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served dish in Spain. It is also called Tortilla de Patata or Potato Omelet. Bars and cafés serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes. Because it is easy to transport, the Spanish make bocadillos or sandwiches by placing a piece between two pieces of a baguette. There are lots of variations of tortillas or omelets and a few are listed at the bottom of this recipe.
Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Ingredients: • • • • • 6-7 medium potatoes, peeled 1 whole yellow onion 5-6 large eggs 2-3 cups of olive oil for pan frying Salt to taste
Preparation: This "tortilla espanola" or "tortilla de patata" makes 8-10 servings as an appetizer. It serves 5-6 as a main course. Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8" thick. Make sure to separate the pieces that stick together. It is not necessary to slice the potatoes paper thin and it is best not to use a
food processor because most will slice the potatoes too thin. Remove from the pan with a slotted spoon or spatula. spreading them evenly over the surface. heat the olive oil on medium high heat. . crack the eggs into a large mixing bowl and bewhisk or fork. Leave in pan until the potatoes are cooked. If you do this. Salt the mixture. so the potatoes do not burn. Mix together with a large spoon. Carefully place the potato and onion mixture into the frying pan. Pour in the potato onion mixture. Then you can carefully lift up one side of the omelet to check if the egg has slightly “browned. Be careful not to get the pan too hot because the oil will burn . non-stick frying pan (aprox. 910”) and heat on medium heat. don’t worry – it will simply take a bit longer for them to cook.” The inside of the mixture should not be completely cooked and the egg will still be runny. your potatoes are done. but still be raw on the inside. stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Drop a single piece of potato into the oil to ensure it is hot enough to fry. Allow the egg to cook around the edges. Put potatoes and onions into a bowl and mix them together. heavy. In a large. non-stick frying pan. If you can poke a piece of potato with a spatula and it easily breaks in two. The oil should almost cover the potatoes.or the tortilla will! When hot. the potatoes will brown rapidly on the outside. If you slice them a bit thick. Some cooks like to place the potato and onion mixture in a colander for a few minutes to allow more oil to drain. You may need to turn down the heat slightly. Peel and chop the onion into 1/4" pieces. Pour 1-2 Tbsp of olive oil into a small. While the mixture is draining. place a plate underneath to catch the olive oil and you can use it again. Note: If the oil is too hot.
5” squares and place a piece on top of each slice of bread. quickly turn the frying pan over and the omelet will “fall” onto the plate.When the mixture has browned on the bottom. Carefully take the frying pan to a sink. Use the spatula to shape the sides of the omelet. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan – approximately 1. Let the pan warm for 30 seconds or so. If you are serving as an appetizer. into the frying pan. Place a large dinner plate (12”) upside down over the frying pan. slice it into 6-8 pieces like a pie. slice a baguette into pieces about ½ inch think. Cut the tortilla into 1.5 tsp. you are ready to turn it over to cook the other side. With one hand on the frying pan handle and the other on top of the plate to hold it steady. Turn the heat off and let the tortilla sit in the pan for 2 minutes. Let the omelet cook for 3-4 minutes. using a spatula to catch any egg mixture that runs out. Carefully slide the omelet onto a plate! To serve as a main course. Now slide the omelet (which is probably still a bit runny). . Serve sliced French bread on the side.
Squeeze out the bread. peeled and crushed 150ml extra virgin olive oil 2 tbsp sherry vinegar Salt. Pass the mixture through a fine sieve. Serve with garnishes of your choice: I liked diced black olives. deseeded and diced 1 medium cucumber. 4. mint or parsley also works well. cubes of Spanish ham and so on. and add to the mixture. then cover and refrigerate until well chilled. peeled and diced 2 garlic cloves. . and many people add spring onion. hard-boiled egg and small pieces of cucumber and pepper. 3. diced 1/2 ripe red pepper and 1/2 green pepper. 2. pepper to taste Garnishes – see below 1. Mix the diced tomatoes. then add the salt and vinegar to taste and stir well. Blend until smooth.Spanish tradicional gazpacho Serves 4 • • • • • • • • 1kg very ripe tomatoes. peppers and cucumber with the crushed garlic and olive oil in the bowl of a food processor or blender. tear it roughly into chunks.
and saffron. seeded and chopped 2 cloves garlic. peeled and coarsely chopped 2 teaspoons Spanish paprika 1 cup uncooked Spanish bomba rice 400 g boneless Chicken cut into pieces. Add onion and red bell pepper.Paella 4 servings Prep Time: 15 min Cook Time: 30 min Ingredients: • • • • • • • • • • • • • 400 g raw extra-large shrimp. wine. reduce heat to low and keep broth hot (not boiling). In a large Paella Pan or heavy cast-iron skillet over medium-high heat. Coarse salt 1/2 teaspoon crumbled saffron threads** 2 tablespoons olive oil 1/3 cup finely chopped onion 1/2 red bell pepper. ¼ kg of mussels 2 cups of fish fumet 1/4 pound of calamari Preparation: Preheat oven to 350 degrees F. heat olive oil. stir to blend and cook 3 minutes or until slightly softened. In a large pan over medium-heat heat. heat the clam juice or fish broth. 1 green pepper cored. HINT: Have all ingredients chopped and measured before beginning the final cooking of the paella. . chopped 2 large tomatoes. It is a quick cooking dish that must have all ingredients ready to go.
Stir in tomatoes. paprika. Serve immediately. NOTE: Coating the rice with the oil before adding liquid helps keep the rice grains to stay separated. Remove from oven. and let sit 5 to 10 minutes or until the rice is cooked to taste. paella is eaten communally with everyone sitting around the pan and taking the rice directly from the pan with a spoon. . NOTE: Never cook paella until the rice is completely done. and salt. Although you are not likely to serve it this way. cover with aluminum foil. uncovered. reduce heat to low. Stir in hot clam/saffron broth mixture. Stir in shrimp. and peas Transfer paella pan to the oven and cook. Stir in garlic and rice and continue stirring until garlic is fragrant and the rice is evenly coated with oil. it will be mushy by the time it reaches the table. Traditionally. NOTE: Always bring the paella to the table in its pan for your guests to admire before serving. Return to heat. and simmer (stirring and rotating the pan occasionally) mixture 10 to 15 minutes or until rice is no longer soupy but sufficient liquid remains to continue cooking the rice in the oven.Remove pan from heat. sprinkle lemon juice over paella. sprinkle with chopped parsley and arrange lemon wedges around the top of the paella. artichokes hearts. do leave the paella pan at the center of the table so your family or guests can help themselves to more. about 15 to 20 minutes until the rice is almost al dente and until almost all liquid is absorbed. If you do. NOTE: Paella must rest after being removed from the oven. Remove from the oven when the rice grains are no longer hard but still have more bite than you want and a crust forms around the edge of the pan. about 1 minute. To eat. To serve. during which time the final cooking takes place.
that has been cut in half then drizzle a little bit of olive oil and then put a pincho f salt. traditionally prepared on March 19th. St. Joseph’s cream. the Spanish equivalent of Father’s Day in the USA. Joseph’s Day. enjoy and let it dissolve in your mouth! It is a great dessert for Spring.Bread and tomato Ingredients: • • • • Toasted or fresh bread with a thick crust Ripe tomatos Extra virgin olive oil Salt Procedure: Grab the slice of bread rub it with the tomato. 20 minutes Yield: 4 Servings Ingredients: • 200g sugar • 12 egg yolks • 2 tbsp cornstarch . you also may do the same procedure first toasting the bread. Crema Catalana Crema Catalana or Catalan Cream is the Catalan name and version of the French dessert. since it is also called Crema de Sant Josep. In fact. 10 minutes Cook Time: 10 minutes Total Time: 3 hours. many regions lay claim to the origin of the dessert. crème brulée. Prep Time: 3 hours. or St. Wherever it originated.
but we think it has more flavor when served warm from the broiler. since it is very easy and requires 2-3 hours of refrigeration before serving. Remove and serve immediately. Remove ramekins with the crema catalana from refrigerator and sprinkle the rest of the sugar over each ramekin. just until thickened. then refrigerate for at least 2-3 hours. If you'd like.• 1 stick cinnamon • rind of 1 lemon • 1 liter milk Preparation: This is a great dessert to make ahead of time. beat together the egg yolks and 3/4 cup sugar until thoroughly blended and the mixture turns frothy. you can serve the crema catalana chilled. Pour in the milk and cornstarch. stirring constantly. Remove pot from heat immediately. Make it the day before and leave it in the refrigerator until you are ready to serve. Remove the cinnamon stick and ladle the milk mixture into 4-6 ramekins (depending on size). Tip: As soon as the mixture thickens and you feel resistance while stirring. remove the pot from the heat or the mixture may curdle or separate! The texture of the finished crema will be grainy instead of smooth and creamy as it should be. Before serving. When broiler is hot. place the ramekins under the broiler on the top shelf and allow the sugar to caramelize. depending on your broiler. Add the cinnamon stick and grated lemon rind. turning gold and brown. heat the broiler. Then. caramelize the sugar and serve! In a pot. . Slowly heat the mixture. This may take 10 minutes or so. Allow to cool. preheat the broiler.
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