Monday, January 29, 2007

 

Tortilla de Patatas Espanol (Spanish Potato Tortilla)

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Apropos of nothing…I went to a birthday party for a one-year old this weekend that was (In the best possible L.A. way) a bit over the top. Mind you, not as over the top as the one for a three year old that had the theme “Christmas in July”, replete with snow – despite the 75 degree day - Santa and real reindeer, but still...

It was so totally loco, that at one point the moon bounce and the chocolate fountain became one giant adults-only mess. Disturbing. Shocking. Hilarious. I loved it. (And no, I did not participate) Especially when they managed to pop a hole in the thing. Doh!

And while I'm talking about it, I simply must share my favorite quote of the afternoon, as heard from a very handsome, bleached-blond, 40+ year old man with a chubby cheeked infant strapped to his torso…”Dude, I so want to charge that half-pipe in the yard, but I’ve got the baby today. Parenthood man, it’s so awesome and such buzz kill! (Holds up margarita.) Oh well, let’s find some more margies!” Groan.

Needless to say, the whole shin-dig was catered. The food was outrageously good, too. They served…um…pasta? Okay, I admit, I forget. It wasn’t only the salt-water-for-brains fboys hitting the margaritas! AI do remember the cake though…oh heavens, the cake. Let's just say, there were easily 200 people at this gathering and there was plenty to go around. Plus leftovers. Now that’s one big cake!

What can I say, that baby Dylan sure knows how to throw a soiree! Happy birthday little guy!

Now, should you be in the mood for a more low key party, maybe you should try this recipe for Tortilla de Espanol. Easy to make, delicious to eat – hot or cold – it’s a tasty morsel.

Try it, and enjoy!
Olive oil
1 large onion, halved and sliced into half-moons
3 clove garlic, crushed with 1 teaspoon salt
4 medium-sized Yukon Gold potatoes, peeled and sliced thick
Black pepper
1 tablespoon smoked paprika
6 eggs
SALT
Parsley for garnish

Heat 1/4 cup oil in a sauté pan. Carefully, layer the onion, garlic, pepper and potatoes into the oil.
Gently cook until golden-brown and potatoes slightly softened. Add salt as you go.

Carefully tip potato-and-onion mixture and pour out any excess oil.

Beat the eggs with the paprika, pepper and some more salt.

Stir and pour over the potato mixture.
Cook with foil or a lid and continue to cook over a low heat for 10-15 minutes.

Transfer pan to a preheated broiler until top is browned.

Slice and serve.

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Tortilla basically means round and flat, so it applies to this as much as a circle of flatbread.

It has been claimed that the Germans invented birthday cakes, and celebrated birthdays with a cake called "Geburtstagorten".

Doctor Robert Bohannon, a molecular scientist, has developed a way to add caffeine to baked goods, without the bitter taste of caffeine. Each piece of pastry is the equivalent of about two cups of coffee. Bohannon has approached some heavyweight companies, including Krispy Kreme, Dunkin' Donuts and Starbucks about carrying it.

Looking for something to do in (West) Los Angeles this Friday (Feb. 2nd)? Why not take a Simple French Desserts cooking class?

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Comments:
That party sounds ridiculous! And your potato dish looks delicious!
 
I'll pass on the half-pipe, but I'll take a piece of that potato tortilla!

Susan from Food "Blogga"
 
That looks soooo good! This is one of my favorite dishes!!
 
I just had this as an appetizer at an Argentine restaurant (you never saw so much beef in your life, ugh) and they were fabulous. I'm printing this off right now.
 
This looks so delicious! I will definitely try this. Thanks a bunch!
 
I had the ingredients on hand for this one and made it the night I discovered it. Yummmm!!!
 
Very yummy, thank you! I like Spanish cuisine, but French culinary is the one I love most:)
 
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