Spanish omelette or potato tortilla
Spanish potato tortilla
It is believed that the first mention of the Spanish tortilla dates back to 1817. According to legend, a poor resident of Navarre made a Spanish General potato omelet from all the products that could be found in the house. The assortment was poor — potatoes, onions and a few eggs, but the General liked the dish, and soon the simple recipe became very popular. Nowadays, the traditional tortilla can be enjoyed in any Spanish city – from Seville to Barcelona and La Coruna. World-renowned chef Ferran Adria offers a tortilla recipe from potato chips, and Skyscanner recommends trying the classic Spanish potato omelet at La Casa de las Tortillas and La Panela.
2. Andalusia and its secret escape from the sweltering heat — gazpacho Continue reading
“Revealed-throw away. Unopened-throw away, ” – I say in a hurry to a friend. “Throw everything away? she wonders. No, you need to cooking to throw out already opened. After cooking — discard unopened. Photo: Depositphotos in fact, these will be few. But what I have not been able to teach myself-is to use the broth after boiling mussels. Pour, even if the mussels were cooked in wine (if the wine costs less than one Euro, it is not so insulting and cook, and pour). Photo: Daniel Konstantinov, personal archive of course, you Can cook both in water and in mixtures of these liquids, fast wash, brush better, cut the “beard”, add to the pot and not to leave: the mussels are cooked quickly. If the liquid is not enough or a small pan, you can gently shake the latter or even more gently stir with a spoon to evenly warm up. It is written that the California mussels Indians ate about 12,000 years ago. Continue reading