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Cool Spanish tortilla with Balsamic vinegar
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(Cool Spanish tortilla with Balsamic vinegar) |
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14.12.2003 | |||
I'm not actually making this now but I often do and it's such a exellent sidekick to many salads and stuff that I just gotta share this with you. | |||
===Cool Spanish tortilla with Balsamic vinegar=== | |||
*[[Class]]: Side dish (yummy with salads) | |||
*[[Preparation]]: varies much. 10 minutes with precooked potato-onion mix, 30 minutes with raw ingredients + 30 minutes for cooling the dish for serving (depending on weather of course) | |||
*[[Skill requirements]]: Low (if you have the right equipment handy) | |||
*[[Hardware]]: [[Stove]] (any kind), [[Frying pan]] or two or more if you want to streamline production of catering quantities, Something for cooking potatoes, like what's it called. and most necessarily a [[plate]] big enough to cover the frying pan (or just the second frying pan mentioned before) | |||
*[[Clean up]]: 4 minutes | |||
*[[Groups]]: [[Halal]], [[Kosher]], [[Lacto-ovo vegetarian]], [[prepare-store-serve]] | |||
*[[Performance]]: excellent for the buck, hunger removal very effective, very suitable for catering type of situation as well as a [[solo]] kitchen where this treat will stay yummy and healthy in your fridge for a long time. | |||
Here goes... | |||
*[[Potatoes]]. Cook 'em | |||
*[[Onions]]. Gently heat with plenty of [[oil]] | |||
**'''Or''' use a [[frozen]] [[bag]] of potato-onion mix if in a hurry | |||
*Slightly cooked (fullly cooking isn't really required, you should leave them a little hard) potatoes sliced go in the pan with the onions | |||
*Make it hot, try not to squash the potato slices | |||
*Add [[salt]]. Make it plenty since much of it will be absorbed into the eggs. | |||
*Throw in [[free-range|free-ranging]] [[egg]]s. Break the egg shell into two pieces by hitting on a solid, sharp corner and pry with your hands so that you can pour the contents so that you use the sharp edges of the shell to pierce the yolk (yellow thingy). Repeat untill the potato-onion mixture is almost covered with the eggs. | |||
*Drop the heat a little and cover the frying pan with something such as the plate, though you should remember that the plate becomes incredibly hot and due to the quick release of heat from porcelain you'll burn your fingers in the next step. Wear protective clothing. | |||
*Think carefully how you will accomplish the next step '''taking into consideration your joints and and muscles in your hands and around your shoulders'''. Meditate and when you've got a working theory, proceed. | |||
*Once the surface of the mixture is solid in such a way that it doesn't stick to things much you take the plate place it over the pan. Holding the pan and the plate together with two hands (remember to wear protective clothing) you flip the whole thing over. Slide the tortilla back to the pan and fry gently. When doing these things in an assembly line fashion you naturally use the other hot pan instead of a plate thus working two stowes in a serial manner. | |||
*Once it's slightly brown and slightly crispy or whatever you prefer take it to a cool place to cool down before serving. Please don't stick straight into the fridge cause that will consume a hell of a lot of energy. | |||
*Slice into sectors for serving and please do serve a '''bottle of [[balsamic vinegar]]''' with it so that everyone can moisten it with vinegar to taste. | |||
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5.12.2003 | 5.12.2003 | ||