![]() ![]() įor my extra springy Mean Green Spanish Tortilla, I take a cue from kuku sabzi, an herby Persian omelet. If you want to keep things traditional, try my recipe for a Classic Spanish Tortilla. Because the potatoes and onions are cooked at a lower heat, you can reuse the strained oil for future tortilla making or low-temperature cooking, like sweating vegetables for a braise or soup. Just ask yourself, would Jose Andres do that? Definitely not. Some recipes for tortilla skip this step and boil the potatoes instead, which I argue isn’t a tortilla at all. They are then folded into beaten eggs and cooked together in a skillet. They practically confit, becoming creamy, luscious, and infused with the grassy flavor of the oil. What makes it unique from any old frittata is that the potato and onion slices are first fully submerged in olive oil and slowly cooked. The classic Spanish tortilla is a thick omelet filled with eggs and onions. Since it’s almost spring (although it really doesn’t feel like it in NY), over the next couple of weeks, I’m going to share my springy twist on some Spanish classics, kicking things off with a Mean Green Spanish Tortilla. Our pantry is always stocked with various tinned fish, so all we need is a fresh loaf of bread, and boom, it’s party time.Īlthough you could throw a stellar tapas party without buying a thing (newsletter with all the details on that coming soon), I always make a few dishes just to put my own stamp on the meal. And most important, much of the food is store-bought and dressed up with herbs, olive oil, and good paprika. All the dishes are graze-able, so folks can filter in and out as they please. The food is best at room temperature, so you can make everything before your guests arrive. But what’s easier than hopping on a flight across the Atlantic? Throwing an epic tapas party right at home!Īnything with a tapas vibe is my favorite way to entertain. Watching the show makes me want to go to Barcelona, easily one of my favorite places besides NYC. It’s a travel show on Discover+ where Jose Andres and his daughters eat their way through the country, washing all the croquetas, cave-aged cheese, and conservas down with bottles of cider. I mentioned in the last newsletter how I’ve been loving Jose Andres and Family in Spain. I’ll have some bonus content coming to everyone who preorders! (Preorders really help with production in complicated ways I don’t fully understand, so I and everyone working on the book seriously appreciate them.) As for ordering the book in other markets, I don’t know if/when it will be available, but will keep you all posted. ![]() I know it’s a long ways away, so if you choose to preorder, hold tight to your receipt. I can’t wait to share more about the book, which will be out October 31st! Here’s an interview with Time if you want to know more. The chapters and recipes go in order of difficulty, so if you work your way through the whole book, you can seriously level up your kitchen game. ![]() Then the recipes that follow help you practice and further understand the technique. At the beginning of each chapter, we deep dive into the technique talking all things science, equipment, culture, and history. Each of the 12 chapters is focused on a technique, like tasting, temperature management, or cooking with dry heat. My goal was to cram a full four years of culinary school into just over 600 pages. It’s called Start Here: Instructions for Becoming a Better Cook, and it’s packed with over 200 recipes (all tested by my favorite person, Ham, and the great, Ali Slagle ), over 800 photos (by the fabulous Laura Murray ), and so many illustrations (by the very talented Aly MIller ).Įven though there are a ton of recipes, what I hope you take away from the book are the lessons. ![]()
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