Basic Ingredients:
olive oil and butter for pan
7 eggs
4 large potatoes, skinned and diced
3 oz. of sliced ham
2 small Chorizos
1 white onion diced
2 bunched green onions sliced
1 tablespoon Garlic
1 tablespoon equal parts of pepper, garlic powder and
salt
1/4 teaspoon Spanish Paprika
1/4 cup heavy cream
Garnish:
salsa
avocado
Process:
1) Precooking the potatoes: after
you have diced your potatoes, place them in a bowl
covered
with plastic wrap and microwave on high for about 8 minutes, after 8
minutes take it out, and with
a large thin soup spoon lift & mix from the bottom of
the bowl.
2) Place some butter and oil in a
large sauce pan and sauté your onions and gradually add
the
meat and Smoked Spanish Paprika... then drain your
mixture and save the oils for further use
3) Place the precooked onions into
the large pan and add the oils... more if necessary and
cook
evenly. When done drain and save the oils
4) Mix your eggs with about 1/4 -
1/2 cup heavy cream and salt, pepper and garlic powder
5) preheat the 2 Spanish Tortilla
Pans with the oils you have saved... add more if
necessary. Pour
the egg batter into the smaller of the two pans
6) Cook over a medium low flame
and rotate the handle slowly from side to side... we
don't
want our Tortilla to burn!
7) After the bottom has set
and you can tell if while inserting the knife in the
center of the tortilla
a little egg batter comes out... wait until it is negligable
8) attach the larger pan to the
smaller -- first adding a little oil over the top of the
tortilla and flip
and cook... remover the top pan
9 Repeat this process until the
tortilla is fully cooked ( about 8 minutes or so)
10) Place on your tortilla plate,
garnish with avocado and serve with salsa of your
choice.
Personally, I like a black bean & corn salsa and a
garlic salsa.
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