Text 27362, 80 rader
Skriven 2012-07-21 06:12:04 av Dave Drum (1:261/38)
Ärende: Chile 1078
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: [ch] Spanish Potato Tortillas
 Categories: Chilies, Potatoes, Breads
      Yield: 2 servings

    500 g  Good frying potatoes
      1 lg Onion
      3 lg Eggs (free range, of
           - course)
           Salt & pepper
           Ground chile
    3/4 c  Olive oil

  I am just back from the frozen wastes of the Southern
  Ocean and enjoying cooking again after 6 weeks stuck on a
  boat eating someone else's food. Suprisingly, my chilies
  have survived my husband's tender neglect and the possums
  while I was away! Must work in the field more often.

  I wanted to share with you one of my favourite brunch
  dishes. It's the first thing I cooked when I got home. The
  recipe will seem kinda long, but these can be fantastic or
  really ordinary and it's all in the cooking. Best prepared
  the night before, then cooked the next day.

  Peel and thin slice both potatoes and onion. Heat the
  oil in a pan over a medium-low heat (a wok is ideal for
  this, or use any large frypan), and add the potatoes and
  onion slices in alternate layers. fry slowly, turning
  occasionally. The object is to cook the potatoes without
  browning them too much. Don't worry if they break up a bit
  at this stage.

  When potatoes are done, carefully (so as not to splash any
  oil) out into a sieve placed over a bowl, to catch the
  oil, and drain. The potatoes will absorb quite a bit of
  the oil in the cooking (but if you use good quality olive
  oil, it's just so much better for you!). Save the oil for
  tomorrow. Put the potatoes and onions in a bowl, and mix
  in the eggs and seasonings, with chilli powder to taste.
  You can use fresh chilies, but I find that powder gives a
  more even heat in this dish. At this point you can
  continue to cook it, but if you now seal the bowl and
  leave it in the fridge overnight, the starch in the potato
  will thicken the egg and make for a richer tortilla
  tomorrow.

  The next day, heat some reserved oil in a frypan or wok
  over med-high heat and add potato mix. This will seal
  immediately. Turn heat to low, and cook until 1/2 to 2/3
  cooked through (20 mins or so). Carefully tip out onto
  plate. Reheat the pan over med-high heat and invert the
  tortilla, reducing heat to low. Wimps can leave it in the
  pan and grill the top. So long as you don't overcook it
  (it'll become too dry) it will be delicious.

  This is great with bacon and fried tomatoes, or even
  sausage for brunch. Goes well with Worcestershire sauce or
  (my husband's favourite) tomato and jalapeno sauce. Serves
  4 with sides, or 2 really hungry people with just enough
  left over for a mid-morning snack. Be warned: very
  more-ish!

  Happy chilli-ing!

  Tara Deen; School of Earth Sciences; University of Sydney NSW

  POSTED TO: Chileheads Mailing List & Digest

  MM Format by Dave Drum - 21 January 2001

  Uncle Dirty Dave's Archives

MMMMM
s
... I once ate a dishonest loaf. It was good, but afterward I felt so used!

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)