Tuesday, December 13, 2011
Tortilla Española Failblog
If you've ever been to a tapas restaurant, you've probably had tortilla española, which is essentially the Spanish version of a potato omelet. Although the ingredient list is simple (eggs, potato, onion, oil, salt, and pepper), I've never actually tried to make one, mostly because I was intimated by the process, which typically involves flipping the semi-cooked tortilla halfway through cooking. I mean, that's just asking for a kitchen catastrophe. However, today I was craving some potato eggy goodness, so I found this recipe and decided to give it a shot. As directed, I cooked the potatoes and onions in oil, then added the egg mixture and cooked and rested. Then it came time for the big flip...at which point I learned that the bottom half of the tortilla was stuck to the pan and the top was a blobby mess. Well, that's what I get for buying my non-stick cookware at the Australian version of Walmart. I reassembled as best I could, but the result was more like scrambled egg with potato than the beautiful tortilla española I had envisioned. The side view wasn't as ghastly, and at least the blueberry muffins (clearly, a reasonable accompaniment Spanish food) I made while the the potatoes were cooking came out well.
Score: Tortilla española 1, Eileen 0.
Now on the Christmas wish list: a decent non-stick pan