Copyright © 2008 by José Andrés

Food photography © 2008 by Thomas Schauer
All rights reserved.
Published in the United States by Clarkson
Potter/Publishers, an imprint of the Crown
Publishing Group, a division of Random House,
Inc., New York.
www.crownpublishing.com
www.clarksonpotter.com
Clarkson Potter is a trademark and Potter
with colophon is a registered trademark of
Random House, Inc.
Library of Congress Cataloging-in-Publication Data
Andrés, José.
Made in Spain : Spanish dishes for the
American kitchen / José Andrés.—1st ed.
p. cm.
1. Cookery, Spanish. I. Title.
TX723.5.S7A6175
2008
641.5946—dc22
2008027709
ISBN 978–0–307–38263–4
Printed in the United States of America
Art Direction / Design
by Tasty Concepts / Roberto Sablayrolles
Spain photography by Pablo de Loy.
Additional Spain photography courtesy of
Tourist Office of Spain and Javier Canovas.
10 9 8 7 6 5 4 3 2 1
First Edition

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Contenidos

contents
Introduction

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9

Salads
Andalucía

15
16

Soups
Madrid

39
41

Snacks
País Vasco

55
56

Vegetables
Navarra

83
84

Cheese and Eggs
Cantabria
Extremadura

99
101
117

Rice
Valencia

119
120

Fish
Murcia

131
133

Seafood
Galicia

153
154

Pork
Cataluña
Castilla y León

173
174

187

Other Meats
Aragón

189
190

Sweets
Asturias
Castilla La Mancha

203
205
220

Drinks
La Rioja
Baleares

223
225
238

Sauces
Canarias

241
243

Acknowledgments
Resources
Index

252
253
254

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Tortilla de patatas

Potato omelet
SERVES 4
3 CUPS PLUS
2 TABLESPOONS SPANISH
EXTRA-VIRGIN OLIVE OIL
1⁄2 POUND RUSSET
POTATOES, PEELED,
QUARTERED, AND
THINLY SLICED

6 LARGE EGGS
1 TEASPOON SEA SALT

Heat 3 cups of the olive oil in a
medium pot over medium-low heat
until it measures 250°F on a candy
thermometer. Fry the potatoes until
golden brown, about 20 minutes.
With a slotted spoon, transfer the
potatoes to paper towels to drain.
Using an electric mixer, beat the
eggs in a large bowl with the salt.
You want them to incorporate a lot
of air so they fluff up. Add the cooked
potatoes to the beaten eggs and let
sit for 1 minute.
Heat the remaining 2 tablespoons
olive oil in a 12-inch sauté pan over
high heat. Once the oil begins to
smoke slightly, remove the pan from
the heat and pour in the egg-potato
mixture. Return the sauté pan to the
stovetop and reduce the heat to low.
The tortilla will puff up like a soufflé.
Once it begins to set and the edges
turn golden brown, flip the tortilla.
Place a plate over the pan and invert
the pan and plate together so the
tortilla ends up on the plate, uncooked side down. Slide the tortilla
back into the pan, uncooked side
down.

made in spain

Make a small hole in the center of the
tortilla to allow the egg in the center
to cook. Once the tortilla sets, flip
the tortilla back over and allow the
center hole to close. Transfer the tortilla to a platter, cut into wedges, and
serve.

I have read a great deal
about the Galician
restaurant El Manjar
over the years, but I
never got the chance to
eat there until recently. I
was amazed at how they
make their tortilla with a
few simple ingredients:
eggs, potatoes, olive oil,
and salt. It might look
easy to cook an omelet,
but it takes a lot of
practice to cook omelets
as well as they do at El
Manjar. This recipe is
inspired by theirs—and
it’s well worth the effort
to master.

114
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Serves 4
41⁄2 cups whole milk
101⁄2

ounces bittersweet
chocolate (preferably
70% cocoa), broken into
small pieces
1 tablespoon sugar
1 teaspoon ground
cinnamon

Spanish hot
chocolate
Combine the milk, chocolate, and
sugar in a medium saucepan. Whisk
the milk mixture vigorously over high
heat until the chocolate and sugar
dissolve, about 10 minutes; do not
let it boil. Pour the thick liquid into
mugs and garnish with a sprinkle of
cinnamon.

Europe needs to thank
Spain for chocolate,
since it was Spanish
explorers who brought
the magical food back
from the New World,
and it was a Spanish
king—Charles V—who
popularized it. So try our
version of hot chocolate
and become a king or
queen for a day.

drinks

Chocolate a la taza

237

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Made in Spain
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