Photographing Food

Two of my favorite things combined in one. Cooking and photography. I love presentation of food, and capturing it to remember. This is a Tortilla Espanola. Made with fresh potatoes and onions from the garden, and farm fresh eggs. The tomatoes and herbs are from the garden too. Give it a try, you won't be dissapointed.



Tortilla Espanola
6 potatoes peeled
1/2 onion
3 garlic cloves
6 eggs
Olive Oil
2 Tbls milk
Salt
Freshly ground pepper

1. Slice potatoes thinly
2. Add potatoes onion and sliced garlic to a 10 inch frying pan
3. Cover with oil and cook until potatoes are tender but not brown
4. Drain the oil reserving about 2 tablespoons
5. Mix the eggs and milk together in a medium size bowl
6. Add the potatoes to the egg mixture (it is important to add the potatoes to the eggs, and not the eggs to the potatoes)
7. Let sit for 15 minutes
8. Season with salt and pepper
9. Put the reserved oil into the frying pan and add egg and potato mixture
10. Cook over medium heat until set
11. Very carefully flip using the lid of the pan. Place the lid on the pan, invert, then carefully slide the tortilla back into the pan
12. Cook two to three minutes after flipping

This can be served both warm or room temperature. We like to add sour cream and tomatoes.
Always a hit to bring to a party.