This recipe is little different from the
authentic Spanish Tortilla most of us already know. You can add practically any
tasty ingredient to give it a nice twist: red or green paprika, carrots, tomato,
spanish Jamon/Ham, etc. This time we added our 9 months cured rawmilk variety from
Sierra de Albarracín® “Black Label” and some bacon to add some deeper flavours
to the tortilla.
Ingredients:
-Eggs 4-6
-Salt
-Potatoes, 3-4
medium sized
-Raw milk (unpasteurized) Sheep´s Cheese,
in this case we used our “Black Label”
-Bacon
-Olive Oil
Preparation:
After peeling, cut the potatoes into randomly
sized slices (usually around 1-2 mm thick). Fry the potato slices in olive oil
and take them out of the pan before they are done/coloured, leave them in a heat
restistant bowl and put aside. With the oil still hot, add the bacon and fry untill
they´re almost crispy. In the meantime you can stir up the eggs by hand inside
a small bowl, add some salt, but remember the cheese already contains salt so
don`t add too much. When the bacon is nicely coloured and almost crispy, take
them out of the pan and add them into the bowl with the tortilla slices. Now
you can add some cubes of cheese and mix everything together with the previously
stirred eggs.
Use a non stick pan with a little bit of oil,
when hot add the contents of the bowl and wait for the eggs to set up, to avoid
any burning lower the heat of the stove. As soon as you notice the eggs are set,
we get to the trickiest part of the process: turn the tortilla over while using
a big plate/pan cover or -optionally- a special “tortilla turner”.
Enjoy! This recipe made exclusively for “Cheeses
from the Sierra de Albarracín” by www.recetaycocina.com
