Spanish tortilla de patatas vs. Mexican tortillas
If you think of tortillas, Mexico comes to mind, tortilla chips, nachos and stuffed pancakes. Right. There are burritos, quesadillas, enchiladas, whose main ingredient is wheat or corn patties. But there is also a geographically closer variant: the Spanish tortilla, an omelet with potatoes, which is ideal for parties. May we introduce both variants here?
Viva Mexico: a small overview of wraps
The basis for all, following dishes are pancakes? from corn or wheat. Unfortunately, we usually only get wheat tortillas here in Germany, but sometimes you also get patties with a share of cornmeal. Definitely buy! Maistortillas are mainly used in Mexico, but only in the north and for Quesadillas which come from wheat. The individual dishes:
- tacos are folded corn tortillas with stuffing
- burritos are rolled wheat tortillas that are already served with the stuffing.
- chimichangas are burritos that have been fried
- Faijtas It is called when you fill the wheat tortillas at the table.
- Quesadillas are wheat tortillas, which are filled with cheese, folded and then fried without fat until the cheese has melted.
- enchiladas are stuffed and rolled corn tortillas gratinated with salsa.
- tostadas and chalupas are flat, topped corn tortillas.
nachoswhich we can buy everywhere as ready-made chips are original, by the way, quartered, dried tortillas, which are fried in fat.
taco shells can not be found in Mexico, they come from the Tex-Mex kitchen? but are still delicious!
You can make tortillas yourself, but you do not have to! It is quite exhausting (kneading) and the result does not have to be obvious. Meanwhile, there are everywhere wheat tortillas in the supermarket and corn tortillas you can easily order on the Internet. So you can concentrate better on the filling!
This is how food is fun: Faijtas
If everyone at the table can assemble their faijta as he pleases, eating is twice as fun. And Fajitas are also suitable as party food, as you can prepare well and prepare the ingredients as a buffet.
Recipe suggestion: The day before to cook a relatively thick chili con carne. To this end, sauté the minced beef in portions in corn germ oil, then add chillies, garlic, onions, cumin (much, preferably freshly ground!), Oregano, paprika, cayenne pepper, pepper and salt, depending on the chilli pepper. Deglaze with chopped canned tomatoes (you can also take some red wine first). Minced meat again, a cinnamon stick in and simmer for at least 2 hours closed, preferably in the oven. And as everyone knows, chili tastes even better on the second day!
Serve as a "topping": sour cream or crème fraiche, grated cheese, fresh pieces of tomato, small sliced ice lettuce, salsa sauces.
In the summer you can also have one Salsa crudato make a raw sauce: core ripe tomatoes and cut very small. Chopped fresh garlic and spring onions, possibly a chili, definitely some olive oil, lemon juice, salt, pepper and: CORIANDERGRÜN.
Eviva Espana: tortilla de patatas - an omelette with potatoes
How to combine potatoes and eggs perfectly - This can be served as a main course or cold cut into appetizers as tapa. Also, you can vary the basic recipe wonderful and complemented with ingredients, so that you can offer, for example, different tortillas.
The ingredients for four people:
- 4 to 6 potatoes (around 800g)
- 6 eggs
- 2 large onions
- olive oil
- salt and pepper
Preparation:
Peel the potatoes and cut into thin slices. Also cut the onions into thin slices. Cook potatoes and onions slowly in olive oil over medium heat, do not fry! This will take 20 to 25 minutes, depending on how thick the potato slices are. A little tip: first fry the potatoes for 10 minutes and then add the onions, because they should not be brown either.
Beat the eggs vigorously in a large bowl, let it foam gently and season with salt and pepper. Add the potato-onion mixture to the eggs in the bowl and mix well. Now add a little olive oil to the pan and slowly let the amount slow down over medium heat. After about 8 to 10 minutes, when a firm layer has formed on the underside, turn it over with a large pot lid. Cook again for about 10 minutes.
