Tortilla: Fry slices of potato in olive oil (quite a bit of olive oil - and always extra virgin - its like an ingredient in the tortilla I make/have eaten in Spain. Flip when crispy, fry other side. Drain in a colander over a plate to catch excess oil - if you want to be truly Spanish you can reuse it if its not too dirty. You can add onions to the tortilla if you want, I think it gives a nice flavor. In a bowl, pour standard omelet egg mixture (for me it was 6-8 eggs, kosher salt and pepper, beaten together until frothy and theres a little air in it) over the top of the potatoes. Put everything back in a new, medium-very low - even low - or clean pan (I put them back in a pan I cooked something else in, it was already medium, I think thats why my tortilla came out dark brown. Still edible!) Cook for a while - 5ish - less than 10ish minutes, and wait until you can see the tortilla firming up and bubbles of air coming up the sides. Then put a plate over the top of the tortilla, and flip it 180 degrees onto the plate. Then slide it back into the pan on the uncooked side. Thats the hard part. Give it another couple of minutes, then serve.
Now I know this sounds pretty bland, but with a slice of hard aged cheese its sooo good. Comfort food, even. I like things spicy, so one of these days I am going to jazz it up with some garlic, hot sauce and ham (or something) but that isnt authentic tortilla.
Setas: Cut/tear wild mushrooms (I used oysters and shittakes I think) into strips. Saute with a little extra virgin olive oil until slightly crispy - medium/medium-high is good, depending on your stove. Then throw in 2-3 cloves (or more, depending on how many mushrooms or your love of garlic) of minced garlic in. DONT put the garlic in from the start, or until the mushrooms are almost done, because it will burn. Toss with some parsley right before serving.
Now I know this sounds pretty bland, but with a slice of hard aged cheese its sooo good. Comfort food, even. I like things spicy, so one of these days I am going to jazz it up with some garlic, hot sauce and ham (or something) but that isnt authentic tortilla.
Setas: Cut/tear wild mushrooms (I used oysters and shittakes I think) into strips. Saute with a little extra virgin olive oil until slightly crispy - medium/medium-high is good, depending on your stove. Then throw in 2-3 cloves (or more, depending on how many mushrooms or your love of garlic) of minced garlic in. DONT put the garlic in from the start, or until the mushrooms are almost done, because it will burn. Toss with some parsley right before serving.
Beicon y manzana tapa: I posted it above.
Olives: Straight outta the jar. Yum!
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