Usually when I’m bored I go for a cooking sprint, and it gets pretty nasty. How nasty does it get? You might be wondering. Well, I go to my local supermarket and simply “go for it”. A bunch of dishes starts to appear in my head, hence, an imaginary list of ingredients types itself in my mind.
This is just a wee example of my cooking sprints.
Pick 3 to 5 good size potatoes, the yellow kind, half an onion, slice thinly these vegetables. In a medium size pot, put a lot of water to boil, add 1 spoon of salt and put the potatoes there. Let them cook until soft but still firm. Drizzle a large size non-stick pan with some extra virgin olive oil, stir-fry the onions and a garlic clove (already cut in brunoise), until soft, don’t let them caramelize, don’t add any salt, just pepper to taste. Get those tatoes out of the water, and put them in the pan, stir gently until brown.
In a metal bowl, crack four or five eggs, whisk, add salt, pepper, 2 spoons of water, 2 spoons of sour cream, a pinch of dried parsley, and keep on whisking, who told you to stop? Now, let the potatoes and onions to cool down a little, integrate to the egg mix.
Now the fun part, use a much smaller pan, like half the size of the one you used previously, drizzle more olive oil, put the stove to medium heat, ready? Add the mix into the pan. Why are we using a much smaller pan? Simple, this will make a thicker tortilla, easier to handle while cooking, and it’ll look great when plating.
Where was I? Right! Let the mix cook in the smaller pan, you’ll notice when it’s ready to turn when the top isn’t runny anymore. I usually put a lid on to get a firmer tortilla. Now grab a plate larger than the pan, put it on top, and flip it, put the pan back on the stove and carefully return the tortilla from the plate to the pan. Let it cook for 4 to 5 five more minutes in medium-low heat.
You can double or triple this recipe in order to make more Spanish tortillas, this dish is a great entrée and will not disappoint.
Ps. Mexico City is currently experiencing its worst environmental crisis in 15 years. The local authorities determined that limiting the amount of cars on the streets seemed the logical first step to solve the problem. I reckon that the pollution comes from the industrial zones located in the states of Puebla, Estado de México and Hidalgo. The authorities have done nothing to regulate these zones; in the meantime, Mexico City’s administration still hasn’t presented a public transport improvement plan, just saying.