post coitum (iou) and Spanish omelette (tortilla) (recipes)

post coitum (iou)

post coitum adjectival & adverbial phr. E20.
[from Latin post after + coitum accus. of COITUS.]
After sexual intercourse; post-coital(ly).
? Freq. with allusion to the Latin proverb post coitum omne animal triste est after intercourse every animal is sad.

Spanish omelette (tortilla) (recipes)

Serves 2-4

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Ingredients

5-6 small waxy potatoes, such as Jersey Royal or Charlotteolive oil6 free-range eggsSalt and freshly ground black pepper.

Method

1. Scrub the potatoes if they look dirty and dry them on some kitchen paper. Cut each potato in half lengthways, put the flat side down on the chopping board and cut each half into thin slices.2. Place a medium frying pan on the hob over medium heat. Pour enough olive oil into the pan to cover the base. Before the oil gets really hot, carefully slide all the potatoes into the pan and let them start to fry. Turn the heat down a little if they start to brown too quickly as they need to fry gently. Turn the potato slices with a fish slice from time to time so they cook evenly.3. While the potatoes are Cooking, break the eggs into the mixing bowl. Grind in some pepper and add about a half teaspoon of salt. Whisk the eggs with a fork until the yolks and whites are combined.4. The potatoes are ready when they look quite crisp but not yet brown and when a slice feels soft if you stick a butter knife into it. Take the pan off the heat and, using the fish slice (which will lift out the potato but not the oil), transfer all the potato to the bowl of beaten egg. Give it a stir. Put the oily pan back on the heat (again, low to medium) to warm up again. Switch on the grill to medium.5. Pour the egg and potato mixture into the pan. It will bubble up a little at the sides. Let the omelette cook gently for 6-8 minutes or until it is turning golden brown underneath (check by sliding the tip of a palette knife down the side of the omelette and levering it up so that you can see). It should be only slightly liquid on top.6. The easiest (and safest) way to cook the top of the tortilla is to put it under the hot grill for just a minute or two. Watch it like a hawk. The tortilla should look set and dotted golden brown. When it looks ready, switch off the grill and slide the tortilla on to a big plate. 7. If you want to turn the tortilla the bold (and Spanish) way, you will need a large, flat plate that is a bit bigger than the frying pan, and you' ll need to take considerable care. Wearing oven gloves, remove the pan from the heat and place the plate over the pan. Lift the pan and plate together and flip them upside down. Place the plate on the table and lift off the frying pan, putting it back down on the hob. You can now slide the tortilla back into the pan, runny-side down. Cook it for another 3-5 minutes, until that side too is nicely browned.8. Tortillas are best eaten warm rather than hot; you can even wrap it in foil and take it on a picnic.

Sites

4 u search,search for you