{"id":8196,"date":"2013-03-05T12:07:01","date_gmt":"2013-03-05T10:07:01","guid":{"rendered":"http:\/\/serrats.com\/recetas\/?p=8196"},"modified":"2022-09-05T13:45:36","modified_gmt":"2022-09-05T11:45:36","slug":"tortilla-espanola-mar-y-tierra","status":"publish","type":"post","link":"https:\/\/www.serrats.com\/recetas\/tortilla-espanola-mar-y-tierra\/","title":{"rendered":"Tortilla espa\u00f1ola mar y tierra"},"content":{"rendered":"<p>Cuando alguien tiene el valor de reinventar la tortilla de patatas, yo no tengo m\u00e1s remedio que postrarme de hinojos, reverenciarle, hacerle la ola, \u00a1y dedicarle toda mi admiraci\u00f3n!\u00a0<strong>Isabel<\/strong> no solo ha elaborado una receta cuya base es la tortilla espa\u00f1ola, sino que adem\u00e1s la ha presentado de un modo tan impecable que los ojos disfrutan tanto como el paladar. Eso, como ver\u00e9is en \u00ab<a href=\"https:\/\/lacocinadefrabisa.blogspot.com.es\/\">La cocina de frabisa<\/a>\u00bb es una constante en todo el recetario de Isabel, que en este caso ha incorporado las <a href=\"https:\/\/www.serrats.com\">Conservas Serrats<\/a> a una preparaci\u00f3n tan socorrida, admirada, deliciosa, econ\u00f3mica, natural, y centenaria como la tortilla de patatas.<!--more-->\u00a0\u00a1Probadla y sorprended!<!--more--><\/p>\n<h2>Ingredientes:<\/h2>\n<ul>\n<li>2 patatas grandes<\/li>\n<li>3 huevos (si son caseros mucho mejor)<\/li>\n<li>2 cucharadas soperas de leche<\/li>\n<li>Una pizca de impulsor o levadura tipo Royal<\/li>\n<li>1 tomate grande<\/li>\n<li>Cebolla morada<\/li>\n<li><a href=\"https:\/\/www.serrats.com\/comprar-anchoas-del-cantabrico\">Anchoas del Cant\u00e1brico de Conservas Serrats<\/a><\/li>\n<li>Aceite de girasol (pod\u00e9is utilizar de oliva, Isabel explica abajo el motivo de que no lo utilice)<\/li>\n<li>Perejil fresco para decorar o albahaca<\/li>\n<li>Queso parmesano<\/li>\n<li>Tomates cherry para el acabado\u00a0y\u00a0para acompa\u00f1ar<\/li>\n<\/ul>\n<h2>Preparaci\u00f3n:<\/h2>\n<ul>\n<li>Pelamos las patatas, las cortamos en finas l\u00e1minas\u00a0y\u00a0las ponemos a fre\u00edr en no demasiado aceite.<\/li>\n<li>Vamos dando vueltas\u00a0y\u00a0las de arriba, pasan a abajo. Tambi\u00e9n taparemos la sart\u00e9n\u00a0y\u00a0con el vapor que genera la fritura, se cuecen antes<\/li>\n<li>Espolvorearemos una pizca de sal, recordad que una vez acabada la\u00a0tortilla, la vamos a decorar con anchoas\u00a0y\u00a0\u00e9stas ya llevan sal. Dejamos cocer la patata a fuego medio bajo, a Isabel le gusta \u00a0que est\u00e9 blandita, si a ti te gusta m\u00e1s crujiente, apura un poco el fuego<\/li>\n<li>Si te gusta la\u00a0tortilla\u00a0con cebolla, es el momento de agregarle un trozo cortada en rodajitas o m\u00e1s menuda<\/li>\n<li>Mientras se hace la patata, batimos los huevos con la leche\u00a0y\u00a0una pizca de sal. Reservamos<\/li>\n<li>Lavamos el tomate grande\u00a0y\u00a0lo cortamos en grandes rodajas, lo ideal es que sean 5 rodajas. Reservamos<\/li>\n<li>Cortamos la cebolla morada en rodajas\u00a0y\u00a0la separamos en aros. Reservamos<\/li>\n<li>Rallamos el parmesano que vamos a utilizar\u00a0y\u00a0reservamos<\/li>\n<li>Bien, ya tenemos la patata hecha\u00a0y\u00a0la vamos pasando con una espumadera para un colador puesto encima de un cuenco a fin de que vaya soltando todo el aceite extra. Volcamos el resto del aceite en un recipiente que tengamos a prop\u00f3sito para aceite usado, previamente colado<\/li>\n<li>Escurridas bien las patatas las volcamos sobre el huevo batido con la leche y revolvemos<\/li>\n<li>Ponemos la sart\u00e9n al fuego con \u00a0las 5 rodajas de tomate colocadas de tal modo que cubran todo el fondo de la sart\u00e9n\u00a0y\u00a0con una cuchara vamos poniendo por encima de las rodajas de tomate la mezcla de patatas con huevo\u00a0y\u00a0lo dejamos unos 3 minutos para que cuaje la\u00a0tortilla\u00a0de ese lado\u00a0y con la tapa de una sart\u00e9n o un plato, la damos vuelta para cuajarla del otro lado<\/li>\n<li>Para presentar, Isabel utiliz\u00f3 su sart\u00e9n de hierro fundido, pero tambi\u00e9n se puede pasar a una fuente.\u00a0Por encima colocamos \u00a0los aros de cebolla morada, algunos cherrys partidos por la mitad, los filetes de anchoas del Cant\u00e1brico\u00a0y\u00a0espolvoreamos con parmesano rallado<\/li>\n<li>Colocamos unas ramitas de perejil para decorar<\/li>\n<\/ul>\n<p><strong>Isabel&#8230;..no hay palabras&#8230;<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cuando alguien tiene el valor de reinventar la tortilla de patatas, yo no tengo m\u00e1s remedio que postrarme de hinojos, reverenciarle, hacerle la ola, \u00a1y dedicarle toda mi admiraci\u00f3n!\u00a0Isabel no solo ha elaborado una receta cuya base es la tortilla espa\u00f1ola, sino que adem\u00e1s la ha presentado de un modo tan impecable que los ojos [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":17126,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5,4],"tags":[314,886,158,87,220,23,264],"class_list":["post-8196","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anchoa","category-recetas","tag-albahaca","tag-huevos","tag-leche","tag-levadura","tag-queso-parmesano","tag-tomate","tag-tomate-cherry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - 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