Text 23715, 102 rader
Skriven 2012-04-15 06:20:40 av Dave Drum (1:18/200.0)
  Kommentar till text 23681 av MICHAEL LOO (1:123/140)
Ärende: Granular Salt
=====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 JW> I'm thinking that with some eggs, it would also make a great
 JW> tortilla (Spanish frittata).

 DD> Here's a nice one from Hot Paella that I have posted before - and it
 DD> looks like it would respond well to all the additives you have in mind

 ML> Was it Jim who posted a recipe for potato chip omelet? I thought
 ML> it was in this post, but I guess not. Potato chip omelets and
 ML> sandwiches and the like have been around since I was a kid at
 ML> least, so generations.

He posted it to me in a message titled "A recipe of my own..." which is Post
1385 on Doc's. The recipe name is Potato Chip Torta.

 DD> Tortilla Espanola makes a great tapa, afternoon snack, or
 DD> even a light dinner.

 ML> There's really no such thing as a great tapa, as tapas is
 ML> the invariant form of the noun. Perhaps it's time for my
 ML> second standard rant, the Internet and the proliferation of
 ML> bad usage; all, right, not now.

Except, O Great Pedant,  Bv)=  those two lines are directly from the recipe as
posted at Hot Paella. Here's the link:
http://www.hotpaella.com/Recipes/Tortilla-Espanola.aspx

Since it's a Spanish food and supplies site I assume that they know how to
speak and write their own language.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chorizo con Vino de Jerez
 Categories: Five, Appetisers, Pork, Wine
      Yield: 5 servings

     16 oz Spanish style chorizo; in
           - 1/2" pieces
      1 tb Olive oil
      1 c  Sherry

  Add the chorizo and olive oil to the cazuela and then
  place on the stove over low heat. Simmer for 10 minutes,
  turning every couple of minutes. Add the Sherry, in
  very small amounts (to prevent the cazuela from cracking)
  and cook until the liquid has reduced to half.

  For a rustic presentation, serve straight from the cazuela
  with plenty of tooth picks and crusty bread.

  Buen Provecho!

  Serves 4-6

  From: http://www.hotpaella.com

  Uncle Dirty Dave's Archives

MMMMM

And one of my own that rather bridges the two under discussion:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chorizo Frittata
 Categories: Five, Pork, Eggs, Vegetables
      Yield: 4 Servings
 
      1 lb Bulk chorizo
      1 lg Onion; peeled, diced
      1 lg Bell pepper; seeded, diced
      8 lg Eggs; well beaten
      1 lb Bag cubed potatoes for hash
           - browns
 
  Using an oven-proof skillet render the chorizo until done to
  your liking. Reserve to the side, leaving the oil behind in
  the pan.
  
  Add the potatoes, diced onion and bell pepper and saute in
  the chorizo grease until the potatoes are cooked to your
  liking.
  
  Beat the eggs well and add the chorizo and beaten eggs to
  the potatoes and vegetables in the skillet. Pop into a
  preheated 350øF/175øC oven just until the eggs are set.
  
  Garnish the top of the frittata with shredded cheese if
  desired. Serve with fresh salsa cruda or pico di gallo.
  
  Serves 4 generously
  
  An Uncle Dirty Dave Special
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... I don't think the road to heaven is paved with bean curd. -- David Shaw
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