Tortilla is ubiquitous in Spain and was at the top of my bucket list but it took me until last week to finally make it all on my own. (I think it was the flipping part that scared me away.) The bilingual coordinator at the school I work at showed me how to make tortilla my first weekend here in her beautiful country kitchen. Since then I’ve had it for breakfast, in sandwiches, in the woods for a picnic, as a fancy tapita, and recently we went out to try the best tortilla in Huelva. It’s versatile, and totally adaptable to your taste so whether you keep it traditional or spice things up a bit it is sure to please (and give you a taste of Spain!).And if you choose to smother it in mayonnaise, that seems to be very Spanish, too.
We’re definitely in the middle of winter now here in Ottawa, and I’m gravitating toward hot comforting foods these days after the rush of the holidays. The veggies required for this soup abound in the winter, so make it now! It freezes well, so you can make a big batch and enjoy it later.
A tip from Williams-Sonoma: don’t substitute another type of potatoes in this recipe; only russet potatoes have enough starch to get the proper consistency in the soup. Easy Recipe Here!
Hanukkah has come and gone and I almost missed out on latkes! In the end though, I was able to make time to fit in these bad boys, and oh MAN am I glad I did! Crisp and golden on the outside with a fluffy potato center; this recipe for the Hanukkah specialty was a winner.
Never having made latkes on my own before, I chose a pretty simple recipe. We happened to have parsnips in our fridge, so this variation was a pleasant surprise. Another great thing about this recipe? You can make it healthier! Simply sub in whole wheat flour instead of white flour and there you go! You won’t taste the difference, but you’ll have heart smart latkes.
These were so tasty and so easy to make, I can’t imagine I’ll wait til next Hanukkah to try them again…. Check out the recipe!