"Olive Oil: Like in many Spanish recipes, this is the key ingredient! Choose a good quality Spanish olive oil for both the dough and frying the tortas. Extra virgin olive oil has a high smoke point, and works well for frying."
"Honey: A nicely flavored liquid honey is the key ingredient in the syrup for soaking the tortas. The syrup adds moisture and sweetness, enhancing the overall flavor of the finished treat."
"This recipe is as easy as can be, and worth a try at Easter time! The only danger of this recipe is that these tortas disappear quickly!"
"How thick should the dough be for tortas de la abuela? I recommend rolling out the dough thinly, but not so thin that it's translucent. A thickness of ¼ inch (6 mm) or less is perfect!"
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