- Joined
- Jul 12, 1999
- Messages
- 4,606
That's right, I am looking for the ideal knife to prepare tortilla espanola. A couple of things to keep in mind:
1. The idea is to cut *extremely* thin slices from a potato until the potato is gone. (Must be comfortable at high speed and repeated motion, as well as ultra-thin slicing)
2. The chef who will use the knife has pretty large hands--bigger than the handles on many paring knives, for example.
I've been wondering about filleting knives, bigger-than-usual paring knives, single-bevel knives (like Frosts of Sweden), maybe just a really sharp "kitchen utility" knife.
Recipe for Tortilla Espanola (from David Rosengarten, Taste (Food Network))
1/2 cup olive oil
1 pound russet potatoes
1 medium onion, halved and sliced thin
6 large eggs, lightly beaten
salt and pepper to taste
spanish olive oil for sprinkling the tortilla
Heat the oil in an 8-inch or 9-inch non-stick
or well seasoned cast-iron skillet over
moderate heat.
Peel the potatoes and slice them very thinly
(a mandoline or slicer comes in handy).
DO NOT PUT POTATOES IN WATER.
Add the potatoes and the onion to the
skillet, and stir until they are completely
coated with the oil. Reduce the heat to
moderately low, and cook, stirring often so
the vegetables will not color, until the
potatoes are cooked through, about 12 minutes
(they should remain separate). Remove the
potatoes and onion with a slotted spoon to a
baking sheet lined with paper towels, and let
them drain.
Pour the oil out of the skillet into a cup;
wipe out the skillet and remove any piece of
onion or potato stuck to it. Add 3
tablespoons of the reserved oil back to the
skillet. Carefully, transfer the potato
mixture to a shallow bowl, pour the eggs over
them, turning to coat well, season with salt
and pepper, and let stand for 10 minutes.
Heast the oil in the skillet over moderately
high heat until very hot but not smoking, and
add the potato and egg mixture, spreading the
potatoes evenly. Reduce the heat to low, and
shake the pan often to prevent sticking.
When the top is no longer liquid (about 10
minutes), cover the skillet with a plate and
turn the tortilla out. Add 2 more tablespoons
of the reserved oil, return the tortilla,
cooked side up, to the skillet, and cook for
about 5 minutes longer or until cooked
through and the underside is moderately
browned. Let the tortilla rest until it comes
to room temperature.
When ready to serve, cut into 6 wedges, and
sprinkle each wedge with a little salt and
Spanish olive oil.
1. The idea is to cut *extremely* thin slices from a potato until the potato is gone. (Must be comfortable at high speed and repeated motion, as well as ultra-thin slicing)
2. The chef who will use the knife has pretty large hands--bigger than the handles on many paring knives, for example.
I've been wondering about filleting knives, bigger-than-usual paring knives, single-bevel knives (like Frosts of Sweden), maybe just a really sharp "kitchen utility" knife.
Recipe for Tortilla Espanola (from David Rosengarten, Taste (Food Network))
1/2 cup olive oil
1 pound russet potatoes
1 medium onion, halved and sliced thin
6 large eggs, lightly beaten
salt and pepper to taste
spanish olive oil for sprinkling the tortilla
Heat the oil in an 8-inch or 9-inch non-stick
or well seasoned cast-iron skillet over
moderate heat.
Peel the potatoes and slice them very thinly
(a mandoline or slicer comes in handy).
DO NOT PUT POTATOES IN WATER.
Add the potatoes and the onion to the
skillet, and stir until they are completely
coated with the oil. Reduce the heat to
moderately low, and cook, stirring often so
the vegetables will not color, until the
potatoes are cooked through, about 12 minutes
(they should remain separate). Remove the
potatoes and onion with a slotted spoon to a
baking sheet lined with paper towels, and let
them drain.
Pour the oil out of the skillet into a cup;
wipe out the skillet and remove any piece of
onion or potato stuck to it. Add 3
tablespoons of the reserved oil back to the
skillet. Carefully, transfer the potato
mixture to a shallow bowl, pour the eggs over
them, turning to coat well, season with salt
and pepper, and let stand for 10 minutes.
Heast the oil in the skillet over moderately
high heat until very hot but not smoking, and
add the potato and egg mixture, spreading the
potatoes evenly. Reduce the heat to low, and
shake the pan often to prevent sticking.
When the top is no longer liquid (about 10
minutes), cover the skillet with a plate and
turn the tortilla out. Add 2 more tablespoons
of the reserved oil, return the tortilla,
cooked side up, to the skillet, and cook for
about 5 minutes longer or until cooked
through and the underside is moderately
browned. Let the tortilla rest until it comes
to room temperature.
When ready to serve, cut into 6 wedges, and
sprinkle each wedge with a little salt and
Spanish olive oil.
