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Spanish potato casserole
An incredible number of wonderful dishes can be made with just a few potatoes and a drop of your time. So what, we will cook for dinner today? There is a dish from magnificent Spain called "Tortilla".
To create a new culinary masterpiece, you will need:
- six pieces of medium potatoes;
- half a dozen eggs;
- spices;
- greens;
- olive oil;
- two onions;
- a head of garlic.
Naturally, if you are an ardent fan of meat, then you can add a little bacon or ham if you wish.
Historical reference
In general, originally it was a tiny tortilla made of corn flour, which was prepared by indigenous Indians. However, with the advent of the conquistadors on American shores, the dish changed somewhat and became known as "Tortilla". Modern chefs cook it in the form of an omelet or pie with various additives from vegetables and meat.
Getting down to the cooking process
First of all, peel the potatoes and cut them into uniform cubes. Next, you need to add a little more than half a cup of olive oil to the pan, thanks to which an appetizing crust and a unique aroma should form on the potatoes. When the oil is heated, you need to add the garlic directly in the peel and fry it over medium heat until half cooked. Now you can put the potatoes to it, while you should increase the heat and mix everything thoroughly. After five minutes, add the onion cut into rings, a pinch of salt, spices and herbs. All this will add spice and piquancy to the taste. If you have mushrooms, cheese or bacon, you can safely "improve" the future casserole with your favorite ingredients.
Fish out the garlic from the dish, and then transfer the appetizing potatoes with onions, herbs and your unique additive to a colander for a few minutes in order to drain excess oil from all its splendor. Beat the eggs in a deep bowl and mix with the potatoes.
Cooking "Tortilla" in a cauldron
Please note that in order for Spanish potato casserole to take on the appearance of a pie, it should be cooked in a cauldron with thick walls and bottom. Grease the cauldron generously with oil and heat the olive oil that came off the potatoes in a colander in it. Pour the egg-potato mixture from the container into the cauldron, garnishing with green onions and tomato slices. In this case, it all depends on what products are available, which can be used to beat the appearance of the dish.
And after waiting for the "Tortilla" to thicken, remove it from the stove and cover with a lid for three minutes, after which, you can cut the yummy and serve on beautiful plates.