoes.
Heat tortilla pan, add 1T olive oil, and cook the normal way.
My Spanish friend adds this note "Si lo hago yo lo puede hacer todo el mundo."
Spaniards are divided between those who like onion in tortilla and those who don't like, but I think that everybody here agrees that onion is an ingredient of tortilla.
Onion absolutely. I think I will give the boiled/nuked potatos a try, just to please my doctor. When I do I will report back. But it will have to be with Palacios chorizo, surely that is must
Torrejas are a type of "French toast". Bread dipped on milk and egg, fried in olive oil, and then drizzled, or soaked, in a white wine syrup. Traditional Christmas morning or boxing day breakfast. Made with baguette type bread, not sandwhich bread.Shame on you Anemone
Actually I don't blame you as the process is long and tedious, unless in good company with a drink or two!
And would love to know what torrejas are???
I hope you appreciated your school. I attended the same one in Alicante a few years back: Very giving, a fantastic school, and now I can talk (basico) in Spain: A relief!I do realize I am making a mountain out of a molehilla few years.
I actually prefer to eat tortilla de patatas at room temperature than heated up.I decided to resurrect this old thread rather than starting a new one regarding Spanish tortillas; those wonderful "pies" made mainly from eggs, potatoes and onion. I've always ordered a piece for breakfast when available in the bars, along with my cafe con leche, but ironically they are always served cold. That is one of my very few "pet peeves" on the Camino as I do not prefer eating cold eggs or potatoes at breakfast. I always request whoever is working the bar to heat my tortilla up in their microwave, but most workers seem to do this small favor reluctantly, which surprises me.
Has anyone else experienced or noticed cold tortillas?
I have heard they are often made off premises and delivered each day, which could be the reason they are served cold, but still I would think warming them up for a customer should be standard practice.
I do realize I am making a mountain out of a molehill.
I also like cold tortilla.Well, room temperature and cold are two different things. I dislike cold French fries too, at fast food chains when stopping off along an interstate for a quick meal while traveling.
Thank you. I still make tortilla from time to time. I love it. And within a week from now, I shall again taste it in Spain...I decided to resurrect this old thread rather than starting a new one regarding Spanish tortillas
Alex, have a wonderful Camino! I know you love Spain, and especially the Frances route in particular. I have a "soft spot" for it as well, being my first Camino; my eyes wide open taking in my surroundings with awe.Thank you. I still make tortilla from time to time. I love it. And within a week from now, I shall again taste it in Spain...
Yes it will be the CF another time. I feel it is my "home". Pamplona to SdC, slow walking and short days. I have some 45 days to complete it. Many short days, staying in places I didn't stay in before, sipping a cold beer here and there, and watching peregrinos walking byAlex, have a wonderful Camino! I know you love Spain, and especially the Frances route in particular. I have a "soft spot" for it as well, being my first Camino; my eyes wide open taking in my surroundings with awe.
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