For the second Episode of Cooking with Booze, I made Spanish Tapas. I'm still working with the direction I'd like to go with the show but this time I filmed with a real camera (not my webcam) but tried to stick with the same layout as the last. Any comments? what you prefer, Webcam or realcam? Also, I'm really trying to shorten the videos, this was a difficult one to edit down. On to the food..first I made a traditional "tortilla de patata". This can be done with or without onions. If you do decide to go with onions, which you should, you can cut the onions into thin slices like i did in the video or dice them. Next, we made the caramelized red onion and pepper. We added wine in place of vinegar, which is what most recipes call for. Then we placed the tortilla and the topping on a piece of toasted bread, which is called a "pintxo" (anything on a piece of bread), a common tapa served with a drink in the north of Spain. I hope everyone liked the episode and I really would appreciate any comments, good or bad.
Recipe:
For the Tortilla-
Peel 3 medium sized potatoes (any variety). Add about a 1/4 inch of olive oil to the pan and heat on low-med. Slice potatoes in thin slices (1/2 cm) and make sure all the slices are the same size so they cook evenly. Add the potatoes to the oil. While potatoes are cooking, cut 1/4 cup of onion (in thin slices or diced). Sauté the onions in 2 tb of olive oil while the potatoes are cooking. The potatoes should take about 20 min. When they are fairly cooked but not soft, take them out of the oil and put on a paper towel to soak up the oil. When the onions are soft (maybe 10-15 min) remove them from the pan.
Beat 5 eggs. Then in one bowl add the potatoes, onion and beaten eggs. Mix all together. Then add a little fresh chopped parsley and salt and pepper to taste. When mixed. Add a little (1tb) oil to a pan on med-high heat and add the mixture. After a minute or two, lower heat and cover pan with a plate. Let cook for about 5-7 minutes. You can spin the pan every few minutes to makes sure the tortilla is cooking evenly. Once you can see that the tortilla is beginning to become cooked on the outside edges of the top, you know its time to flit. Grab a plate bigger than the size of the pan. Put the plate face-down over the pan and in one swift motion, flip the tortilla over onto the plate. Put the pan back on the burner (on low) and add a little more oil (1tb) to the pan. Push the tortilla from the plate onto the pan. Let cook for another few minutes (4-5) and flip onto plate again like you did the first time. You've got your tortilla.
For the Caramelized Red Peppers and Red Onion-
Cut one red onion and one red pepper into thin slices. Take out two pans and put 1 tb of olive oil in each. Put each on medium heat and add to pans. Add about 1 tb of sugar to each (but maybe a little more to the onions). Add 1/4 cup of red wine to the red peppers and 1/4 cup of white wine to the onions. Finally add 1/2 teaspoon of salt to each and let cook for 20 mins, stirring occasionally. When the onions and peppers feel soft, they're ready to come out.
Now. Cut up slices of french bread and toast them in the oven until golden.
Begin to cut the tortilla into little pieces that will fit onto the bread. Place the pieces of tortilla on the toasted bread and then either the onion or the pepper on top of that. Finally garnish with fresh chopped parsley.
This is the first episode I've made and really the first video I've put together. I filmed it on my webcam (thus no good shots of the actual food) and then edited it in final cut pro. The music are also drunken chef originals. I'm planning on making this a series, so all the feedback and suggestions will only make the next episodes even better.
