Tortilla+de+Patatas

= = What is Tortilla de Patatas, also called Tortilla Espanola?

The **tortilla de patatas** or **Spanish omelette** is a typical [|Spanish] dish consisting of an [|egg] [|omelette] with fried [|potatoes]. Frequently it also includes [|onion], depending on region or taste. The difference between it and a normal omelette is the potatoes. (Wikipedia)


 * Cultural Notes - Southern Europe is located near the Mediterranean Sea. The climate here is much more mild than that of their neighbors in Western, Eastern and Northern Europe. Their foods reflect this climate. Olives are readily available in Southern Europe and are frequently used in dishes. "EVOO (Extra Virgin Olive Oil)" is cooking oil typically used. **

** Preparation **

The potatoes and onions are sliced and fried in abundant oil (preferably [|olive oil]) at a moderate temperature so they get fried but also boiled in the oil. Once drained from the oil, they are mixed with raw beaten eggs before being slowly fried again in a pan. The tortilla is fried first on one side and then flipped over to fry on its other side. This is done with theof a plate or a "vuelve-tortillas" (a ceramic lid-like utensil made for this particular purpose), or by tossing it in the air and catching it again in the pan if it is not too big. Other vegetables can also be added, most commonly: red and green peppers or mushrooms. Prawns can also be added. Care must be taken when frying/boiling the potato pieces in oil. They should ideally be cooked over a medium heat, and watched closely so they do not become golden. For North Americans attempting to recreate the classic tortilla, Yukon Gold is an excellent variety that mimics the buttery, starchy texture of the potatoes used in tortilla de patata. It is one of the most common [|tapas] throughout Spain and a favourite at Spanish [|picnics], as it can be enjoyed cold, or at room temperature; it is not at its best when hot because it crumbles badly having not fully set and the flavors are muted. A tapas portion of tortilla is sometimes called pincho de tortilla as it is usually cut up into small cubes and each piece pierced with a [|cocktail stick]. ([|Wikipedia])

Before beginning your recipe prep, read a little bit more about the recipe at the following site: FineCooking.com

Using your recipe and the steps below, read through the steps, using the links to make important notes about how to complete each step.
=8 Major steps involved in preparing Tortilla de Patatas:= //(Note: Where your recipe varies in measurements, etc from the links below, ALWAYS follow your recipe, which has been edited for better results!)//

Peel & cut the potatoes- When slicing the potatoes, make sure they have been sliced small enough before beginning. They should be peeled, cut in half lengthwise TWICE and then sliced (thinly) Peel & cut the onions
 * 1. Prepare the onions and the potatoes as directed. Mix together and salt to taste.**

NOTE: These ingredients must be checked by your teacher before you may begin to cook them*


 * 2. Heat the olive oil in a large skillet, test for proper temperature (Link below will provide key to performing this) before adding potatoes.**

Cook potatoes & onion mixture
 * 3. Cook and drain potatoes and onions. Reserve olive oil for use later (Link below will provide information on how to reserve oil).**


 * NOTE:** Use a colander to drain the oil into a bowl. Be sure to put the bowl under the colander in the sink to get all of the oil out of the potato and onion mixture.

A funnel will be out to put the extra oil back into an empty bottle ONCE THE OIL HAS COOLED.


 * 4. Beat eggs until light and fluffy. Add cooked potato mixture to the eggs, mixing well to combine.**


 * Read the description below to learn how to beat eggs to ensure a light and fluffy end product: **

__** The Best Way To Beat Your Eggs: **__
 * One of the most important ingredients in scrambled eggs is hardly ever mentioned… air. It would be nice if we could just dollop a Tablespoon of air into the mixing bowl, but for the time-being, incorporating air into beaten eggs requires good old-fashioned elbow grease (or the electric equivalent).
 * The more you whisk — the more air bubbles become trapped in the shaken and unraveling protein of the eggs. As the eggs cook, protein molecules firm-up around the air bubbles resulting in a spongy texture and hopefully full and fluffy scrambled eggs.
 * The American Egg Board describes well-beaten eggs as “frothy and evenly colored”. When your eggs match that description (generally after about 2 minutes) you should stop beating.

Mix potatoes & onions with eggs

The egg, potato, and onion mixture gets cooked in a smaller pan that you used to fry the potatoes and onions. Here's where a little knowledge goes a long way. The next few steps are the trickiest part of preparing the recipe.
 * 5. Heat oil in a small skillet, coating the sides and bottom of the pan and testing for proper temperature before adding egg mixture.**
 * **To prevent sticking, heat the skillet on high.** In a hot pan, the eggs coagulate immediately, before they have time to fill the tiny pores in the pan and stick to it. It doesn't matter how much oil you add to the pan -- if it isn't hot enough when the eggs go in, the tortilla won't come out in one piece.
 * **Use some of the reserved oil (based on the measurement listed at this part of the recipe)**
 * 6. Add and cook the egg mixture as directed in the recipe.**
 * 6. Add and cook the egg mixture as directed in the recipe.**
 * **After the mixture cooks for a minute, reduce the heat.** This ensures that the inside sets before the outside burns. A low temperature also seems to make the eggs firmer and denser, which is what you want in a tortilla.

Pick a large, flat plate for flipping
The dramatic climax of tortilla making comes when the eggs have mostly set and the tortilla is ready to be flipped. This is what makes a tortilla different from an Italian frittata (where the pan goes in the oven to finish cooking the eggs).

You will need a large plate, oven mitts and a rubber scraper to help manipulate the tortilla back into the pan.

NOTE: Items needed to flip tortilla must be at table before you begin making the tortilla. This must be checked by your teacher

Take the skillet BACK TO YOUR TABLE to flip the tortilla. The key to success is flipping the tortilla quickly and confidently. Make sure you have loosened the tortilla in the pan.
 * 7. Turn the egg mixture and cook on the second side, as directed.**

Follow the links to read more about flipping the tortilla: Flipping the egg mixture When/how to flip the mixture


 * 8. Cool and serve according to the recipe.**


 * General tips:**
 * Prepare all the items you will need to use throughout cooking the egg mixture. This includes something to drain and reserve the olive oil, a plate for flipping the egg mixture, the cooking utensils you will need and the pan/measuring spoons for cooking the mixture after the potatoes & onions are done cooking.
 * Loosen the egg mixture in the pan as you cook it, the mixture should slide around in the pan when it is ready to be flipped.
 * Reserve the oil from the potatoes & onions to be used for cooking the egg mixture
 * Keep the remaining oil, we will use it again for next week's lab
 * When adding oil to the pan to cook the egg mixture, be certain to coat the bottom AND the sides of the pan
 * The egg mixture should fill the pan almost to the top so that it comes out thick and light and fluffy.
 * Lightly shaking the pan back and forth, especially while cooking the second side will keep the egg mixture from sticking