[英语课]

Spanish: Tapas

Tapa is a kind of salty snacks in Spain, equivalent to the party's appetizing snacks. It is said that in nineteenth Century the tavern owner, in order to keep away the flies, covered the mouth of the bottle readily with a slice of bread , then this piece of bread is also placed on cheese, bacon, olives, for customers to drink the wine, thus it was gradually popular.

Go to Spain to taste the food, Tapa is an important part of the must-taste food.


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[英语课]

Spanish Tortilla

In Spain, the dish goes by two names: tortilla de patatas or tortilla española. This is one of those dishes that tastes great morning, noon, and night. It's good cold, it's good hot.

Tortilla Española (its relation to Mexican tortillas comes solely from it round shape) is among the most popular dishes in Spain. Although its ingredients couldn't be more basic--potatoes, eggs, onions, and oil--they're combined and cooked in a way that makes this dish irresistible and versatile. The potatoes are normally fried, but we've roasted them with excellent results. Unlike American omelets, this one's best made several hours ahead then served at room temperature.


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Spanish-Style Tortilla

Serves 6

Ingredients:

    6 cups thinly sliced peeled baking potato (about 3 pounds)
    2 cups thinly sliced sweet onion
    Cooking spray
    2 tablespoons olive oil, divided
    3/4 teaspoon kosher salt, divided
    4 large eggs
    Oregano sprigs (optional)

Preparation:

1.   Preheat oven to 350°.

2.   Place the potato and onion in a roasting pan coated with cooking spray. Drizzle with 1 tablespoon plus 2 teaspoons oil, and sprinkle with 1/2 teaspoon salt. Toss well. Bake at 350° for 1 hour or until potatoes are tender, stirring occasionally with a metal spatula to prevent sticking.
 
3.  Combine eggs and 1/4 teaspoon salt in a large bowl. Stir in potato mixture; let stand 10 minutes. Heat 1 teaspoon oil in an 8-inch nonstick skillet over medium heat. Pour potato mixture into pan (pan will be very full). Cook 7 minutes or until almost set, gently shaking pan frequently.

4.    Place a plate upside down on top of omelet; invert onto plate. Carefully slide omelet cooked side up into pan; cook 3 minutes or until set, gently shaking pan occasionally. Carefully loosen omelet with a spatula; gently slide omelet onto a plate. Cool. Cut into wedges. Garnish with oregano, if desired._{http://www.myrecipes.com/recipe/tortilla-espaola-spanish-potato-omelet-10000000354882/}