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Tortilla Española by Mercedes Fernandez

In this digital world, meeting a bunch of people from all around the world is easy. There is no need of travel and pay thousand of dollars for plane tickets and hotel accommodations to meet and experience people and cultures with different backgrounds. All you need is to browse and click then you have it on your home. Thanks to these websites and apps that made these things happened. Sounds easy, but if you are a cool person it is just like that. 

I am always a fan of food, I eat everything, anything, something name it, at least I will try them once. I am into this popular travel/nomad website (has anyone never heard about couchsurfing?) So, I came up to this idea on making it more work for me by inviting more travellers to my home and cook their local cuisines to share with me and friends (not mandatory but they better!).

Brilliant idea isn't it? It is like a chef coming to your place and cook for you. But of course, its not just about that you do it because you want to know the person and hear their stories. I also believe that the closest you get to know the person is through the food he/she eats. Food relates to culture and backgrounds and knowing the food on their table everyday are like knowing the person really is. Alright, enough of BS. I have to write all the stuff just for this content debut.

Here is a quick travel recipe from Spain by Mercedes Fernandez

TORTILLA ESPAÑOLA

INGREDIENTS:

1 Kg Potato (Peeled)
1 Big Onion (diced)
6 - 7 large Eggs
Salt
Vegetable Oil for frying
Ground Pepper

DIRECTIONS:

In a nonstick skillet (any skillet would do), heat the oil. While heating, slice the potatoes thinly (Circular). Transfer to a bowl and sprinkle it with salt, toss to distribute well.

When the oil is  hot, gently slip the potatoes and the onion into the oil. Fry the potatoes and onions.

In a large bowl, beat the eggs, salt, and the pepper until it blended. Add the fried potatoes and onions and mix gently to combine with the egg..

Heat the skillet on medium temperature. Add the oil. Let the pan and oil get hot (so that the eggs do not stick), pour in the blended potato, onion and egg, spread it evenly. Cook for a minute and then lower the heat, cook until the eggs are completely set around the edges, Wait for 5 to 10 minutes. The tortilla should easily slips around in the pan when you give it a shake, 5 to 10. You may need to nudge the tortilla loose with spatula.

Set a plate that is at least as wide as the skillet (or use skillet cover if any). Cover the skillet with the plate and lift the skillet off the burner. Invert the skillet so the tortilla lands on the plate (it should fall). Set the skillet back on the heat and slide the tortilla back. Cook until a skewer inserted into the center comes out clean.

Transfer the cooked Tortilla to a serving platter. Enjoy eating.