Thursday, September 3, 2015

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.

Spanish Tortilla, SpanishTomato Sauce

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.

Spanish Potato Tortilla & Spanish tomato sauce

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

Spanish Tortilla,Tortilla Española

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
Pepper powder

Sofrito, Spanish Tomato sauce

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.

Spanishh tortilla topped with sofrito

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
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cookingwithsapana said... Reply To This Comment

Ohh ! that is one interesting combo .very nice clicks.

Unknown said... Reply To This Comment

very authentic combo!!! great one for egg lovers!!

Srivalli said... Reply To This Comment

Wonderful combo Priya and thanks to you, I learnt a new dish...sad it has so many eggs though!

Rafeeda AR said... Reply To This Comment

I am feeling so hungry looking at your meal... so filling...

vaishali sabnani said... Reply To This Comment

Wow , wow I simply love this combo..lucky you to have a Spanish friend. I wish there was some way to make this eggless.

Unknown said... Reply To This Comment

Interesting combo looks so delicious..

The Pumpkin Farm said... Reply To This Comment

almost like a fritata or pizza, this looks amazing, as always from you

Harini R said... Reply To This Comment

Amazing combo Priya. I wish we can make it eggless.

Srividhya said... Reply To This Comment

goodness of potatoes love these softrios

Kalyani said... Reply To This Comment

That must have tasted Delish ! Wonder if there's an eggless version too

Sneha's Recipe said... Reply To This Comment

A delicious egg and potato combo, had this for breakfast in Spain but did not know the name of the dish, very informative post.

Padmajha said... Reply To This Comment

Both the dishes look so good together. Wish it could be made without the eggs...

Gayathri Kumar said... Reply To This Comment

Both the tortilla and the sauce look like a great combo Priya..

Sandhiya said... Reply To This Comment

Wow..Looks tempting and you presented it beautifully.

Suma Gandlur said... Reply To This Comment

That is one beautiful tortilla to look at, Priya. The combo must have been good.

Archana said... Reply To This Comment

Priya I cannot wait to make this delicious tortillas. This n the sauce will be a big hit at my place. Thanks to you n ur friend.

Pavani said... Reply To This Comment

Spanish Tortilla has been on my to-make list for a very very long time. You are tempting me to try it soon. I'm sure it must have tasted amazing with that tomato sauce.

Priya Srinivasan - I Camp in My Kitchen said... Reply To This Comment

Treat for eeg-lovers!! Looks tempting

preeti garg said... Reply To This Comment

Love the whole platter and dish so inviting..

Chef Mireille said... Reply To This Comment

I made this tortilla before so know it is not as simple as it looks - yours came out perfect and so interesting to see a sofrito with tomato - I am used to the sofrito of the Spanish Caribbean and South America which doesn't have tomato