Spanish television shows are big. Larger than large. Mamma likes to watch a local t.v station called tellecinco. There is a programme about the lives of the well-known people in Spain. In this show, everyone just say what they want about the 'who's who in Spain. With my little bit of understanding Spanish it sounds like everyone is shouting and screaming to each other, leaving me with a big headache every time I listen to it. (and my blood pressure is also very high, so much so that I have to take an extra tablet every time I watch it.) But, I watch it, hoping that it will improve my Spanish and also to get to know the celebrities and culture of Spain...and I actually love it.




Now, in this programme there is a celebrity called Belén Esteban. She was married to a bullfighter from the South. She is diabetic and with years it also changed her physical appearance. In 2009, she had a serious of operations to rebuild her face and afterwards, she become an instant celebrity. She is a very funny person, as my husband told me: 'Lu, she is rough!' But, the people love her and so do I. She don't take any nonsense from anyone and just say what ever she wants! The other day, she made a tortilla (a Spanish omelet) on the show. Now, that was one of the first dishes that I had to learn to keep my husband happy! The trick is when you 'flip' the tortilla over, is to use a plate...but watch the movie of Belén and she will show you exactly how to do it! The recipe follows....here it is:


http://www.youtube.com/watch?v=15qzX70gVXA

TORTILLA
(Tortilla de Patata)




INGREDIENTS:


6-7 medium potatoes, peeled
1 onion
5 large eggs
2-3 cups of olive oil for pan frying
Salt


METHOD:


Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces thin pieces, almost like corn flakes. Make sure to separate the pieces that stick together. It is not necessary to slice the potatoes paper thin., but if you slice them a bit thick it will simply take a bit longer for them to cook.


Peel and chop the onion into pieces (almost like the potatoes) Put potatoes and onions into a bowl and mix them together. Salt the mixture.
In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. The oil must be hot enough. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn.


Fry in pan until the potatoes are cooked. Remove from the pan with a spoon. Using a fork, mash some of the potatoes.
Break the eggs into a large mixing bowl and beat by hand with a fork. Pour in the potato onion mixture. Mix together with a large spoon.


Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan and heat on medium heat. Be careful not to get the pan too hot because the oil will burn - or the tortilla will! When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the egg will still be runny.
When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Carefully take the frying pan to a sink. Place a large dinner plate upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will “fall” onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan – approximately 1.5 tsp. Let the pan warm for 30 seconds or so. Now slide the omelet into the frying pan, using a spatula to catch any egg mixture that runs out. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.


Carefully slide the omelet onto a plate. Slice the tortilla and serve on rustic bread. You can vary the tortilla, by adding spring onions, spinach or artichokes.
Enjoy!!

photo's and video of Belen: Tele5 studios, Madrid