{"id":1716,"date":"2013-02-21T12:27:06","date_gmt":"2013-02-21T19:27:06","guid":{"rendered":"http:\/\/sites.coloradocollege.edu\/blockfeatures\/?p=1716"},"modified":"2013-12-12T15:15:23","modified_gmt":"2013-12-12T22:15:23","slug":"tortilla","status":"publish","type":"post","link":"https:\/\/sites.coloradocollege.edu\/blockfeatures\/2013\/02\/21\/tortilla\/","title":{"rendered":"Tortilla"},"content":{"rendered":"

My host mom, Charo, spends a lot of her day preparing meals for the family. \u00a0It’s a rare sight to not<\/em> find a pot of chicken or lentils or sausage slowly stewing away on the stove all morning. \u00a0We’ve been eating a lot of hearty \u00a0and warm foods specifically for winter, but also some Spanish classics like paella, pisto, j\u00e1mon, croquettes, and of course, tortilla. \u00a0I’m not sure how common-knowledge this may or may not be, but Spanish tortilla does not equal Mexican tortilla. \u00a0In America, we refer to a tortilla as a wrap: a beloved vessel for our beans and cheese and guacamole. \u00a0A Spanish tortilla, however, is quite different. \u00a0The tortilla is basically an omelette. \u00a0A super awesome and delicious omelette, that is. \u00a0It can be made with a variety of ingredients and almost every restaurant and mother in Spain has it’s or her own version. \u00a0From the beginning of my stay here, I’ve told Charo that I too enjoy cooking and would love to learn some Spanish recipes, and finally I have. \u00a0Every Sunday night Charo makes tortilla, and this time she (and Paula) taught me how it’s done.<\/p>\n

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And now, I will pretend I know how to be a food blogger. \u00a0(Warning: Charo doesn’t use measuring tools so all of the quantities are my best-guess…)<\/p>\n

Charo’s Spanish Tortilla<\/strong>: serves about 4<\/p>\n

Ingredients and tools:<\/p>\n