Gluten-free Monday: Torta Take One

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.  🙂

About missbodie

The Dragon Lady is a life long tea drinker. Her first coffee shops were Big Boy and the Oriental Diner in downtown Milwaukee. She lives in our Nation's Capital with three bicycles and an energetic tabby cat.
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1 Response to Gluten-free Monday: Torta Take One

  1. Pingback: Gluten-free Monday: Torta Success!!!! | Notes from the Flyover States

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