Comments on: Spanish Tortilla of Doom http://menscookeryclub.com/2006/09/01/spanish-tortilla-of-doom/ 3 Blokes, a blender and a bag of chickpeas, learning to cook. Tue, 25 May 2010 19:07:42 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Jose Sánchez http://menscookeryclub.com/2006/09/01/spanish-tortilla-of-doom/comment-page-1/#comment-963 Jose Sánchez Wed, 28 Feb 2007 16:55:13 +0000 http://menscookeryclub.com/2006/09/01/spanish-tortilla-of-doom/#comment-963 Spanish tortilla is pretty much like paella in a certain way: there are as many tortilla variants as there are spaniards. With that in mind, I just wanted to comment that I had never seen a spanish tortilla where the potatoes were cut in such large slices. Spaniards are actually divided in 2 groups when it comes to chopping potatoes for a tortilla española: 1) people who chop potatoes in small dice of about 1 cm. sides 2) people who slice potatoes in irregular small chunks. Sort of like french fries, just shorter (about 2/3 cm.) and a lot thinner (2/3 mm.) I belong to group 1. Furthermore, spaniards are divided in 2 groups when it comes to adding onion or not. I prefer an onionless tortilla, but I do agree that a tortilla española with onion cooked to the right point (which is VERY rare to find) can be a really nice treat. Finally, the right balance between the amount of eggs and the amount of potatoes, the amount of salt (as you've said here), how much oil you use, how hot it is, and how much you cook the whole thing, are all variables that mixed up can render a whole infinity of tortilla results. As I said, there is no such thing as the best tortilla, as there is no such thing as the best wine. Nor is there such thing as the best <a href="http://www.ibergour.com/en/productos/produccion_jamon_iberico.html" rel="nofollow">spanish iberian ham</a>, although if you haven't tasted it yet, then there is something you are missing! Spanish tortilla is pretty much like paella in a certain way: there are as many tortilla variants as there are spaniards. With that in mind, I just wanted to comment that I had never seen a spanish tortilla where the potatoes were cut in such large slices.
Spaniards are actually divided in 2 groups when it comes to chopping potatoes for a tortilla española:
1) people who chop potatoes in small dice of about 1 cm. sides
2) people who slice potatoes in irregular small chunks. Sort of like french fries, just shorter (about 2/3 cm.) and a lot thinner (2/3 mm.)
I belong to group 1.
Furthermore, spaniards are divided in 2 groups when it comes to adding onion or not. I prefer an onionless tortilla, but I do agree that a tortilla española with onion cooked to the right point (which is VERY rare to find) can be a really nice treat.
Finally, the right balance between the amount of eggs and the amount of potatoes, the amount of salt (as you’ve said here), how much oil you use, how hot it is, and how much you cook the whole thing, are all variables that mixed up can render a whole infinity of tortilla results.
As I said, there is no such thing as the best tortilla, as there is no such thing as the best wine. Nor is there such thing as the best spanish iberian ham, although if you haven’t tasted it yet, then there is something you are missing!

]]> By: redeye http://menscookeryclub.com/2006/09/01/spanish-tortilla-of-doom/comment-page-1/#comment-131 redeye Mon, 18 Sep 2006 14:53:15 +0000 http://menscookeryclub.com/2006/09/01/spanish-tortilla-of-doom/#comment-131 Jeff, you're right. So we've changed it again. One day I'll have to actually make one of these Wordpress skins from scratch... Jeff, you’re right. So we’ve changed it again. One day I’ll have to actually make one of these WordPress skins from scratch…

]]> By: jeff http://menscookeryclub.com/2006/09/01/spanish-tortilla-of-doom/comment-page-1/#comment-129 jeff Mon, 18 Sep 2006 14:32:36 +0000 http://menscookeryclub.com/2006/09/01/spanish-tortilla-of-doom/#comment-129 OK, to each... While I have your attention and at the risk of destroying more ignorance - you've got this light gray on white thing going now that really doesn't work on my LCD, very hard to read... cheers! - j OK, to each…

While I have your attention and at the risk of destroying more ignorance – you’ve got this light gray on white thing going now that really doesn’t work on my LCD, very hard to read… cheers! – j

]]> By: redeye http://menscookeryclub.com/2006/09/01/spanish-tortilla-of-doom/comment-page-1/#comment-128 redeye Mon, 18 Sep 2006 06:48:30 +0000 http://menscookeryclub.com/2006/09/01/spanish-tortilla-of-doom/#comment-128 Jeff, we apreciate your concern, we do, really. However the MCC is about Men and Ignorance and this particular post illustrates that far too well. Despite this, we are all still alive, with only one of us having a small bout of vomiting,clucking, vomiting, clucking... Jeff, we apreciate your concern, we do, really. However the MCC is about Men and Ignorance and this particular post illustrates that far too well. Despite this, we are all still alive, with only one of us having a small bout of vomiting,clucking, vomiting, clucking…

]]> By: jeff http://menscookeryclub.com/2006/09/01/spanish-tortilla-of-doom/comment-page-1/#comment-126 jeff Mon, 18 Sep 2006 02:18:33 +0000 http://menscookeryclub.com/2006/09/01/spanish-tortilla-of-doom/#comment-126 Looks yummy! One thing: don't be tasting the raw egg. Instead, take a small amount (like a teaspoon) of the mixture and cook it real quick and taste the cooked stuff. You'll be more accurate with your seasoning and you don't have to taste raw egg. I saw Julia Child do this once testing the seasoning for a meat loaf. It was one of those hand-slapping-forehead moments... Nice blog you have here, by the way. Been lurking for a while! - j Looks yummy! One thing: don’t be tasting the raw egg. Instead, take a small amount (like a teaspoon) of the mixture and cook it real quick and taste the cooked stuff. You’ll be more accurate with your seasoning and you don’t have to taste raw egg.

I saw Julia Child do this once testing the seasoning for a meat loaf. It was one of those hand-slapping-forehead moments…

Nice blog you have here, by the way. Been lurking for a while! – j

]]> By: redeye http://menscookeryclub.com/2006/09/01/spanish-tortilla-of-doom/comment-page-1/#comment-101 redeye Tue, 05 Sep 2006 15:59:08 +0000 http://menscookeryclub.com/2006/09/01/spanish-tortilla-of-doom/#comment-101 I made this again yesterday. Flippin' brilliant. I didn't strain the potatoes and onions well enough after deep frying, making the tortilla a little oily, but it was still wicked. I made this again yesterday. Flippin’ brilliant. I didn’t strain the potatoes and onions well enough after deep frying, making the tortilla a little oily, but it was still wicked.

]]> By: pat floyd http://menscookeryclub.com/2006/09/01/spanish-tortilla-of-doom/comment-page-1/#comment-100 pat floyd Tue, 05 Sep 2006 15:56:42 +0000 http://menscookeryclub.com/2006/09/01/spanish-tortilla-of-doom/#comment-100 Yes, i think you could roast the potatoes, then slice them & shallow fry the onions. Try it both ways, Kathy...See what you think... Yes, i think you could roast the potatoes, then slice them & shallow fry the onions. Try it both ways, Kathy…See what you think…

]]> By: Kathy Maister http://menscookeryclub.com/2006/09/01/spanish-tortilla-of-doom/comment-page-1/#comment-99 Kathy Maister Sat, 02 Sep 2006 14:17:12 +0000 http://menscookeryclub.com/2006/09/01/spanish-tortilla-of-doom/#comment-99 This looks delicious! You did catch my attention with a pint of oil! Would this recipe still taste as good if you just roasted the potatoes in a small amount of oil? This looks delicious! You did catch my attention with a pint of oil! Would this recipe still taste as good if you just roasted the potatoes in a small amount of oil?

]]> By: Pat Floyd http://menscookeryclub.com/2006/09/01/spanish-tortilla-of-doom/comment-page-1/#comment-98 Pat Floyd Sat, 02 Sep 2006 11:24:00 +0000 http://menscookeryclub.com/2006/09/01/spanish-tortilla-of-doom/#comment-98 Great intro redeye, like a catchy chorus. Great intro redeye, like a catchy chorus.

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