{"id":9169,"date":"2021-04-12T19:01:10","date_gmt":"2021-04-12T17:01:10","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=9169"},"modified":"2021-04-12T19:01:12","modified_gmt":"2021-04-12T17:01:12","slug":"spanielska-zemiakova-tortilla","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=9169","title":{"rendered":"\u0160panielska zemiakov\u00e1 tortilla"},"content":{"rendered":"\n
\"\"<\/a><\/figure>\n\n\n\n

Franc\u00fazske zemiaky milujem.
Ale nie tak\u00e9, ako n\u00e1m varievala za m\u00f4jho detstva mami\u010dka.
Ona uvarila zemiaky v \u0161upke, vaj\u00ed\u010dka na tvrdo a dom\u00e1cu \u00faden\u00fa klob\u00e1su.
Vlastne t\u00fa nevarila, t\u00fa nakr\u00e1jala na kolieska.
A nahrubo nakr\u00e1jala surov\u00fa cibu\u013eu.
V\u0161etko naskladala do vymastenej misy z jensk\u00e9ho skla vo vrstv\u00e1ch a dala piec\u0165. Ke\u010f chytil povrch nejak\u00fa farbu, tak to zaliala vaj\u00ed\u010dkami , zapiekla a pod\u00e1vala.
No nechutilo mi to.
Vtedy som to nevedela definova\u0165 pre\u010do, ale teraz u\u017e presne viem pre\u010do.
Boli such\u00e9, klob\u00e1sa v nich nebola \u0161\u0165avnat\u00e1 a boli tam vaj\u00ed\u010dka na tvrdo.
Tie vaj\u00ed\u010dka boli najv\u00e4\u010d\u0161\u00edm kame\u0148om \u00farazu.
Ja varen\u00e9 vaj\u00ed\u010dka naozaj dok\u00e1\u017eem jes\u0165 hol\u00fdmi \u00fastami a pochut\u00edm si. Ale v kombin\u00e1cii vo varenom jedle ich nem\u00f4\u017eem.
Ak u\u017e ve\u013emi mus\u00edm, z nejak\u00e9ho d\u00f4vodu, jes\u0165 \u0161panielske vt\u00e1\u010dky, tak d\u00f4sledne vypreparujem ich vn\u00fatro a odlo\u017e\u00edm nabok taniera, nejed\u00e1vam znojemsk\u00fa a nejed\u00e1vam kulajdu.
V kulajde sa s t\u00fdmi uvaren\u00fdmi vajcami naviac , sn\u00fabi aj k\u00f4por.
Ak je na \u0161pen\u00e1te sma\u017een\u00e9 volsk\u00e9 oko, tak je to m\u0148amka preve\u013ek\u00e1, Ak je tam uvaren\u00e9 vaj\u00ed\u010dko na tvrdo, tak ho odsuniem na bok.
A tak sa tie franc\u00fazske zemiaky , u n\u00e1s v Selciach, prestali vari\u0165.
Ako mlad\u00e1 gazdin\u00e1 v mojom vlastnom byte, som tie zemiaky tie\u017e nevarila, ale na obede v z\u00e1vodnej jed\u00e1lni, n\u00e1m ich raz urobili prelo\u017een\u00e9 s kyslou kapustou a neboli tam uveren\u00e9 vaj\u00ed\u010dka.
A to mi chutilo.
A tak som ten recept za\u010dala prisp\u00f4sobova\u0165 mojim chutiam.
Jedna kolegy\u0148a mi povedala fintu raz na to, druh\u00e1 kolegy\u0148a na ono.
A tak som si ich vy\u0161perkovala a milovala ich.
Vydala som sa a prestala ich vari\u0165. Niet komu.
Dobr\u00fd Man\u017eel ich nem\u00e1 r\u00e1d a pre m\u0148a sam\u00fa sa to robi\u0165 nechce.
Na tortillu ako recept som pozer\u00e1vala ve\u013emi \u010dasto, preto\u017ee ma to ohromne l\u00e1kalo a vyzer\u00e1 to fantasticky.
A s povzdychom som v\u017edy obr\u00e1tila pozornos\u0165 inam, lebo DM mi to jes\u0165 nebude.
A raz som si zase chcela pote\u0161i\u0165 oko a pozerala som nejak\u00e9 vide\u00e1 na recepty \u0161panielskej kuchyne a tam aj na tortillu. A DM po\u010dul koment\u00e1r a kri\u010d\u00ed na m\u0148a \u017ee toto by si veru aj dal.
No skoro som odpadla.
A tak som si to napl\u00e1novala.
Jednu som robila na de\u0148 sv. Patrika ako pr\u00edlohu ku \u0161pen\u00e1tu a pe\u010den\u00e9mu m\u00e4su.
A druh\u00fa som robila na Ve\u013ek\u00fd Piatok k \u0161pen\u00e1tu a rybe.
A zistila som, \u017ee si mus\u00edm k\u00fapi\u0165 panvicu.
Panvica s vn\u00fatorn\u00fdm rozmerom 22 cm je pre na\u0161e potreby pr\u00edli\u0161 ve\u013ek\u00e1 a naviac nem\u00e1 tefl\u00f3nov\u00fd, alebo in\u00fd nepri\u013enav\u00fd povrch.
A t\u00e1 druh\u00e1 m\u00e1 vn\u00fatorn\u00fd rozmer 15 cm a t\u00e1 je zase mal\u00e1.
Tak\u017ee prv\u00e1 tortilla bola pr\u00edli\u0161 tenk\u00e1, dalo by sa to nejako ut\u013eapka\u0165, ale lepila sa na dno a boli probl\u00e9my aj s jej prevr\u00e1ten\u00edm.
<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

<\/p>\n\n\n\n


No a t\u00e1 druh\u00e1 bola zase asi pr\u00edli\u0161 tu\u010dn\u00e1.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n


Najlep\u0161ia panvica bude nie\u010do medzi t\u00fdm a tak\u00fa si aj veru k\u00fapim.
Hne\u010f ako vlo\u017e\u00edm tento recept na blog.
Tortilla sa jed\u00e1va len tak sama so sebou, ale ja ju vid\u00edm ako skvel\u00fa pr\u00edlohu k zeleninov\u00e9mu \u0161al\u00e1tu a podobne.<\/p>\n\n\n

\u00a0<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong><\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 2 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

Na jednu\u00a0 tortillu pre dvoch \u013eud\u00ed budeme potrebova\u0165 :
3 stredn\u00e9, alebo 2 ve\u013ek\u00e9 zemiaky
1 ve\u013ek\u00e1 cibu\u013ea
5 vajec
so\u013e
olivov\u00fd olej

<\/p>\n

\"\"<\/a><\/p>\n

Postup<\/h2>\n

O\u010disten\u00fa cibu\u013eu a zemiaky umyjeme a nakr\u00e1jame na tenk\u00e9 polmesia\u010diky.<\/p>\n

\"\"<\/a><\/p>\n

\u00a0<\/p>\n\n\n

Do nepri\u013enavej vhodnej panvici d\u00e1me rozohria\u0165 olej. Mus\u00ed ho by\u0165 to\u013eko, aby boli zemiaky s cibu\u013eou, s\u010dasti ponoren\u00e9.
<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n


Olej, ktor\u00fd ostane, nebude prep\u00e1len\u00fd a bude ochuten\u00fd a prevo\u0148an\u00fd cibu\u013eou. Po pou\u017eit\u00ed ho zlejte a norm\u00e1lne dou\u017e\u00edvajte vo varen\u00ed.
Tak\u017ee olej v panvici rozohrejeme a naraz do neho vlo\u017e\u00edme zemiaky aj s cibu\u013eou.
Z\u013eahka posol\u00edme.
<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Zemiaky v tom oleji akokeby dus\u00edme, nevypr\u00e1\u017eame.
Mie\u0161ame ich, aby sa neprichyt\u00e1vali.
Pod\u013ea mno\u017estva a kvality zemiakov to m\u00f4\u017ee trva\u0165 desa\u0165 a\u017e p\u00e4tn\u00e1s\u0165 min\u00fat.
Nie je to \u010das ktor\u00fd, mus\u00edte dodr\u017ea\u0165, ak bud\u00fa zemiaky m\u00e4kk\u00e9 na hryz, tak jasn\u00e9, \u017ee sta\u010d\u00ed aj menej.
Hotov\u00e9 zemiaky cez sitko odced\u00edme od tuku.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Sna\u017e\u00edme sa, aby pl\u00e1tky zemiakov neboli \u00faplne dol\u00e1man\u00e9 a zmrven\u00e9.

Do misy rozbijeme 5 vaj\u00ed\u010dok, tro\u0161ku osol\u00edme
Pozerala som nieko\u013eko vide\u00ed a ka\u017ed\u00fd kuch\u00e1r robil po svojom. Jeden tie vajcia pre\u0161\u013eahal, druh\u00fd nie.
Ten \u010do ich neroz\u0161\u013eahal, tak rovno z oleja, vyberal tie zemiaky dierovan\u00fdm vyber\u00e1kom a tak\u00e9 hor\u00face d\u00e1val k t\u00fdm cel\u00fdm vajciam.
Ly\u017eicou ich opatrne premie\u0161al, aby sa \u017e\u013atka roztrhli a cel\u00e1 zemiakov\u00e1 zmes sa v t\u00fdch vajciach obalila.
A t\u00fato zmes nechal asi 15 min\u00fat odpo\u010d\u00edva\u0165. On hovoril, \u017ee t\u00e1 zmes zhustne a v\u0161etky tie cibu\u013eov\u00e9 a zemiakov\u00e9 chute prejd\u00fa d\u00f4kladne do t\u00fdch vaj\u00ed\u010dok.
\u010eal\u0161\u00ed kuch\u00e1r vajcia pre\u0161\u013eahal, praskol zemiaky k nim, premie\u0161al a rovno dal piec\u0165 na panvicu.
Vysk\u00fa\u0161ala som obidva sp\u00f4soby a nevidela som medzi t\u00fdm \u017eiaden rozdiel. Nem\u00e1m s t\u00fdm e\u0161te to\u013eko sk\u00fasenost\u00ed, aby som zbadala nie\u010do v\u00fdnimo\u010dne in\u00e9. Ale pri tom prvom, budete ma\u0165 o jeden riad menej na um\u00fdvanie, mysl\u00edm t\u00fdm t\u00fa metli\u010dku na \u0161\u013eahanie .

Olej z panvice zlejeme a nech\u00e1me len men\u0161ie mno\u017estvo. Na toto pozor, preto\u017ee ke\u010f som robila tortillu prv\u00fdkr\u00e1t na tej jednoduchej panvici a za\u010dala sa mi ve\u013emi lepi\u0165 o dno, tak som dolievala olej a ke\u010f som ju potom prevracala na druh\u00fa stranu, tak som ten olej vyliala a mala ho \u00faplne v\u0161ade.
Olej v panvici mus\u00ed by\u0165 rozhor\u00fa\u010den\u00fd, a\u017e potom do neho vlejeme vaje\u010dn\u00fa zmes.
T\u00fato spo\u010diatku pretriasame, aby \u010do najsk\u00f4r za\u010dala tuhn\u00fa\u0165 aj v strede, ale to nech netrv\u00e1 ani pol min\u00faty.
Tortilla sa za\u010dne pripeka\u0165 a my ju obraca\u010dkou upravujeme a prit\u00edskame okraje po celom obvode, aby mali pekn\u00fd gu\u013eat\u00fd tvar.

<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n


Kuch\u00e1ri hovorili, \u017ee toto by malo trva\u0165 3 min\u00faty, k\u00fdm nie je zo spodu pekne tmavo zlat\u00e1 a tuhne u\u017e aj na povrchu.
No mne na povrchu netuhla, tak som ju prikryla pokrievkou a aj tak to trvalo dlh\u0161ie ako tie dve tri min\u00faty.
Potom priklop\u00edme panvicu plytk\u00fdm tanierom hore dnom (to \u010d\u00edm prikl\u00e1pame , mus\u00ed by\u0165 v\u00e4\u010d\u0161ie ako panvica ), r\u00fdchlym pohybom panvicu s tanierom prevr\u00e1time.
Tortilla n\u00e1m z panvice vypadne na tanier, na tanieri je ope\u010denou stranou navrchu a tou mokrou na spodku.
Tu vid\u00edte pre\u010do nem\u00f4\u017ee t\u00e1 tortilla pri opekan\u00ed pl\u00e1va\u0165 v oleji, v\u0161etko by sa V\u00e1m vylialo na ruky.
Hne\u010f ju sklzom zo\u0161uchneme naspa\u0165 do panvice, aby sa opiekla aj z tej druhej mokrej strany.
Znovu ope\u010dieme to tmavozlata a definit\u00edvne vyklop\u00edme , u\u017e zn\u00e1mym sp\u00f4sobom na tanier.
Hotov\u00e1 tortilla chut\u00ed tro\u0161i\u010dku sladkasto po tej cibuli a smerom do stredu by mala by\u0165 m\u00e1li\u010dko mokr\u00e1.
Chu\u0165 je skvel\u00e1 a zara\u010fujem do rodinn\u00e9ho jed\u00e1lni\u010dka. <\/p>\n\n\n\n\n\n




<\/p>\n\n\n\n



<\/p>\n","protected":false},"excerpt":{"rendered":"

Franc\u00fazske zemiaky milujem.Ale nie tak\u00e9, ako n\u00e1m varievala za m\u00f4jho detstva mami\u010dka.Ona uvarila zemiaky v \u0161upke, vaj\u00ed\u010dka na tvrdo a dom\u00e1cu \u00faden\u00fa klob\u00e1su.Vlastne t\u00fa nevarila, t\u00fa nakr\u00e1jala na kolieska.A nahrubo nakr\u00e1jala surov\u00fa cibu\u013eu.V\u0161etko naskladala do vymastenej misy z jensk\u00e9ho skla vo vrstv\u00e1ch a dala piec\u0165. Ke\u010f chytil povrch nejak\u00fa farbu, tak to zaliala vaj\u00ed\u010dkami , […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[2],"tags":[],"class_list":["post-9169","post","type-post","status-publish","format-standard","hentry","category-bezmasite_jedla"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-2nT","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/9169","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9169"}],"version-history":[{"count":3,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/9169\/revisions"}],"predecessor-version":[{"id":9186,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/9169\/revisions\/9186"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9169"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9169"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9169"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}