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Trying to perfect it. Today's was a little runny, but still tasted good.
Also a simple bocadillo with salty Spanish ham, cheese and a drizzle of olive oil.
Yum! @J Willhaus considers a cortado or a cafe con leche necessary to open eyes in the morning.Cortados...I consider coffee a food group
Your tortilla looks perfect! It look just like the one I had in Betanzos. The runny center, IMHO, makes it all the better. Well done!
. The bars always had a microwave, so I'd usually request they heat mine. They often looked at me as if I'd asked them to bake me a potato.
. . . . . . . . .No, we ate in the center of town at Casa Miranda. I’d love to be going there for dinner tonight!
I will assume any tortilla with a runny center is made fresh daily right at the bar. All the ones I ate were firm and cold, so I'm thinking they are possibly made in big batches at a bakery and delivered daily like most bread.
Room temperature is doable, but mine were always cold. I suppose if I packed them away for eating later for lunch on the go, room temperature would be good enough.
I always pictured an abuela in the back cooking those up. I have seen the production version in the store here in the US periodically. Looks like a little Frisbee in a vacuum wrapped package. Can't imagine that it would be as tasty as a fresh one.
I'm fine with cold tortilla too.
The only cold eggs I like are hard boiled with a bit of S&P.
I have. And quite recently too. If all the local bars and restaurants are closed in the morning then a slice or two of prepacked tortilla warmed in the albergue microwave along with yesterday's pan is a lot better than nothing at allI've never seen pre-packaged tortillas. They must be like the "Frisbees" mentioned above, so if I ever see them I'll be sure to steer clear.
Caldo galego and basically not having to cook most days.
Tortilla in Betanzos, on the Ingles
I too would ask for them to heat the tortilla especially if I ordered one later in the morning. They often do look at you funny and never, ever have they heated it long enough in the microwave. As I wrote this I do remember a few times the bar owner would heat it without asking. PS we are perfect tortilla companions as I don't like my eggs runny either. As Felix Unger would say on the Odd Couple, "let me tighten those eggs up"!I prefer my eggs non-runny. I ate many of those tortillas in Spain for breakfast. Although delicious they were served cold
I have seen them in many grocery stores also.I have. And quite recently too. If all the local bars and restaurants are closed in the morning then a slice or two of prepacked tortilla warmed in the albergue microwave along with yesterday's pan is a lot better than nothing at all
My first one fell apart! But everyone still said it tasted great.
For much of the year Lidl sell Padron peppers in packs. Often surprisingly cheap. A couple of years ago a forum members kindly sent me some seed and I now grow my own.
No necessarily. Different people have different taste on tortilla: with or without onion, with very runny egg, a bit runny in the centre or not runny at all... So, it depends on who is making it.
For local food, the Patais de Nata in Lisbon
Yes, I just got a set of these pans a few weeks ago. Testing out the cook time and the temperature settings on my electric stove so I can perfect the result. I tried to make tortilla in my cast iron skillet a few years ago and it was way too heavy for me to flip properly. The two pans are great because you can cook your onions (if you use them) while you are also cooking your potatoes in another pan. Non-stick and easy to clean.
Caldo Gallego and pimientos de Padron
Interesting. I always cook the onions with the potatoes. What's the advantage of cooking them separately?Yes, I just got a set of these pans a few weeks ago. Testing out the cook time and the temperature settings on my electric stove so I can perfect the result. I tried to make tortilla in my cast iron skillet a few years ago and it was way too heavy for me to flip properly. The two pans are great because you can cook your onions (if you use them) while you are also cooking your potatoes in another pan. Non-stick and easy to clean.
In spite of diabetes, I plan to eat on the Camino de Arles all the way to Puente la Reina and then on the Camino Frances all the way.Tostados in Astorga (toast with ham, tomato salsa, olive oil), pork shanks, white asparagus salad, bocadillos (atun con tomate as well well as ham and cheese), a lovely draft beer at the end of each day's hike, and cafe con leche to begin the day! I should also mention the vegetal sandwich I had in Sahagun. It was just perfect, although considering the above comments about runny eggs, not all of you would think so. It was just soft enough to coat the various vegetables in the sandwich, without making a total mess. Oh, and also the bread. Did I mention the desserts? And, of course, the wine. I guess it sounds like eating was one of my favorite activities on the Camino!
I have a set of those pans too, but I prefer to use the microwave cooker since it's so fast and easy, and I don't have to use tons of oil. Plus they taste great!
Those baby lamb chops, Chuleton, a variety of queso's, vino tinto y orujo
We just got an air fryer (actually they are small electric convection ovens) and it seems to me the potatoes could be cooked in it with just a coating of oil on each. Would this work well with the rest of the recipe?
I don't know. Probably half the yumminess comes from all the oil though. It does not seem oily when you eat it, but it certainly takes a lot of oil for the recipe I used this time. You can reuse the oil drained away for other cooking so you aren't wasting a lot of good olive oil though. @trecile 's microwave cooker did not look like it took much oil either. You don't want to "fry" the potatoes. You are really just boiling the slices in the oil on a lower heat until they are cooked through, but don't have a crunchy surface. I am wondering if you could boil the potato slices to cook them? Might break them up too much though.
In the north-west, Booths supermarkets.
Be prepared to be disappointed then much of the time. Nearly every one I had from bars were identical and cookie cutter versions of home-made. The same goes for empanadas and paellas. When you get the home-made fresh ones you can really taste the difference.
The recipe calls for three tablespoons, but I use two.
My wife and I stop at a supermarket and get precooked corn on the cob, vacuum sealed.
Ahhh, all along the Via Podiensis the food was always excellent. We mostly ate at the Gites and the home-made dinners were always outstanding! One interesting thing was that they always served a platter of various local cheeses after the hot main dishes, right before the final course of dessert.
The coffee that you mention is typically served in France, a lot of it is chicory, and prefer a ristretto or un corto for breakfast..make that 2x!
On the Voie de Vézeley and Voie de Tours, fabulous food and wine, particularly as one gets further south near Limoges and Périgueux on the former and Bordeaux on the latter. And superb food throughout the Chemin d'Arles. But I was very disappointed in the Upper Loire Region at the start of the Voie du Puy. In a few smaller places the food was very good, but meals were greatly overpriced in the larger towns, unless one is content with fast food. I found things a lot better from around Figeac and Moissac. All a matter of taste, of course, but that it my experience, for what it is worth. The one element I miss most is potato dauphinoise, but even in much France that seems to be superseded in most places by chips, chips and more chips!
No. Although I love gratin dauphinois, with most dishes I prefer the creamier potato dauphinoise, with its lower proportion of cheese.
I gather you are a gourmet..
Wait, I didn’t say, « gourmand »…there is a difference between gourmet and gourmand, as you know…
Lucky you!!! I miss the tortilla....and the cafe con leche grande.
They are readily available at most Spanish supermarkets and make for an excellent picnic lunch along the way. My preference is to seek the ones containing onion, an essential component in my view. Don't hesitate to try one, you might be pleasantly surprised!
Just skip the ones at Lidl!
AMEN
Oh yes, that excellent coffee absolutely had to be a grande! I always stretched my arms out wide as I ordered it just to be sure they knew I wanted the big cup.
Indeed, there are too many places that offer bad food in France due to cutting the corners.Is there a such thing as bad food in France?
I had to try this when I was in Porto to start my CP. It takes our local poutine and leaves it in the dust in terms of artery attack.
I had this wet "sandwich" in Portugal, too. Mine was literally a humongous 6+ inch square on a huge platter, with all the frills mentioned. I didn't really enjoy it much...too rich, heavy and a "heart attack on a plate".
The secret to crisp potatoes that I learned in a chippy is to cook them twice. First time at a lower heat to get them almost cooked then the second time cook them at a very high heat to get the crispness and nice brown colour.
Vegetariana bocodilla with olive oil. I cannot eat bread in the US, but could eat all I wanted on Camino! And of course that first cafe con leche of the day!!
Typically have to ask for the olive oil… the ham and cheese are really good, but very dryCortados...I consider coffee a food group
Where in Estella? Was it that at that Happy Days 50's diner on the plaza to the left of the church? Kind of kidding about the diner, but my other guess would be Casa Carmen I think it is, on the right just before the high arched bridge--didn't even notice if they had hamburgers last July because everything else on the menu looked so good, and it was.
These photos are making me hungry….
I tried this too. In a highly recommended place. I have to say it is Portugal's Big Mistake. What were they thinking of? Never again. Otherwise I loved the food in Portugal!
Hi Bob!
I agree. The Francesinha sandwich was a big mistake. I was glad to be able to share it and still couldn't eat my half; nor did I want to finish it.
