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You are here: Home / Food / Potatoes 2 Ways: Tortilla Española & Leek Potato Soup

Potatoes 2 Ways: Tortilla Española & Leek Potato Soup

March 17, 2009 by Renee Claire

tortilla española

Ages ago, I studied in Madrid. Our house mom was not a good cook, but she did introduce me to two classic dishes: fabada asturiana and tortilla española, a rib-sticking mixture of eggs, onion, and yellow potatoes. Smitten Kitchen posted a great version of it here; it’s easy, cheap, and satisfying (and keeps well in the fridge).

The second must-try is leek potato soup (below). I used this Emeril Lagasse recipe, but omitted the creme fraiche, added 2 more strips of bacon, used black pepper instead of white, and olive oil instead of butter. It doesn’t look that appetizing (“try the grey stuff, it’s delicious!“), but the soup’s flavor is as complex & savory as its exterior is drab.

Potato Leek Soup

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Filed Under: Food

Comments

  1. Kristin says

    April 22, 2009 at 1:15 pm

    Yummmmm. Thanks for sharing! I’m definitely trying that potato leek soup!

  2. hampers says

    June 24, 2009 at 11:41 pm

    Potato as soup? quite interesting huh! I liked the first recipe “Fabada Asturiana & tortilla española”. Looks like a sumptuous reflection of potato chips (lol). Hmmm, I think this is a nice item to be placed inside fabulous food hampers.

  3. Food Fiesta says

    November 20, 2009 at 11:50 pm

    I love potator leek soup, but the tortilla espanola sounds interesting. I’d love to try it.

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