Tortilla Española & Sofrito - Spanish Potato Tortilla & Spanish Tomato Sauce

After a complete weekend Pakistani breakfast, today am taking you all to Spain. This country is very close to my heart coz of my best friend. She is my next door neighbour and friend who never fail to surprise me with many gifts from Spain. Actually she was one who introduced me to this Potato Tortilla. This potato tortilla have their important place in Spanish tapas. Not to forget that this Spanish tortilla makes an excellent breakfast, dinner,lunch or snack. There is a difference between a Spanish tortilla and a Mexican tortilla. The Spanish version is made by frying thinly sliced potatoes in olive oil, then layering those slices in a pan preferably a cast iron frying pan, covering with beaten eggs, and cooking until set. It’s perfect for a weekend meal, this tortilla needs  few ingredients which you likely have in your pantry. It tastes too good warm or either in room temperature, or also you can have it cold.

While Sofrito  is a basic tomato sauce that is made all over Spain. Tomatoes, onions, garlic, green peppers and olive oil are sautéed in a frying pan makes this lipsmacking sauce. The acidity of the tomatoes blends with the flavors of the onion, pepper and garlic. It can be eaten with rice or eggs, but often it is used as an ingredient in other dishes, such as the filling for empanada or served along with Spanish Potato Tortilla. Both makes an excellent crowd pleasing tapas. Its exists hundreds of version of Sofrito but somehow this simple version is my all time favourite.You might have noticed that am running the blogging marathon for this whole month of september, also we have themes for every week and this week is combo meals from International cuisine.

Tortilla Española (Spanish Potato Tortilla): Recipe Source Here
6 Eggs(beaten)
4 Medium potatoes
4nos Garlic cloves (minced)
1/4 cup Chopped onion
1/4 cup olive oil
Salt

Slice the peeled potatoes and slice them thinly as much as possible.

Pour the olive oil ina pan and heat it in medium flame.

When it is hot, drop gently the sliced potatoes and start frying them in one layer. fry until they are lightly browned, not crispy.

Drain the potatoes on a paper towel and salt them well.

When the potatoes are all done and sauté the onions and garlic cloves in the same pan.

Add the sauteed onions,garlic and fried potatoes to the beaten eggs.

Heat a pan and pour in the eggs.  Let this cook until you see the edges of the tortilla begin to set.

Cook it  for 5 minutes in simmer.

Slide the tortilla out of the pan onto a plate. Then invert the pan over the plate, and flip the whole thing, pan and plate so that the tortilla falls back into the pan.

 Remove the tortilla from the pan and let it to cool for at least 5 minutes.

Cut into wedges and serve.

Sofrito(Spanish Tomato Sauce): Recipe sauce here
6nos Ripe tomatoes (diced)
1no Long green pepper (chopped as small pieces)
1no Onion (chopped finely)
2nos Garlic cloves (minced)
Olive oil
Salt
Pepper powder

Heat a large frying pan and pour in enough olive oil

Put the chopped onions into the pan and sauté them until they are transparent, Add the green pepper and continue to cook for 5 minutes.

Add the minced garlic and sauté for a minute.

Pour the diced tomatoes and pepper powder into the pan and mix well. Continue to cook for about 10-15 minutes until the tomatoes gets cooked.

Serve with Tortillas as tapas.

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