La Cena
La Receta por Tortilla
1. Fry 2 lbs. of thinly sliced potatoes in enough sunflower oil to cover the potatoes. Cook with a lid on.
2. Can add onions to the potatoes, too.
3. Beat 8 eggs in a large bowl.
4. When the potatoes are soft (blando) and a little golden (dolorado), pour into a colander to separate the potatoes from the oil. Pour 1/2 T of that oil back into the hot pan.
5. Pour potatoes into the egg bowl and mix with a fork.
6. When pan is hot, pour in the egg-potato mixture.
7. When the tortilla can slide easily when you shake it back and forth, it´s ready to flip.
8. Using a large plate, invert the pan onto the plate and then slide the tortilla raw side down back into the pan.
9. Cook for a few minutes. If it´s still a little soft, flip again and let rest in hot pan for a few minutes.
10. Enjoy with a green salad.
Potatoes are soft enough. Time to drain.
Separate potatoes from oil.
Add about 1/2 T reserved oil to pan.
Pour in combined egg-potatoe mixture.
After 1st flip.
Tortilla con Ensalada y Queso Oveja
This sheep´s cheese was so good with the salad. Northern Spain is famous for its quesos de oveja (sheep cheeses).
La Nectarina con Yogur de Limón
Chón bought a new brand of lemon yogurt today. It tasted so different than the last brand (in a bad way). There was very little lemon flavor and an odd aftertaste. Its interesting how lemon yogurts can vary so much! The nectarine was wonderful though.
Greeat post
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