Tortilla cooking time

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DandE

Tortilla cooking time

(should there be a separate forum for Cooking School questions? Perhaps I haven't noticed the proper place...)

As a long-time devotee I don't want to seem pedantic - it is more the (low) level of my cooking skill than anything else... The idea that this is perhaps my 'signature dish' tells you that I don't have much to sign-for!

I notice that 'Book One' lists the first-stage potato and onion stewing time as '20 minutes', whereas the video stated 'ten'. Is this an improvement, did I mis-hear (twice), or does the cooking-time to 'tender' perhaps vary with the variety of potatoes used?

Please advise,
DandE

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Lindsey, Food Editor

For DandE - Tortilla

Hello DandE,

There are a couple of reasons the potatoes and onions cook in 10 – 12 minutes in the new recipe. The new cookery school version has a little more than 25 percent less potato and onion and the heat is slightly higher as it is turned to low as opposed to lowest. Either way they do need to be cooked until they are tender.

However if the book one version is your signature dish and you are happy with it I would suggest you continue to follow it.

All of the cookery school recipes are on the site if every you want to check them or print them out.

http://www.deliaonline.com/recipes/cuisine/european/spanish/tortilla.html


We do not have a cookery school forum but any questions about anything on this site that you would like to ask Delia and myself, we have the Ask Lindsey forum.

I hope that helps

Best wishes

Lindsey

avatar
DandE

Tortilla cooking time

Thanks for the clarification because I hadn't noticed the quantities/servings differences. I've adapted things for two, and for a starter or a main - and everything runs on rails thereafter...

I think this because Delia's recipe is not only straight-forward but the method is written to take nothing for granted. Phrases like 'hot oven' are fairly meaningless to us neophytes.

There are similar recipes, eg Potatas Bravas, and P a los Pobres, which likely do without egg, but add other ingredients - which I think is a characteristic of 'peasant food' - or in the case of this peasant: use what you have in stock/in season. So I have been experimenting - somewhat. Also, I've found that dices of potato (rather than slices) can work well in certain situations, and serving at a dinner party with a spoon rather than a fork is more user-friendly, if less imbued with amusement factor.

Like 'hot oven' using only your name (without title) as a forum label; may not communicate with us clod-hoppers...

Many thanks,
=dn

 
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