Tuesday, July 19, 2005

My hearty brunch, tortilla espanola (Spanish omlet). I was introduced to it by Damian, who used to make the deluxe version, with about 2-3 potatoes, 6-7 large eggs and painfully crisping each potato bit by frying in small batches. Thankfully I have a small pan that I used to make one with 4 small eggs and one potato (two frying batches). The onions are on Jaime's suggestion, who turned up his nose one night and said no Spanish omlet can be made without sliced onions. Apparently peas are added in some parts of Spain.


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