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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
heavy. place a plate underneath to catch the olive oil and you can use it again. You may need to turn down the heat slightly. stir the potato onion mixture once more and “pour” into the pan and spread out evenly. If you slice them a bit thick. Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two. Then you can carefully lift up one side of the omelet to check if the egg has slightly “browned. your potatoes are done. heat the olive oil on medium high heat. Some cooks like to place the potato and onion mixture in a colander for a few minutes to allow more oil to drain. the potatoes will brown rapidly on the outside.food processor because most will slice the potatoes too thin. Pour in the potato onion mixture.or the tortilla will! When hot. . spreading them evenly over the surface. crack the eggs into a large mixing bowl and bewhisk or fork. non-stick frying pan (aprox.” The inside of the mixture should not be completely cooked and the egg will still be runny. Be careful not to get the pan too hot because the oil will burn . Salt the mixture. Note: If the oil is too hot. Remove from the pan with a slotted spoon or spatula. don’t worry – it will simply take a bit longer for them to cook. In a large. Allow the egg to cook around the edges. Mix together with a large spoon. but still be raw on the inside. 910”) and heat on medium heat. Peel and chop the onion into 1/4" pieces. While the mixture is draining. non-stick frying pan. If you do this. Drop a single piece of potato into the oil to ensure it is hot enough to fry. Pour 1-2 Tbsp of olive oil into a small. so the potatoes do not burn. The oil should almost cover the potatoes. Carefully place the potato and onion mixture into the frying pan. Put potatoes and onions into a bowl and mix them together.
5” squares and place a piece on top of each slice of bread. slice it into 6-8 pieces like a pie. If you are serving as an appetizer. into the frying pan.5 tsp. Let the pan warm for 30 seconds or so. quickly turn the frying pan over and the omelet will “fall” onto the plate. Carefully slide the omelet onto a plate! To serve as a main course. Let the omelet cook for 3-4 minutes. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan – approximately 1. With one hand on the frying pan handle and the other on top of the plate to hold it steady.When the mixture has browned on the bottom. Now slide the omelet (which is probably still a bit runny). Serve sliced French bread on the side. slice a baguette into pieces about ½ inch think. Cut the tortilla into 1. using a spatula to catch any egg mixture that runs out. you are ready to turn it over to cook the other side. Carefully take the frying pan to a sink. Turn the heat off and let the tortilla sit in the pan for 2 minutes. Place a large dinner plate (12”) upside down over the frying pan. Use the spatula to shape the sides of the omelet. .
Mix the diced tomatoes. peppers and cucumber with the crushed garlic and olive oil in the bowl of a food processor or blender. then add the salt and vinegar to taste and stir well. 4. 3. and add to the mixture. diced 1/2 ripe red pepper and 1/2 green pepper. pepper to taste Garnishes – see below 1. . 2. peeled and diced 2 garlic cloves. Serve with garnishes of your choice: I liked diced black olives. hard-boiled egg and small pieces of cucumber and pepper. mint or parsley also works well. Squeeze out the bread. tear it roughly into chunks. then cover and refrigerate until well chilled. Blend until smooth.Spanish tradicional gazpacho Serves 4 • • • • • • • • 1kg very ripe tomatoes. cubes of Spanish ham and so on. and many people add spring onion. Pass the mixture through a fine sieve. deseeded and diced 1 medium cucumber. peeled and crushed 150ml extra virgin olive oil 2 tbsp sherry vinegar Salt.
stir to blend and cook 3 minutes or until slightly softened. . In a large Paella Pan or heavy cast-iron skillet over medium-high heat. heat olive oil. 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. wine. peeled and coarsely chopped 2 teaspoons Spanish paprika 1 cup uncooked Spanish bomba rice 400 g boneless Chicken cut into pieces. seeded and chopped 2 cloves garlic. heat the clam juice or fish broth. In a large pan over medium-heat heat.Paella 4 servings Prep Time: 15 min Cook Time: 30 min Ingredients: • • • • • • • • • • • • • 400 g raw extra-large shrimp. 1 green pepper cored. HINT: Have all ingredients chopped and measured before beginning the final cooking of the paella. Add onion and red bell pepper. It is a quick cooking dish that must have all ingredients ready to go. and saffron. reduce heat to low and keep broth hot (not boiling). chopped 2 large tomatoes.
cover with aluminum foil. Stir in shrimp. Traditionally. . Return to heat. reduce heat to low. To eat. Serve immediately. and peas Transfer paella pan to the oven and cook. and salt. do leave the paella pan at the center of the table so your family or guests can help themselves to more. To serve. sprinkle lemon juice over paella. uncovered. NOTE: Always bring the paella to the table in its pan for your guests to admire before serving. If you do. Although you are not likely to serve it this way. Stir in hot clam/saffron broth mixture. sprinkle with chopped parsley and arrange lemon wedges around the top of the paella. it will be mushy by the time it reaches the table. about 1 minute. Stir in garlic and rice and continue stirring until garlic is fragrant and the rice is evenly coated with oil. 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. NOTE: Never cook paella until the rice is completely done. paprika. NOTE: Paella must rest after being removed from the oven.Remove pan from heat. Remove from oven. Stir in tomatoes. during which time the final cooking takes place. artichokes hearts. paella is eaten communally with everyone sitting around the pan and taking the rice directly from the pan with a spoon. and let sit 5 to 10 minutes or until the rice is cooked to taste. about 15 to 20 minutes until the rice is almost al dente and until almost all liquid is absorbed. 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. NOTE: Coating the rice with the oil before adding liquid helps keep the rice grains to stay separated.
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. traditionally prepared on March 19th. Wherever it originated. you also may do the same procedure first toasting the bread. Joseph’s cream. or St. 10 minutes Cook Time: 10 minutes Total Time: 3 hours. since it is also called Crema de Sant Josep. enjoy and let it dissolve in your mouth! It is a great dessert for Spring. Joseph’s Day. In fact. St. Crema Catalana Crema Catalana or Catalan Cream is the Catalan name and version of the French dessert. the Spanish equivalent of Father’s Day in the USA. crème brulée. 20 minutes Yield: 4 Servings Ingredients: • 200g sugar • 12 egg yolks • 2 tbsp cornstarch . many regions lay claim to the origin of the dessert. Prep Time: 3 hours. that has been cut in half then drizzle a little bit of olive oil and then put a pincho f salt.
. Allow to cool. you can serve the crema catalana chilled. Tip: As soon as the mixture thickens and you feel resistance while stirring. Make it the day before and leave it in the refrigerator until you are ready to serve. If you'd like. Remove ramekins with the crema catalana from refrigerator and sprinkle the rest of the sugar over each ramekin. turning gold and brown. since it is very easy and requires 2-3 hours of refrigeration before serving. Slowly heat the mixture.• 1 stick cinnamon • rind of 1 lemon • 1 liter milk Preparation: This is a great dessert to make ahead of time. then refrigerate for at least 2-3 hours. When broiler is hot. Before serving. Add the cinnamon stick and grated lemon rind. 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. preheat the broiler. Remove pot from heat immediately. but we think it has more flavor when served warm from the broiler. Remove the cinnamon stick and ladle the milk mixture into 4-6 ramekins (depending on size). just until thickened. depending on your broiler. stirring constantly. Then. Remove and serve immediately. This may take 10 minutes or so. heat the broiler. place the ramekins under the broiler on the top shelf and allow the sugar to caramelize. beat together the egg yolks and 3/4 cup sugar until thoroughly blended and the mixture turns frothy. caramelize the sugar and serve! In a pot. Pour in the milk and cornstarch.
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