Today a woman visiting from Barcelona, Spain taught us how to make Tortilla de Patata (a Spanish omelet). No, it is not traditional Costa Rican food, but it is traditional in the mother country...and it was absolutely delicious!
Los ingredientes:
6 huevos (eggs)
aceite (vegetable oil)
aceite de oliva (olive oil)
1 cebolla (onion)
sal (salt)
pan (loaf of French bread)
1 can black olives
1 jar Spanish (green) olives
4 large ripe, juicy tomatoes
1) Peel the potatoes and cut into small cubes. Rinse, drain, pat dry. Fry the potatoes in vegetable oil until blanditas (tender.) The idea is to cook them tender, not make them crispy like potato chips:
2) While the potatoes are cooking, quarter 1-2 tomatoes. Slice the French bread. Rub the tomato quarters over each slice, imparting the juice onto the bread. Don't drench the bread, just add a little juice for flavoring. Drizzle olive oil on the bread and a pinch of salt. They toss the used tomatoes. I'm told they grow so many fruits and vegetables in Spain, they don't even think twice about tossing these used tomatoes.
3) Keep an eye on the potatoes and stir as needed. Make the salad: cut the remaining tomatoes into chunks and place in a large bowl. Add green and black olives, salt to taste, and some olive oil to taste:
4) Drain the oil off the potatoes. Mix 6 eggs very well in a separate bowl. Add raw chopped onions and potatoes. Add a little salt to taste. The mixture will be thick. Pour into non-stick pan and smooth out, forming a nice omelet:
5) When cooked on one side, gently slide out of pan onto a flat plate, invert, and slide back into frying pan to finish cooking.
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| Carmela, our Spanish chef, is on the left. Xera, our Costa Rican cooking teacher is on the right. |
5 thumbs up...absolutely delicious and hearty.
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