Comments on: Tame Tapas We Ate in Madrid/ Tortilla Espanola Recipe

By: admin

admin — Thu, 29 Jul 2010 13:41:42 +0000

@Mike in NJ – thanks for the comment. We’ve actually done it both ways, as above and frying the potatoes ahead of time. We’ve also tried it with left over roasted or boiled potatoes, which seems to work well too. Ultimately, it’s up to you, but I must admit to preferring tortilla made as above – the lack of crispiness in the potatoes allows the quality and flavor of the egg to come through, and texturally, while I usually love crunchy things, I prefer my omelettes smooth. By the way, where was your mother from? Where did she get her recipe?

By: Mike in NJ

Mike in NJ — Tue, 27 Jul 2010 17:27:47 +0000

For her tortilla, my mother deep fries the potatoes til they’re ‘cooked.’ And she cut them in a rough dice (about 1/2 inch). Then she’d put the potatoes aside for a while (20 minutes, or whenever everyone got home) She slid the tortilla out of the pan right side up, then flipped the uncooked top side into the pan to complete the cooking. Seemed easier that way…

By: Top Five of the Month: Pork Products | We Are Never Full

Top Five of the Month: Pork Products | We Are Never Full — Sun, 25 Jan 2009 17:28:48 +0000

[...] (cured pig’s jowls) - Jonny: switch out for Spanish cured lomo 2. chorizo (pimenton flavored cured sausage) 3. jamon iberico (special Spanish ham) 4. chicharrones (fried [...]

By: Gambas al Ajillo - Famous for all the Right Reasons | We Are Never Full

Gambas al Ajillo - Famous for all the Right Reasons | We Are Never Full — Thu, 11 Sep 2008 00:09:36 +0000

[...] Tame Tapas We Ate in Madrid/Tortilla Espanola Recipe [...]

By: Baked Spinach and Eggs: Uova e Spinaci Cotti alla Fiorentina | We Are Never Full

Mon, 16 Jun 2008 13:50:02 +0000

[...] TORTILLA ESPANOLA (Spanish Potato Omelet) [...]

By: molly

molly — Tue, 12 Feb 2008 00:22:34 +0000

It’s settled–I have to make a trip to Spain. I like the idea of leeks in Tortilla Española.

By: FlaNBoyant Eats

FlaNBoyant Eats — Tue, 29 Jan 2008 15:23:34 +0000

I haven’t been to Spain in two years so this post on tortilla was so nice to look at it… i had so much of it while touring over there…
my dad loves loves tortilla Espanola. very pretty picture of all the food

By: foodieguide

foodieguide — Mon, 28 Jan 2008 19:48:16 +0000

Great summary of the ‘tame’ ones Amy! Looking forward to Jonathan’s summary now. The tapas bar I like in London is great, but really expensive…Helen Yuet Ling

By: Alan Bates

Alan Bates — Thu, 24 Jan 2008 16:57:34 +0000

I noticed you enjoyed seafood cooked a la plancha in Madrid. You might be interested to learn more about Evo – an American-made plancha, perfect for grilling everything…including seafood.

see: http://www.evoamerica.com

Best regards,

Alan Bates
abates@evoamerica.com

By: Ann

Ann — Thu, 24 Jan 2008 16:55:38 +0000

I don’t know where you guys are in Brooklyn, but you can get authentic tapas in Williamsburg. We are long-time fans of Chef Diego Gonzoles, now cooking at Zipi Zape. He used to cook at (sadly now closed) Allioli, which was absolutely amazing and earned a Zagats 27. The tapas he serves at Zipi are not as cutting-edge, but are lovely traditional dishes and as good as any you’ll find in Spain. Worth a visit.