3 hours ago, Smithy said:
A little more about that tortilla, please. I was thinking along those lines with my latest, wildly unrealistic (because of time constraints) haul from a couple of farmers' markets today. Slice the potatoes thinly, of course. Remind me, please: do they need to be softened, say, in the microwave before layering? I'm planning to add chorizo (Mexican) to the layer. Bake the whole shebang at, what, 375F?
I'm not trying to take a turn here but I like the idea of stealing an idea or two. :-)
The recipes I've seen and used call for slicing the potatoes thinly, and parboiling for a few moments to soften before layering in a skillet with whatever other ingredients. Then beaten eggs are poured over all and it's cooked like an omelet, lifting the edges with a spatula as the edges set to let the liquid center flow underneath. Eventually it's turned out onto a plate inverted over it and slid back in to the skillet to brown the topside.
It always gives me anxiety attacks when I try to make it, but Lord, I do love it when it turns out well.
