The Chefather-Recipes for everyone: Eggs

Recipe I Spanish Omelet (potato omelet)

Hi again,

If yesterday I started introducing myself today I will go for the first recipe. I don't want to make the same "mistake" I made in the other blog, that is starting with a non-spanish recipe so I just switched the order. This is probably the most traditional spanish dish(along with paella), and it really keeps the philosophy of the blog: cheap, easy and delicious!

In every spanish home, "la Tortilla" is prepared in a different way, you'll never find two exact the same. I like it with a lot of egg, not too cooked and without onion. This one has not been my best one, for sure, maybe it would have needed an extra egg but it was great anyway. Cooking is not like math as you see.

Ingredients (4 people)

-3lb/1,5 kg of potatoes

-6/7 Eggs

-Olive oil

-Salt

We start by peeling and washing the potatoes and we cut them as we prefer. You can either do it in cubes or sheets, I prefer cubes so there we go. It does not matter that much as they will nearly go mushy when cooked.

As you see, the cubes are not perfect and it does not matter. While we go on dicing the potatoes we put a good amount of olive oil in a frying pan,it should be enough to cover the potatoes, but you have to take into account that it will be almost twice the initial amount when it gets hot. We turn the heat on to the maximum until the oil is hot. You don't need to use such a big pan as I did, but I was doing two omelets and fried all the potatoes together.

A very common doubt is when is the oil ready for adding the potatoes, ok it so simple as throwing a potato dice by the moment you turn the heat on, and when it starts doing like this,(see next picture) you can add the rest.

We put a little salt on the potatoes before adding them. You have to be careful with the salt, it is always better to fall short at first and the correct it than the opposite because the food would be uneatable.

We add the potatoes being careful not to get burnt as they have a lot of water and the oil could spit.

We let them cook at mid-high heat over 20 minutes or until they start to go mushy. More or less like here.

Now we have to drain them, we don't want all that extra oil in our amazing omelet. There are many ways of doing it but the one I like best is using a colander with a bowl below, the potatoes will remain on the colander and the oil (that you can of course re-use) in the bowl.

While the potatoes are draining, we are going to whisk the eggs in another bowl with a pinch of salt. When the potatoes are already drained, we add them to the bowl and we mix it well. We can also smash some of the bigger cubes. We also put the pan back into the heat with a little bit of oil.

When it gets hot it's the moment of setting up the omelet. We add the mixing and will cook it for a couple of minutes medium-high heat. Meanwhile, we start giving shape to it by putting it away from the edge with the aid of a spatula. In order not to get it sticked you should move the pan from time to time and check that the omelet moves altogether.

Now it comes the critical moment, flipping it over. I only like to flip it once, otherwise it will overcook and we also increase the risk of breaking it. I use this metallic lid but you can go for a plate as long as it fits in the pan.

We put it carefully back to the pan and do the same as before, now only for one minute.

We flip it again for taking it out.(sorry about this picture)

We serve it and it should look like this.

And closer

There it is! I hope you like it and that you try to cook it and give me a bunch of reviews!! See you all soon!

Recipe V 'Broken' Eggs (and how to fry an egg)

Hi again guys!

I am back, back at Spain and back here with you, at the blog. It has been a really good time in the US but it's time now for being home. It's Christmas but I still don't feel like cooking something typical of holiday so I am cooking another spanish classic, very usual tapa, 'Huevos Rotos'

Ingredients (5people)

-10 eggs

-4 big potatoes (2 pounds aprox.)

-8 slices of spanish cured ham (in the US is more usual 'Parma' ham and it's kind of close so you can go for it)

-Olive oil

-Salt

-Parsley (decoration)

Before doing anything else, take the eggs out of the fridge, so that they are kind of warm when we cook them. This will be safer as it prevents the oil from 'jumping' out of the pan when we add the egg.

First, we are going to clean and slice the potatoes. We are going to make fries, so we will cut first them lengthwise and then vertically. Like this.

Now is the moment for frying them. I fried them this time using the deep fryer because I was in a rush and there were a lot of potatoes so there was no choice. you could also do it in a standard frying pan, with plenty of oil, waiting for it to be hot and then adding the potatoes. You should do them in several batches.

We wait for the deep frier to be ready, and put them carefully inside. They will be ready in 10 minutes, maybe a little but more. Anyway, for this recipe we don't need crunchy fries, in fact we do not want them to be crunchy. Add salt when ready and let them rest in kitchen paper for eliminating the excess of oil.

Now it's time for cooking the eggs and today we are going to learn how to fry one. Firstly you have to add a nice amount of oil to a small pan and heat it till it starts to be a little bit smoky. Crack carefully the egg and add it slowly to the pan. Pay special attention for not breaking the yoke.

While the egg is cooking, take a spoon and sprinkle the yoke with oil until it changes color.

When the egg starts to be curly it's the moment of removing it from the pan using a slotted spoon. Try to put the yoke in the middle because it is the heaviest, rise it, let it drain for a couple of seconds and put it in a plate.

And there it is! Some salt, and ready.

Now you only have to do the same with the rest of the eggs, checking out the fries from time to time. When they start to be brown, you take them out and let them drain in kitchen paper. Salt

Now it is time for the ham, no oil in the pan, just 30 seconds each side will be enough for empowering a little bit its flavour.

And now that we have all the ingredients ready it only remains to "break" them. So you put the fries in a bowl, the eggs on top and we cut them with a knife, mixing it well. You will have creamy yoke all over it.