Must begin by saying that I have a fondness for Spanish Tortilla and have made it often...Using both family, Penelope Casas, and Jose Andres recipes.
Frankly, I prefer the sliced potato to the cubed version. It has a consistancy I am more comfortable with and prefer. The addition of the piment d'Espelette was interesting. It seems to be a good compromise between cayenne and red pepper flakes. Glad I purchased and will use again.
The only thing I did differently was to use the Spanish, double frying pan for Tortilla rather than put it under the broiler. (I have also flipped a tortilla into a large plate and back into the pan but the double unit works well (latienda.com).
However....the mussels and chorizo were amazing
! Just the right smoke-y Spanish pimenton (paprika) flav
or.
! Just the right smoke-y Spanish pimenton (paprika) flav
or. We also make mussels often. Most recipes have you make a "sofrito" of onion, tomato, garlic and white wine. The difference here is Dorie's addition to the sofrito of red pepper and the chorizo.
I'll make this again! and again! and again! It smelled so good we forgot to take a picture until we'd almost finished!
3 comments:
Very nice. It looks like the double frying pans would have worked really well - and pairing this with the mussels & chorizo was a great thought.
What a fabulous meal!!! The mussels and chorizo sound incredible!
Double frying pans do work great. Made alot of them with the plate on top of the pan flip method!
And....I think anything tastes great with Chorizo!
Post a Comment