At heart, I'm a cook...

Yessss... this past week, I had the opportunity to cook for my family! If nothing else, I'll bring home some deliciouuus Spanish recipes :) (but trust me, I will be bringing much more than that)!

Well... I decided to make a Spanish Tortilla. This is basically an omelet... except better...

Seriously... it takes the omelet, and makes it look childish. Really, though... it's like an omelet, but four steps beyond. Honestly, now... it's an omelet that kicks it up several knotches (Emeril style).

The Spanish Tortilla is a bit of a bully, too

Well, enough about how much better it is - I'll explain how it is made, now!

The Spanish Tortilla starts out small. To serve four people, we prepared the following ingredients:

-5 potatoes (peeled and diced)

-2 small onions (peeled and diced)

-1/2 red pepper (diced)

-5 eggs (beaten)

-1.5 cups of olive oil

-Salt/pepper

First, allow the 1.5 cups of olive oil to heat up - use a higher level of heat on the stove. While it heats, you may prepare the vegetables (peel/cut them, if you have not already done so). You may add the vegetables (the potatoes, onions, and red pepper) to the frying pan one by one, or throw them in together. Once they are in, you stir on occasion, allowing them to cook. Once the potatoes start to crumble, you're ready to use a drainer to take the olive oil out of the pan.

I decided to add the vegetables one by one.

They never saw it coming :(

Mmm... they are so good, together...

While the vegetables are cooking, you may beat the eggs. Here, you may add the salt and/or pepper, if desired. When the potatoes begin to crumble, you may use a drainer to drain the oil out of the pan, into a bowl, and return the vegetables to the pan. Afterwards, you may add the eggs to the mix of vegetables, and stir it (only a little bit!). Once the bottom of the Tortilla begins to solidify, you may use a large plate to cover the pan, and flip it over (be warned - this part requires a bit of experience!). Then, return the Tortilla to the pan to allow the other side to cook. This part of the preparation takes very little time. (I have pictures of the entire process, but unfortunately, I was only able to upload a few to my computer - I have been having techological issues)

After combining everything, you should have something that looks like this...

Credits go to Google images, for this one...

I served the Tortilla with a salad. Overall, it was a great experience. Despite my señora's doubts, things flowed pretty well. I was definitely happy to have a hand (my señora stayed by my side, during the cooking process) - it surely made things quicker. For example, when cutting the potatoes, I was cutting slowly, and my señora did not hesitate to lend a hand (although she may have been cutting too quicky - she cut herself... a battle scar, of sorts; did I mention the extra ingredient?... blood!!).

Also, I had trouble flipping the tortilla, so my señora took over on that part, as well. I'll be practicing, at home! Another thing worth noting is the variability of the Tortilla. The Tortilla can be made with nearly any ingredients, be it mushrooms, or tuna (both of which make pretty good Tortillas)!

I think this experience was not only fun for me, but was pleasant for my señora, as it showed our interest in culture. Hopefully, she won't be as reluctant to allow the next student to cook! Anyways, be warned that I'll be providing a Spanish dinner when I come home, mom!

Love you!

Maurice