Subject: which potatoes do you use for spanish tortilla?
Newsgroups: rec.food.cooking
From: Jude (JudeNev at cox.net)
Date: 23 Jan 2007 10:44:56 -0800
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I've never made one but we had tortilla with the tapas on new year's eve. it was served at room temperature, with a tomato sauce on the side and some fresh mayo drizzled over it. so that's my plan for dinner tonight, along with some garlicy sauteed greens and a salad of butter lettuce, oranges, red onion, and avocado with a spicy ranch dressing.
so what kind of potatoes should i use? baking ones like russet/idaho? or waxier ones, firmner ones, like white or gold potatoes? lots of red potatoes around now too. what do you like?
help much appreciated. plenty of recipes out there but nothing specific on potatoes!!
From: Mr Libido Incognito (Not at vaild.null)
Date: Tue, 23 Jan 2007 18:55:26 GMT
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Jude wrote:
> so what kind of potatoes should i use? baking ones like russet/idaho?
> or waxier ones, firmner ones, like white or gold potatoes? lots of red
> potatoes around now too. what do you like?
Waxy spuds will IMO will work better as they'll keep their shape longer. The starchy white potato slices will tend to break apart to readily...So a Red or a Yukon Gold would be your best choice.
From: Jude (JudeNev at cox.net)
Date: 23 Jan 2007 11:57:15 -0800
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Mr Libido Incognito wrote:
> Waxy spuds will IMO will work better as they'll keep their shape longer.
> The starchy white potato slices will tend to break apart to readily...So a
> Red or a Yukon Gold would be your best choice.
thanks alan. i appreciadte you posting this in time for me to read it BEFORE going to the store!
red or gold it is, depending which are fresher and cheaper this week.
From: notbob (notbob at nothome.com)
Date: Tue, 23 Jan 2007 13:26:10 -0600
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Jude wrote:
> help much appreciated. plenty of recipes out there but nothing specific
> on potatoes!!
Strange. The very first link I find on google for Spanish tortilla gives this:
https://www.finecooking.com/article/the-spanish-tortilla-is-the-best-of-all-omelets
...which is very specific on potatoes.
From: Jude (JudeNev at cox.net)
Date: 23 Jan 2007 11:52:26 -0800
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notbob wrote:
> Strange. The very first link I find on google for Spanish tortilla
> gives this:
that's the problem with google. I googled for torilla spanish recipe, myself. got a whole different batch of results - or at least, in a different order than you did.
From: Serene (serene at serenepages.org)
Date: Wed, 24 Jan 2007 00:16:53 -0800
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Jude wrote:
>so what kind of potatoes should i use? baking ones like russet/idaho?
>or waxier ones, firmner ones, like white or gold potatoes? lots of red
>potatoes around now too. what do you like?
It really doesn't matter. We had tortillas several times a week when we lived in Spain, and my mom used whatever potatoes she had lying around. It always turned out really well.