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
It is quite possible to trace the history of recipes back into history, certainly as far back into recorded history as early Egypt, and maybe even further. Having said that, sadly, these early cook books were just primitive hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history are a few stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. As we move into The time of the roman empire 25BC a roman called Apicius wrote some scripts showing how to cook the recipes enjoyed by the Romans. In his scrolls, Apicius describes how the roman meals were separated into appetizers, entrees and afters, something that is very familiar to us today. Additionally, he informs us how the ancient chefs were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern chefs for example basil, fennel and dill. In the 15th century, people returning from the crusades brought back a variety of spices and herbs from Arab cuisine, including spices like coriander, parsley, basil and rosemary. These new spices and herbs created a surge in cookery books, some of which are kept safe in private libraries. Over the next few centuries, the powerful and wealthy houses strove to serve up the most exotic banquets, and because of this the best chefs and their collection of recipes increased in prestige. Even so, it was during the 1800s the formal cooking and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, trying out, and publishing the recipes of their peers. By the arrival of the twentieth century, cook books are greatly in demand mostly due to higher levels of literacy, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Potato Omelette Tortilla De Patatas (Spain) recipe.
