22 July 2020

I remember the first time I made a Spanish tortilla (omelette) was to prepare my students for the Spanish cooking competition during the yearly Spanish week. Originally the potatoes for making the omelette should be cooked in a pan filled with only olive oil. It’s me who doesn’t follow the rule. I made my students precook the potatoes with water. This way, we can prevent the potatoes from absorbing too much oil. It turns out to be not so Spanish. Our Spanish teachers might not be happy to hear this but I believe it’s never too bad to sacrifice part of the originality to maintain a better health, right? :P