Coffee Break Spanish - Season 3 – Lesson 29 – Coffee Break Spanish

Episode Date: November 1, 2011

In this week’s episode, Alba and Mark are en la cocina, making a Spanish tortilla. The episode is slightly different from our usual episodes as the audio was recorded live in the kitchen rather than in the studio. There’s no “Act II” this week as the conversation follows the entire process of making the tortilla. Please note that lesson 29 of Season 3 was originally known as lesson 329 of Coffee Break Spanish. We have renumbered the lessons of each season as lessons 1-40 to make things more simple for our listeners.This season of Coffee Break Spanish features a total of 40 lessons, all of which will be included in the podcast feed. Just stay subscribed to the podcast to enjoy each episode. If you’d like to benefit from video versions, lesson notes and bonus audio materials, you can access the premium version of Coffee Break Spanish in the Coffee Break Academy.Don’t forget to follow Coffee Break Spanish on Facebook where we post language activities, cultural points and review materials to help you practise your Spanish. Remember - a few minutes a day can help you build your confidence in the language. Access the Coffee Break Spanish Facebook page here.If you’d like to find out what goes on behind the scenes here at Coffee Break Languages, follow @coffeebreaklanguages on Instagram.You can also check out our Coffee Break Spanish Twitter page and the Coffee Break Languages YouTube channel. Hosted on Acast. See acast.com/privacy for more information.

Short time Spanish episode 29. It's hour to pass to the next level, of the ensayos to the spectacle, that's open the telon.

Well, Hello, Alba, how how are you ? Hello, Mark, well, very content, and you? The fact,

is that today I have a sensation a little strange because we don't we're in the studio, no?

No, we're we're in a kitchen. We're in a kitchen, because,

how you know, the last, I recognized Delante of Alba that never had made a tortilla.

So, this time we're to do something different. We're going to do a tortilla together.

Well, guys, let's do you want to this tortilla. This can be

very very different. I don't how many times I have done I've done, but the

fact is that never I've prepared. So, today, you you're going

to make a tortilla, right? Okay, is difficult? No, the is that not very difficult

to do a tortilla. Let's that's a difficulty a middle. Okay.

And then what are the ingredients of a tortilla? Look, for a tortilla

for four persons, we need five or six eggs. Okay. Aceite

of olive. Patats. We need almost a kilo of one or

two and the onions and salt to the taste of of who consume. Well, Alba,

tell me, what is the first first thing to make a tortilla? Well, well,

for a first thing to do you to do it and cut

the potatoes. Well, as we have the patatas for

less, we're going to cut them, and let, then, there,

there are to cut them, it's very important that they

are in laminas very finitas or in daditos. What are? In dad, are like quadratitles, so then like a dot, no? Exactly, like a d'is. So, exactly, well,

the same. Or, they're cuted all the potatoes very finita in tracetos, very well, exactly,

or in dadatit. This, to the the most of the consumer also. Yes. And what is very important is that all the potatoes are in the most

grosser approximately. Because if not we're not cut them, the most grossor, could, some potatoes will be a little

more d'nard, some a little more chemad, then we need to find there the equilibrium. You've used

a word that I know know, you've said the grossor? The grossor, effectively. What is the grossor?

The grossor, also it can be called the grosser or the gordo that is a potato. That's a... That's a...

That's the name is the same time, let's exactly, that are equal of gaudits and equal of

great, more or we know that are they're perfect but, more or less or

then, then we have the potatoes? Corted in laminas very finitas, perfect, very good,

Mark. And the second pass, then? Well, before to continue with the second pass, we have to salar the potatoes, is to say, put them salt.

Okay, so then a little of salt. Generosamently, so, also, also, also, also, also, also, I'm a little

salt, no, no, not, so, so, so then, I don't put much. Exactly,

just, what you do you do, do you, We have the potatoes, cuted and with salt. Second step, to cut the onion. Okay.

Okay. Okay. So, that's easy. We're cut those extremes of the onion. We take the, the capas superior, is that all of that is a little more obscure, let usher, we'll,

pelam's the egg for that can be very list and blankita. And we'll cut them also in trucitos very chiquitin'es. So, we're so? We're going to

exactly. Sliending the anillas of the onion of the onion. Exactly. They're

that if you cut the onion, following the form of their little, then one

not yore so, you know, but, you're just you're trying, no more.

Oh! Well, very well, perfect. That's a sebolla really good bit,

cortadit so Well, we have the potatoes with a little of salt and we have the Covella also. Perfect. The Covella also, also, cutadit, in tracetons, too. Exactly. Very well, now, the third pass is to adder a sautene. But, oh, because the sartan has to be anti-adderent,

very important, for that not to peg the tortilla, and it has also a little bit on a wonder. Well, now, we've got the ice in the sartene. Well, as you have to add a ...bauds, that can't that's a bit of an ... Yes, yes.

Yes, because we have to have to fry the potatoes and the ... ...in the aceit, ... Well, now we put the ...

... ... ...acte, now we can... ...theircone ...that we can't ...the ... ...when the acete ... ...when the acete ...

... ... ... ...the first of all the that have salt. Okay. So, once the potatoes are a little, we're going to to add the

soye socha. Pocher, understand the verb M. More or less. Yes, it's a

word that is to poach. But that's a well, it's a different. Well, when the the cebolla is poached

that is also darked and in the Well, I think that is Calient the The ice, no? When you put the When you're on the

So, you see It's a And it's It's a very Well, that's Very, Let's just to Let's let's

Let's get the Well, now Now, now, We're actually So, we're taking the Pats,

Pocetka, Cue, this, no is Brom, and the The the Yes,

Well, one once we have puttas all our potatoes in the sartens,

we have a little the for the so that they have to and get

to get all to all the point. And we have to cover them with the

ice exactly, not, not have to be covered, but with a spatula and then so, well, so, well, so, for that all the potatoes

they're going to do all manner, no? Perfect, for example, a spatula of madera is ideal. For the way, to not to romper the potatoes when we're going

and we're just a rattle too, that's going to that's all rightyto that we need to. That's what you're going. Very good. Well, now we're Meclando the potatoes

For that all Chupen A quantity More than almost Like, I've Duccovee That's, as well, That's all right

Very well These are, The potatoes They're just And now And then again We're going to Let's get

The onion Perfect Perfect, this Yeah, This is to have a color Doradito Mm-hmm

Perfect Well, Well, Well, Well, now we want to dore the and that's termine to dorr the potatoes. So, you do you doork?

Well, from little, no? Well, from little to little, but me, me my father to doorkman. And the truth is that is a place that I'm a lot. So, I like to cook her. So, the only

that, for example, when this year that I'm living here in Scotia and the potatoes The other scocese are a little different to the of Spain and, for example, they're a time of coction, then it's better to cut them in laminas, than in daddits.

Because in daddits, then, they'd, then, they'd more in to do it. So, also, to adapt to a bit of the potato. So, when we're when we're going to eat? The eggs, we're going to

I'm going to put into a little, but not let's to put directly to the sartene. First, we're going to let's, once they're in the potatoes and the onion, yellowed-down, we're going to the fire, we'll, to parer the fire of the sartene, we're going to collar all this

the oil that we have in the sartene, of the way that the potatoes and the onion not chupen much the

for that's that's not getting the tortilla so we're going to the fire

the fire we're going to we're to collar this this and and

it's good recal the the the and it's much

and you can use a second this this and the

potato and the is an that's an place that's one of the potatoes and the

potato and the potato and the little the we're going to let's we're going to

let's the way of the then the those wevos we have to we've got a bowl great because

there we're we're going to have to both the so wevos so we're wevats mark

well now now now now I'm now I'm okay so okay so a little more you can

very much The egg gives a little bit, the texture, no, the tortilla also. What does? Very, well, yeah we're just. Okay, then, then, then, then, then, fourth or fifth pass? Fourth or fifth pass, yes. One of the two, now, we have to,

as our potatoes and our food, as our potatoes and our cebolla, are perfect, they're a pinta delicious, we're going to, we're going, and we're going, and we're going, and we're going, This is all this for the collator, is that is all the cartes and the

entire, all right? And we're going to reclaclater. All right. So let's see. It's the the We're going to the collator and we put in a

a bottle of crystal and then recital and in the collator we're all all the potatoes and all the ceboa, and prepared to

go to the sartens to do a tartan to do Very well. Dime a thing, there is a word in Spanish to say to dream. Because that is what we're doing. What we've done, no? Well, well, well, well,

scurrrrr, exactly. Well, we'd say that we've escurried the potatoes and the and the to take the the the aceit.

So, once we have these scurried, we're going to pass this mix, this collator, to the bowl where we have the

We've goted. Okay, we'll be back in just a moment. If you would like to take your learning of Spanish a stage further, why not consider the Coffee Break Spanish Season 3 online course? This gives you access to a transcript of this episode along with language notes helping you understand what's been covered. There's also the Encore audio episode, which will allow you to practice what you've learned

with some translation challenges. And of course, there are notes to accompany that. too. You can find out more about all of this at coffeebreakacademy.com. Okay, let's get on with the lesson. So, let's see. Perfect. Perfect. Very good. And now it has to be a mixture almost homogene. It's just not we're going to back batir, but that really, that the potatoes and the onion chupen the egg. Okay, that's... That's...

Like if we'd say we'd like to do you get some. And then we'll go to cook a little more, no? Effectively. A little we've been we're not done. We're in the middle of the way.

Another again, with of not to runper the patas. Yeah. That's the part more difficult,

no? It's very difficult to get to... And tell me, it's more more than if the potatoes... They're in dadatitos.

Effective. Sure, because, In dadatits, we are more compacted and not so easily. But, well, it also is with the type of potato. There are potatoes that are more rapid or that are

so that don't happen. Yes. So, it's just for that the tortilla has a consistency. So, let's put a little... A little... A little bit of salt.

A pizkita of salt. As we've put the The other, the potatoes, that had salt, now we need a little more for the new mixture. Okay,

well, perfect. So, now we're going to put a little of the sartene, for that not we can

not get the tortilla, another of the olive, and we can use and we can

re-utilize the that we've goted in a boat. Very well. Perfect, very well.

Well, we'll to the The oil. One of the We've put the the We have to

move it with a movement circular for the the air and it and not

it's well Well, well, as we have the and it's well

we're going to let's very very well and we we're Okay, very good. Now, extend our mass

for that get to all the sartens. You know, I've had a idea. Oh, what idea? Let's see.

That our our own are going to do our recipe with our instructions and then they're going to

put some photos in the page or we're to send the photos of the tortillas

that have made. Well, I'd would be Right, right? To be if you're anima you're going to

and you're to say that it's good if it really well now. Now that we're

our our tortilla in the sartene we're to redone the bit of the

tortilla to be you know with the palette of the spatula of

the spatula of we're using the tortilla we're we're Pressioning it a little,

so that we'll get a a tortilla and redoneed for the borders. You know what I'm going to do? I'll take a photo just now,

right. Just now, for that understand what we're doing. Perfect. Perfect. Very good.

This is to have a form of tortilla of the really. Now, now comes the pass-clave

of the tortilla. Mark, I'm going to do to you for you and you and you

you're you get the fear. Okay, well, then what I do? Well, what we have to do is put a plate or a tap

of the sartain, if you had you that's that's sufficiently more great than the sartene. So, we'llocam

the plate of tapadera in the sartens, we'll goge the sartens with the hand with the

hand on the mano, very well, I'll say a I always I'm a trapo

in the hand left with the hand the because if the

if the wue would if the heart would be the or the

acid so we so you're a little miedos you can cover

a hand with the you're going to go to the place

for so if so so so okay okay

well well well well well Now we've done the famous to the tortilla and now we have to

make the dishlissar the tortilla for the plate until that it will go to the sartens. Very good.

We put a fire very very big now and now just there are a three of minutes of

coction. Also depends. If you do you like more extra of the

tortilla, let her a minute more. If you do it a little bit rather

Well, yeah is, no? Well, yes. We have done the world to the tortilla two times, the truth, for that we have seen if it was well made for the two cars. And when we've seen that

was perfect and succulent, we've taken from the sartens, and we have put in a a plate or in a fount it can put too it, it seems good, no? I have a little

very good. For the truth, that the tortilla can eat, as a different, as a free. Well, we're going to eat now. Okay, come, for dinner.

Well, our audience, it's been a episode a little different, and we're just that you've got and you can see the photos in the page of Showtime Spanish.com. And we're anima' to do your own tortillas, and that,

then, about, you know, and you'll show you on the web, for favor, we're waiting to your emails. But,

But, before to terminate today, we have one thing to say to you. And as you know, it's the last semester of Alba here in Short Times Paris. But, well, for the most in the episodes normal, let's, so, so, of your part of our audience, I'd like to thank you, d' thanks for all the work that you

for this year with Short Time Sparish. And you'd wish we'd wish and us desire to get a lot, much, much Felicid and suest to When I'm going to Spain Thank you, Mark and to you, thank you guys Oyent, for having been

so marvellousa company during this year Well, we've passed a bomb Mark, you and I We've done many things We've done to all, we've cooked, We've been

We've been They've been They've been On some of the Yes, you You have Tocado, on, the piano, in

Finan, in FI'm I've passed Bomba, a pleasure to be with you Of us.

Sure, the same next we'll have another episode of the of the Spanish, and as you have the paper of Estela, well, still will be with us, no? Exactly. And in the episode number 31, we'll continue to learn Spanish, but we'll have a surprise for

you. So, until the same coming. Adios. Adios! This podcast was brought to you by the Radiolinguamua Network. Find out more at W.

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