It shall be this one's duty to offer recipes and menus. These will be easy to follow, and tested to be good enough that a slave would allow his Master to serve it to Master's Guests and reflect only the best of his Master.
For far worse than Master's anger is Master's disappointment.
Friday, June 30, 2017
Tortilla Española for Master
is heading on a trip to Spain. So slave thought it might be time for
a Spanish dish. Remember Spanish Cuisine is different from the
Mexican foods we find all over the United States today. Much of what
we are used to was taken from the 1st Nationer's cooking.
The Spanish eating patterns are also different from ours with the
main heavy meal being served in the afternoon around 3PM!
what you know as tortillas! Unlike most omelets, a Spanish tortilla
is served at room temperature. It is the classic tapa, prepared all
over Spain. This simple easy dish of potatoes, onions and eggs, will
show off your ability to serve the worlds favorite foods.
large potatoes, peeled and cut into ⅛-inch slices
dash of salt, pepper, and garlic powder.
onion, peeled and thinly sliced
peel and slice the potatoes into ⅛-inch slices. Use a mandolin
slicer for this but please use the safety handle! Next slice the
onion on the same setting.
olive oil in skillet over medium heat. Add the potato and onion
slices. Cook, stirring occasionally, until just tender, 15 to 20
minutes or until they are tender but
on paper towel lined bowl.
oven to 375 degrees. Let
that mixture sit for about 10 minutes to drain well.
a piece of parchment paper on the bottom of a 9 inch spring-form pan.
Snap the sides on to seal. Trim the paper and spray with cooking
oven is up to heat and potato – onion mixture has rested, pour this
into the pan.
the eggs and seasonings, then pour over the potatoes & onions.
Cover and bake for about 40 minutes.
dish should be set, if you prefer you can place the uncovered pan
under the broiler for a minute or two just to make light brown
from pan and let cool. This dish is usually served at room
temperature in wedges.
It tastes great with a side of cut tomatoes with a light drizzle of