Coffee Break Spanish Season 3 – Lesson 29 – Coffee Break Spanish
Nov 1, 2011
Join Alba and Mark in a lively kitchen setting as they craft a classic Spanish tortilla! They detail essential ingredients like eggs, potatoes, and onions, while Alba shares tips on cutting techniques for the perfect texture. Learn the art of frying without turning your potatoes to mush and how to achieve that golden brown color. The hosts also demonstrate how to safely flip the tortilla and discuss serving it hot or cold. It's a delicious blend of culinary insights and language learning!
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Cut Potatoes Uniformly
- Cut potatoes uniformly and thinly so they cook evenly and avoid hard or overfried pieces.
- Use about a kilo of potatoes and adjust cut size to the potato type to speed or slow cooking.
Slice Onion Very Thin
- Slice the onion very thin and small so it poches and mixes well with the potatoes.
- Cut it into rings (anillas) to reduce tearing and get even pieces for the tortilla.
Fry Slowly In Enough Oil
- Heat enough olive oil (about a finger's depth) in a non-stick pan and fry potatoes slowly on medium-low heat.
- Lower the heat after adding potatoes so they fry through without burning and become uniformly cooked.