Siblings and stars of 'Secrets of Spain' share tortilla de patata recipe
English siblings George, Gioconda and Jackson Scott embark on a culinary adventure through Andalucia, a region in southern Spain, for a new Cooking Channel special that offers a taste of their shared passion for food, travel and heritage.
The "Secrets of Spain" stars, who grew up in Spain, joined "Good Morning America" on Wednesday to showcase one of the country's most famed national dishes, tortilla de patata, or Spanish tortilla.
Gioconda Scott, a chef and restaurateur, travels alongside her olive oil purveyor and adventure guide brother George Scott from the river to the sea in their Cooking Channel special, exploring roadside excursions and delectable bites in off-the-beaten-path places to experience the region's fare.
Plus, their flamenco guitarist brother Jackson Scott composed the music for the show and played a special number for "GMA."
Check out their recipe below to get a taste of Spain at home.
Tortilla de Patata
Note: Recipe measured for an 8-inch nonstick pan
Makes: Two 20-centimeter tortillas
Ingredients
6 to 8 medium potatoes
12 eggs
2 medium yellow onions
Salt
Extra virgin olive oil (lots of it)
Directions
Peel and then cut the potatoes in half lengthways and then slice on the diagonal and then across.
Put them in a colander and sprinkle with salt to help the potatoes release excess water.
Peel and chop the onions.
Beat the eggs in a bowl.
In a deep, heavy-based frying pan, heat about 2 or 3 centimeters of olive oil.
When hot but not smoking, pour in the potatoes. Be careful, as it can splatter.
Turn until evenly coated and add the onion. Fry until soft.
Remove from the oil with a slotted spoon and put into a colander to cool for a few minutes before adding and mixing into the eggs.
You may need to add a pinch of salt here, in case you didn't salt the potatoes enough.
Use a clean nonstick frying pan and pour in a little of the oil used to fry the potatoes. You want to cover the bottom of the pan.
When the oil is hot but not smoking, pour in the potato and egg mixture.
You want the heat to be quite high to seal the bottom of the tortilla, and then turn the heat down to cook the tortilla about two-thirds through. Give it a little shake to make sure it doesn't get stuck.
You are now going to flip the tortilla over, so you want to make sure that it is not too runny on top.
Put a lid on top of the frying pan that fits well on the pan.
Hold the pan quite firmly (you can use a tea cloth or mitt) and flip the pan over and turn the tortilla onto the lid. You will need some practice with this, but the more you do it the easier it will get.
Now slide the tortilla back into the pan to finish the tortilla. You want the heat quite high again to seal it on this side for about 1 minute and then turn the heat down and leave for a few minutes. Give it a little shake again.
Now flip the tortilla again to make sure you have the right colour and slide onto a plate. Serve and enjoy!
