Subj : Re: Tortilla Chips
To   : Ben Collver
From : Dave Drum
Date : Mon Jun 05 2023 05:35:00

-=> Ben Collver wrote to Dave Drum <=-

 BC>   Re: Re: Tortilla Chips
 BC>   By: Dave Drum to Ben Collver on Sun Jun 04 2023 05:42:00

 DD> Then there is the Spanish tortilla ...  a traditional dish from Spain.
 DD> Celebrated as a national dish by Spaniards, it is an essential part of
 DD> the Spanish cuisine. It's an omelette made with eggs and potatoes,

 BC> Thanks for this recipe.  I intend to try it.

I know you're not big on meats - but I *really* like this version with
chorizo. When I make it I use Mexican chorizo rather than the somewhat
milder Spanish version or Portugese chorico. Damn .... now I know what
I'm making for supper.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spanish Tortilla w/Chorizo
 Categories: Potatoes, Pork, Eggs, 
      Yield: 4 servings

    125 mL (7 oz)Extra-virgin olive oil
    400 g  (1 lb) waxy potatoes; in 4mm
           - slices
      1 md Onion; peeled, finely sliced
           +=OR=+  
      2 lg Shallots; peeled, finely
           - sliced
     60 g  (2 oz) chorizo; 3mm slices
      6 lg Eggs
      1 sm Handful flat-leaf parsley;
           - fine chopped
           Sea salt & fresh ground
           - pepper

  Heat the olive oil in a 20cm (8") non-stick frying pan
  over a moderate heat, add the potatoes and onion and fry
  for a few minutes. Put the lid on, leaving a little gap
  for steam to escape, and reduce the heat a little. Let
  the potatoes and onion cook gently for 25 minutes,
  stirring every 5 minutes or so. Add the chorizo and cook
  for a further 5 minutes.

  Remove the pan from the heat and lift out the potatoes,
  onion and chorizo with a slotted spoon. Pour all but a
  couple of tablespoonfuls of the oil into a jug and
  return the potatoes, onion and chorizo to the pan, off
  the heat. Lightly beat the eggs in a bowl, then pour
  over the potatoes. Add the parsley and plenty of salt
  and pepper, and stir well. Return the pan to the heat
  and turn the heat up slightly. Use a spatula to shape
  the tortilla, easing the top edge away from the side of
  the pan a little.

  When the egg is almost set, take the pan off the heat.
  Invert a plate (one that is pretty much the same size as
  the tortilla) on top of it. Turn the pan and plate over
  together and lift the pan away, leaving the tortilla on
  the plate. Slide it off the plate back into the pan,
  cooked side up and let it rest off the heat for a few
  minutes to allow the base to cook a little in the
  residual heat of the pan.

  Turn the tortilla out onto the plate again and allow to
  cool slightly and firm up for 10 minutes before serving.

  UDD NOTES: You need waxy potatoes that keep their shape
  when cooked. Strictly speaking, you don't need the
  chorizo - it is delicious without - but I do like to
  include it. 

  Recipe by: Hugh Fearnley-Whittingstall

  RECIPE FROM: https://www.rivercottage.net

  Uncle Dirty Dave's Kitchen

MMMMM

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