In honor of Pi Day last Friday, I made (attempted to make) Torta, the Spanish Omlette potato egg thing that is always so yummy at Spanish restaurants and is renowned to be impossible.
Well, I found a recipe online that said, “Time: 35 minutes. Rating: Easy.” OK. Step one: peel and thin slice potatoes. (5 medium x 40 oz.) Step two: fry in deep olive oil. Still doing OK, although there seems like there’s a lot of potato. Add some onion and garlic. Whisk five eggs in a bowl with a bit of salt. Done. Mix cooked potato into egg mixture. Potato slices hold together, but there seems like there isn’t enough egg . . . .
Now for the tricky part: The magic Torta slide off the pan, back into the pan. Mixture back in the pan—wooshh!!!!! It’s frying! It’s cooking! It’s sticking! It’s a big mess!!! Hmmm. Well, the eggy bit is looking cooked, so, what next? Pour it out of the pan and onto a plate. Tastes OK. However, there is without a doubt, way too much potato here and way not enough egg.
Reviewing the recipe (which shall remain unlinked here) 5 x 40 oz of potato is 200 oz of potato, which is more than twelve pounds, which is not what goes into a single pan of Torta. Actually, one 40 oz potato doesn’t make sense in and of itself. I’m guessing this was meant to be a 4 oz. potato. (Yar!!! Beware recipes off the internet!!!!)
The results tasted OK and made an edible snack. However, I will need to retry Torta with five smaller potatoes, about twice the size of an egg.
Um, my list of home potato experiments gets longer. 🙂