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My first Spanish tortilla
SciAggie
Posts: 6,481
What was I thinking to wait so long? Day-um this was good.
Cooked the potatoes and onions in olive oil in my cast iron wok on the Mini Max.
It took about 15-20 minutes to get the potatoes tender - you don’t cook ‘em hard, just kind of simmer them in the oil.
Once they are tender, drain them and add to the eggs while the potatoes are warm. Then let the mixture sit for about twenty minutes. After that you finish in a skillet. I planned to finish this outside over coals but good lort the wind was blowing today. I wimped out and used that big box in the kitchen.
This is after the flip...
After the second flip...
I will definitely make this again on my next tapas night...
Cooked the potatoes and onions in olive oil in my cast iron wok on the Mini Max.
It took about 15-20 minutes to get the potatoes tender - you don’t cook ‘em hard, just kind of simmer them in the oil.
Once they are tender, drain them and add to the eggs while the potatoes are warm. Then let the mixture sit for about twenty minutes. After that you finish in a skillet. I planned to finish this outside over coals but good lort the wind was blowing today. I wimped out and used that big box in the kitchen.
This is after the flip...
After the second flip...
I will definitely make this again on my next tapas night...
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Comments
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what is this voodoo you have posted? Why I am i unaware of this?
Keepin' It Weird in The ATX FBTX -
Oh my. After all the wisdom you have shared here... let me humbly offer up this YouTube>https://youtu.be/JceGMNG7rpUThe Cen-Tex Smoker said:what is this voodoo you have posted? Why I am i unaware of this?
This was reasonably straightforward to make and delicious. Please try this at your first opportunity.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Thanks! I highly recommend you try it.bgebrent said:Dayum that looks good!Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Consider this among the rest of my stolen egghead forum recipes. I shall post my first FAIL soon
The best things in life are not things.
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The only nerve wracking part is deciding when to flip it the first time... You have to make a guess - based on experience, or the force, or one of Bran the Broken’s visions...bucky925 said:Consider this among the rest of my stolen egghead forum recipes. I shall post my first FAIL soon Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Strong cook Aggie!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Fahk, that looks perfect!
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
Lord-a-mercy. That is Gawjus right there.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
A friend’s wife is Spanish and makes this regularly - the amount of oil put me off the first time I saw her make it, but not for long, it is pretty damn good.
THANK YOU FOR YOUR ATTENTION TO THIS MATTER -
Yep, I'll be trying this too! Thanks for sharing!"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
Wow on the list for sure!!
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I was concerned as well about the amount of oil. I actually measured how much oil stayed with the potatoes and it was only about 1/3 of a cup. That's not horrible considering I figured the entire tortilla was about 8 servings. So - not a low fat recipe for sure but not bad for an occasional treat. That should work out to about 66 calories from the oil per serving. People probably add that much butter to a baked potato and don't think much about it.Legume said:A friend’s wife is Spanish and makes this regularly - the amount of oil put me off the first time I saw her make it, but not for long, it is pretty damn good.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
That is one marvelous cook @SciAggie. Thank you for sharing.It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
Love a Spanish tortilla, my wife makes one every few weeks for an easy dinner or lunch, and for her, echoes of a semester in Seville.
Yours looks outstanding!LBGE
Pikesville, MD
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Nice!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Fantastic! I didn't even know of these before....______________________________________________I love lamp..
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Thank you for sharing, can't wait to try this one!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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Always a home-run and for sure right there. Congrats on the cook. Truth be told, I woulda liked to have seen your outdoor toys in action. I'll just wait for your next incredible post.
Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
I am also intrigued, looks delicious! I will have to bookmark this one!LBGE
AL -
I’ll make the next one in CS skillet over coals - and get pictures.lousubcap said:Always a home-run and for sure right there. Congrats on the cook. Truth be told, I woulda liked to have seen your outdoor toys in action. I'll just wait for your next incredible post.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
One question I did have after watching the video at the link you posted, is whether or not you were able to get some of the sweetness in the final flavor?"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
I would say yes. There was flavor from the olive oil and the potatoes were less “earthy?” Than say a baked potato. Maybe creamier and yes sweeter? This is more like a creamy scalloped potato recipe in a way.JohnInCarolina said:One question I did have after watching the video at the link you posted, is whether or not you were able to get some of the sweetness in the final flavor?
Edit: I think the oil and eggs give it a nice “mouth feel”. Describing flavor and texture is difficult...Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
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