Saturday, April 23, 2011

Sorta Tortilla Española


Thursday 19 August

Barbara (who eats lunch in front of TV cooking shows when she's at home) saw an "America's Test Kitchen" about this. She takes that show with a bucketful of salt, though. Some of the hints are useful, but they act like they have perfected recipes that, in fact, are dependent upon the exact products that they happen to be using. So if you are using different products - for example, local farm-grown eggplant instead of the hardened old supermarket balloons they use - you will get burnt nubbins when you try to cook their "foolproof ratatouille." So there.

(Also they have a snotty website where they won't show you the recipe unless you sign up and maybe subscribe to their magazine. Give me a break.)

Anyway, we've had this at Fino in London, and even in Spain, for god's sake. So we casually tossed a big onion and some yukon golds, sliced thin, with olive oil, and simmered them covered 15 mins (that was the useful hint). Added them to 5 beaten eggs and returned it to the hot pan, fried until golden on one side, but chickened out of flipping the entire thing onto various plates to fry the other side. Instead, we puffed it under the oven like a frittatta. Still good.

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