![]() If you can't bring yourself to risk the flip, just slide the pan into a 375-degree oven until the eggs are completely set, but not overcooked. The worst that will happen is that a little potato and egg will be left behind when you return the cake to the skillet. About the food: The potato omelet (potato tortilla) is served warm, rather than the traditional room temperature that one would find in any Spanish tapas bar. The only hard part is turning the partly formed tortilla, so do it swiftly and carefully (using a nonstick skillet makes it much easier). ![]() ![]() Onions or scallions can replace the potato in part or entirely, as can cooked greens like chard. In its most basic form, the tortilla is a potato and egg open-faced omelet that derives most of its flavor from olive oil. But the Spanish tortilla has another advantage: because it is better at room temperature than it is hot, it should be made in advance, anywhere from 15 minutes to a few hours. One of our good friends previously lived in Barcelona and knew exactly where to take us. The other can be an appetizer, a snack, or even a light meal. Don’t skip the potato tortilla, a fairly standard dish for tapas and well-executed here with a chive sour cream (6). Barcelona defies conventional restaurant wisdom by proving that when a place encourages this much revelry (and serves such good wine), the cooking isn’t everything. The Spanish tortilla has nothing in common with the Mexican variety except its shape and its name.
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