I have to admit that my kids (all four of them) are usually great sports when it comes to any projects I ask them to get involved with.
(Eric would most likely insert the term "harebrained" somewhere in here, but that's not important right now. =D)
I especially love when they show enthusiasm in spite of not having all the details.
Me: "Adam, I need a mandolin to slice stuff. Will you come with me to the store?"
Adam (who has no idea what a mandolin is or what it's used for): "Absolutely!"
For the uninformed, a mandolin is a sleek device for slicing food quickly, expertly and uniformly. (This is the one I got – here's a link in case you're interested in getting your own.)
After the run to the cooking store and the mandolin purchase. . .
Adam: "What are we making this week, Mom?"
Me: "A tortilla. Not a 'tortilla,' but a 'tortilla.'"
Adam (who has no idea what I'm talking about or why): "Umm . . . well then, do I get to use the new mandolin??"
I love that boy.
=D
Adam and I are cooking over at Babalú today while simultaneously addressing that age-old cooking conundrum:
"When is a Tortilla NOT a Tortilla?"
If you know the answer, please leave a comment. 😉
I baked it. (I know. Coward.) =DNathan knows how to do it right! Read his comments.
Ahh…when it’s a tortilla espanola or Spanish omelette; what kind of pan did you use, and how did you flip it without breaking it?
It’s not that hard Marta to flip a tortilla. In my house we make them like almost all the time, “Tortilla de Patatas”, “Tortilla de Patatas Con Jamon”, “Tortilla de Atun”, “Tortilla de Maduros” etc. endless variations.Here’s some tips/ how we fry it:
(1) heat oil in a large pan on medium high, not a lot just enough to lightly coat, add the egg mixture, don’t touch it, gently push around a little every time the egg slightly cooks to allow it to cook sort of evenly, be patient, push in sides gently try to let the egg kinda flow and slowly cook but don’t break into it, then set heat on medium and cover with a large plate, let it cook on medium to medium low for about 6-7 minutes, uncover, see if it settled a bit and is more firm but not fully cooked it so now do the following.
(2)Turn off heat, place plate over it, use a large towel to hole the plate onto the pan and grab the pan, flip it over so you flip the omelet on one side, now turn pan back on lightly oil with extra-virgin olive oil, gently slide it back in slowly, shake the pan a bit not the omelet, cover for 5 more minutes to fully cook on other side.
(3)Turn of heat, clean the large plate you used, now use it again to flip the omelet into it, or if your scared you can simple leave it in the pan and slice it and get it from there if your scared you’ll break it, we never break it though it’s experience ha ha.
Hope it helped somewhat.
Oh and this might help here’s someone’s blog post on tortillas:http://foodalogue.com/2009/09/tapas-tuesday-how-to-make-a-perfect-tortilla-espanola.html
Here’s two of my own:
http://nathanscomida.blogspot.com/2009/08/tortilla-de-patatas-spanish-potato.html
Another one (my grandmas monster tortilla):
http://nathanscomida.blogspot.com/2008/08/tortilla-espaola-spanish-frittata.html
OMG I am literally sitting here eating a tortilla while I read!! I havent made one in months!!! How weird that I decide to make one for a snack with leftover maduros and you post this! really really weeeeiiirrrd. And I baked it too.
Nathan,Thanks for the links and the beautiful instructions! You are a force to be reckoned with. =D
Besos,
Marta
Nice post. I Love tortillas con papas.