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Subject: which potatoes do you use for spanish tortilla?
Newsgroups: rec.food.cooking

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From: Jude 
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!!

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From: Mr Libido Incognito 
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.

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From: Jude 
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.

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From: notbob 
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:

http://www.finecooking.com/articles/how-to/spanish-tortilla.aspx

...which is very specific on potatoes.  

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From: Jude 
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. gpot a whole different batch of results - or at least, in a
different order than you did.

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From: Serene 
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.


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