Ingredients
2 1/2 lb potatoes
8 oz olive oil
8 eggs
1 salt
Directions
Some times this includes sauteed onions or even chopped tomatoes. It
is served either in small pieces as a tapas( appetizer) or as a main
course. It tastes just as good cold as hot.
Wine: any wine goes well except a sweet white wine
Peel and wash the potatoes, dry them with kitchen paper and cut them
into thick slices. Heat 2/3 of the oil in a round frying pan and cook
the potatoes, covered on a low heat for 15 minutes or until they are
soft. Remove the lid, increase the heat and briefly fry the potatoes
until they are golden-brown . Drain any remaining oil from the pan.
Beat the eggs vigorously in a bowl and stir the potatoes into the
eggs. Season well with salt and pepper and let stand for 15 minutes.
Heat the remaining oil in the pan on a high heat. Add the egg and
potato mixture, spreading our the potatoes evenly and patting down
and leave to cook for a few minutes. Then flip the omelette over with
the help of a large plate or lid and cook the other side until golden
brown. Walt MM
Servings: 4 servings
Potato Omelette-Tortilla De Patatas (Spain) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; Egg; Mexican
The History of Recipes
We are able to trace the history of meal recipes back into the distant past, in truth as far as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, these, early recipes were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe found, according to Professor Solomon Katz, is a collection of ancient tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Progressing into Roman times around 25BC a roman called Apicius wrote some documents detailing recipes prepared by wealthy Romans. In his works, he recounts how the roman meals were split into starters, main course and desserts, something we still use today. He also informs us how the Roman chefs were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern chefs like thyme, mint and dill. Later on in the 1400s, people returning from the crusades brought back a variety of foods and herbs from the East, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas led to an increase in recipe books, most of which still exist in private cookery archives. By the advent of the twentieth century, cook books are highly popular mostly as a result of increased literacy, people having more leisure time and being a little richer. The introduction of the TV gave us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Potato Omelette Tortilla De Patatas (Spain) recipe.
