Monthly Archives: December 2011

My very own not-so-secret tortilla recipe

So, despite my tweeting efforts (if putting the one tweet out two weeks ago actually counts as “efforts”), I didn’t get any secret tortilla recipes unveiled. I don’t mean any decent secret tortilla recipes, I actually mean I didn’t get any recipe at all. Not one. Reasons for that might span from “sorry man, I don’t even know how to fry an egg” to  “why on Earth would I tweet you my egg secrets, you twat?”. I decided not to over think it and make something up myself. That, and I didn’t manage to go grocery shopping today, so hardly had anything at home other from eggs, potatoes and frozen bread. So, no recipe in hand – I really didn’t feel like trusting the internetz on this one – I started the magic. Big intro over, here goes my real simple tortilla recipe, that may or may not offend some legendary family secrets no one shared with moi.

  • 1 large potato
  • 1 medium sized red onion
  • 6 M eggs
  • Extra virgin olive oil
  • Salt and pepper
  1. I first peeled and cut the potato into about 3mm slices. Not too thin, not too thick.
  2. Then I steamed them (I know, I know, my conscience gets the best of me sometimes), chopped up the onion and let it fry in the olive oil while I cracked and beat the eggs. Don’t over beat them – leave a little white showing.
  3. Salt and pepper to taste (could have added parsley too, I love parsley in eggs).
  4. By now the onions were almost done, and the potatoes too. I added the potatoes to the onions and let them sauté a little.
  5. Shoved the whole thing into the egg bowl (yeah, should have mentioned that before: don’t use a tiny bowl) and mixed it evenly.
  6. Put the pan back on the stove (it should still be oily, no need to add more) and poured everything in. I let it cook in low-medium heat for a while, checking that it didn’t stick with a spatula. It mostly cooks on one side (I think I’ve heard before that you shouldn’t have to flip an authentic tortilla – but I might be making it up).
  7. My tortilla however, is all but authentic so I shamelessly turned it with a plate before it was fully cooked – scared it would burn to be honest. I then let it finish cooking, shouldn’t stick at all, and voilá! Turn it or slide it back onto the plate and: done.

Meanwhile, I heated up that frozen bread, since there wasn’t enough salad for the two of us, remembered I was going to blog about this, snapped a quick mediocre photo with my phone, and off to the couch where we ate, while watching some silly TV series on the laptop.

Regular Tuesday evening in. And tasty one too.

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Should eggs be at room temp when baking?

Second myth on my Mum’s list:

Eggs should be at room temperature when baking a cake, so don’t use them directly from the fridge. Take them out at least an hour ahead.

And I am happy to inform you that she is right, again: eggs should be at room temperature when baking.

Why? It basically has to do with stress. The poor guys get stressed out in the fridge, and need a little “chilling down” (ha) before getting whipped into shape (double ha). Room temperature eggs will break up more easily when whisked into a batter. Cold eggs can actually make your batter firm up – so make that effort to wait at least 30min (to an hour) before using your cold eggs for a cake.

But, there are a couple of “buts”!

  • Avoid leaving your eggs on the counter-top for hours… Eggs deteriorate more in one day at room temperature than one week in the fridge!
  • If your recipe requires you separate the whites from the yolk, do so when the eggs are cold – it is easier! How annoying is it to try and catch that bit of yolk that accidentally fell on the whites?…

I also learned some interesting tricks when researching this myth true fact:

  • Once cracked, eggs will keep in the fridge for about two days if properly sealed. Whites even last up to 7-10 days in the fridge, and a month if frozen! Joy of Baking suggests you freeze them in individual plastic ice cube trays and then transfer the cubes into a plastic freezer bag. To defrost them, just put them in the fridge overnight. Careful what you use them for though: after freezing, the whites can get watery and shouldn’t be used in recipes where they are the sole leavening agent.
  • If you’re in a terrible hurry and don’t have 30-60min to warm your eggs, just place them in a bowl of warm water for 10-15min, ta-dah: you have room temperature eggs!
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