News from La Perla
- La Perla de Frigiliana
- Jun 15
- 3 min read
The Noche de San Juan is soon here and that marks officially the start of the summer!
Since we are almost fully booked and not everybody can join us here in Spain, we decided to dedicate this blog into creating Spanish summer spirit remotely. What? Yes, we are projecting Spanish summer vibes to you so we can all have mutually fun despite our location. We'll do that by creating a Tapas feast for you.
Creating a true Spanish ‘Tapas’ requires that you make something yourself, so that you really sense the spirit, and the rest you can buy from a grocery store anywhere in Europe at least. This something that we will help you make is the traditional potato tortilla. There is a legend that your mom’s food is always the greatest and so it is in this case.
Hannu’s parents bought their first Spanish property in the 1990’s in Nerja. With their local contacts they learned to make some traditional goodies and this tortilla is one of them. We think it is among the best, but then again, we are expats, so we don’t mind being downed by the locals in this matter. It is the same thing if you end up debating over how to make real Paella, the Valencians invented it, so they have the last word.
As we learned, the secret is in how you shred the potatoes. Peel the potatoes and then tear the potato into pieces, not chop. The more torn surface, the more flavor is absorbed into the potato from the extra virgin olive oil. Pour enough extra virgin olive oil into a saucepan and heat it with the shredded potatoes to boil. Cook at low temperature, not to fry but boil the potatoes. Chop onions and garlic. When the potatoes are soft on the surface add onions and garlic to the boiling oil. Let them boil for another five minutes and then strain them onto a plate to cool. Add salt to the potatoes at this stage and mix eggs in a separate bowl. As a rule of thumb use three medium size potatoes and three eggs.
As the potatoes have cooled down add them into the beaten eggs and pour on a frying pan on medium to low heat. Two things to remember; let the potatoes cool down enough so that they don’t start cooking the eggs when mixed and keep the temperature down not to burn the eggs on one side and let them uncooked on the other.
Once the eggs start to coagulate, take a plate and flip the frying pan over and slide the tortilla back to the frying pan. Let it cook for a while and you’re done! Potato tortilla can be served as a cold dish, so you have time to get the other Tapas ready to the table. Use some Manchego cheese, Serrano ham, Chorizo, anchovy, sardines and/or tomatoes with for example onions and tuna with olive oil. Your imagination is the limit. And now you have something of your own at the table that you can be proud of. Have a tasteful Tapas!
Just to get you really into a mood for Spanish summer vibes, here is how you can make Sangria easily to be able to relax after hard working tapas table. Take a jug for about two liters and chop some apples, oranges and lemon on the bottom. Add a cup of Cointreau (40% orange liqueur) and let rest for a while. Pour a bottle of drinkable red wine into the mix. The better the wine, the better the sangria, to a certain degree. Just before serving add three cans of lemonade, like San Pellegrino Limonata, sour enough, not too sweet. Serve with ice in the jug.
We hope our projected summer vibes help you enjoy the summer wherever you are!
It has been great to chat with you again and hope to talk some more wine in the future, until next time, with love, Maarit & Hannu
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