You can't make an omelette without breaking some eggs. I'm borrowing that. I have had no regrettable experiences thus far in the past three months of living in the Puerto de Mazarrón and I am really looking forward to spending many more weeks in a local high school motivating students to speak in English with confidence. In order to feel at home and motivated in my new environment, however, I am breaking some eggs (i.e. letting go, saying "yes") to make some omelets (i.e. change apartments, jobs, pass the Spanish driving tests (still in process)). I've also had to break some real eggs to make some real omelets…or, como se dice aquí, tortilla. Learning how to make tortilla with our friend Sarah, visiting while on her tour of Europe. She brought the recipe down from her friend in Barcelona. This recipe is similar to how I learned it with Sarah, we just added MORE olive oil and garlic. The chickens on the farm near Gádor lay beautiful, fresh eggs. Here is our friend David frying up more than the recommended number of eggs for one skillet. While this isn't a tortilla, cooking a huevo frito is fast and the result is delicious. The first time I cooked a huevo frito, which was for David's son, his face dropped with a look of confusion as I brought him the plate. Apparently my egg was not "frito" enough. For your huevo frito to be truly Spanish, use a bath of olive oil to fry the egg(s). Store the oil that is left in a glass jar for future frying until no longer appetizing. At that point, you could venture to make soap with the oil, as the farm friends do, but I have yet to learn that.
1 Comment
Wendy
18/12/2012 01:16:58 am
The eggs look great! Maybe I'll try the recipe sometime. When I'm in the mood for lots of olive oil! Glad you and Sarah had a nice visit.
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yes blog is currently 'archived'yes blog started when I moved from the States to Spain in 2012 and documented the results of saying 'yes' - to the people and learning opportunities - that came my way. Archives
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