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

By: A Sepia-Tinted Future: Fideua with Cuttlefish | We Are Never Full

A Sepia-Tinted Future: Fideua with Cuttlefish | We Are Never Full — Thu, 15 Nov 2012 01:22:48 +0000

[...] Christian Science Monitor and leafed through a couple of our other posts on Spain – including this one featuring a terrible picture of some very fine cuttlefish a la plancha we ate in Madrid, deciding [...]

By: Alimentos Organicos

Alimentos Organicos — Sun, 30 Sep 2012 23:50:43 +0000

You’re making me hungry that’s a wonderfull spanish tortilla…i love mum’s tortilla, she boil the potatos on the pan to make it softer and tastier…it takes longer but it taste soft and yummy

By: Andaluzreceta

Andaluzreceta — Sat, 21 Jul 2012 11:54:16 +0000

Hmm this seems very yummy, I like tortilla!

By: Laurie Hager

Laurie Hager — Fri, 22 Jun 2012 13:50:43 +0000

Oh, boy. Just came upon the CSM article about Pincho Moruno and simply had to click through in order to read more on your blog. Loved this synopsis of delectable tapas and am also a big fan of Penelope Casas. I tried to make my first Tortilla Espanol a few weeks ago and oddly – the first one worked like a charm – it was the second go-round (when I foolishly tried to get creative and add cheese) that was a disaster. Delicious, but ugly.

It may be that you have discovered a good source for sepia since you posted this piece years ago, but wanted to let you know we have sepia from Spain – comes cleaned and flash-frozen (which is an ideal way to tenderize, according to Miriam Garcia). I’d be happy to send some along to you if you’d like to sample?

Congrats on your excellent work! A pleasure to read

Laurie

By: Pincho Moruno: Miraculous Pork Belly Kebabs | We Are Never Full

Pincho Moruno: Miraculous Pork Belly Kebabs | We Are Never Full — Wed, 06 Jun 2012 13:27:07 +0000

[...] with patatas bravas or other typical tapas and plenty of inexpensive red [...]

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) [...]