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Potato Omlette (Tortilla Espanola)
For 4 servings
Cooking time: N/A
Preparation time: N/A
Ingredients:
800 g/1-3/4 lb potatoes
salt
5 tablespoons olive oil
6 eggs
2 large onions, sliced
freshly ground black pepper
1. Peel and cut the potatoes into 5 mm/1/4 inch thick slices. Reserve about 1 tablespoon oil and heat the remainder in a large frying pan with sloping sides, preferably nonstick. Add the potatoes and onions, season lightly with salt, cover and cook over a medium-low heat for about 15 minutes, until the vegetables are tender-toss occasionally during cooking with a spatula. Let cool for 10 minutes.
2. Beat the eggs with 1/2 teaspoon of sat and pepper to taste in a large bowl. Fold in the potato and onion mixture. Wipe the frying pan with kitchen paper and add most of the reserved oil. Heat well and pour in the egg mixture. Flatten the top with a spatula and cook over a medium-low heat for about 5 to 8 minutes, until the omelette is browned underneath and the top is set around the edges. Loosen the edge of the omelette with a spatula and shake the pan to check that it has not stuck. Slide it out onto a plate. Brush the pan with the remaining oil, about 1 teaspoon. Place the pan over the top of the plate and invert the omelette back into the pan. Return to the heat and cook for 3-4 minutes, until the base is lightly browned.
3. Alternatively, leave the partly cooked omelette in a frying pan and place under a heated grill-protect the handle with foil. Grill until lightly browned and then slide the omelette onto a serving plate. Serve hot, cut in wedges. Alternatively, leave to cool and cut into 2.5 cm/1 inch cubes and serve as a tapa dish.
Toasted Bread with Tomato (Pa Amb Tomaquet)
12x1 cm/1/2 in thick slices country-style bread
olive oil
3 cloves garlic, halved (optional)
salt and freshly ground black pepper
6 soft, vine-ripened tomatoes
paper-thin slices ham, to serve (optional)
1. Toast the bread under a hot grill or on a barbecue grid over glowing coals. While warm, rub each slice on one side with a cut garlic clove.
2. Halve the tomatoes crosswise and rub each side of the toast with a tomato half, allowing the juice, seeds and pulp to soak into the bread. Pour on a little olive oil and season with salt and pepper. Serve topped with ham, if desired.
Mushrooms with Garlic and Parsley (Champinones Con Ajo Y Perejil)
For 4-6 servings
Cooking time: N/A
Preparation time: N/A
Ingredients:
450g/1 lb mixed fresh mushrooms
1 tablespoon lemon juice
5 tablespoons olive oil
salt and freshly ground black pepper
3 cloves garlic, thinly sliced
3 tablespoons finely chopped parsley
1. Wash the mushrooms only if they are wild. Otherwise, whip over the mushrooms with a slightly moistened cloth. Trim the stems and leave the mushrooms whole or, if large, slice thickly.
2. Heat the oil in a large frying pan. Add the mushrooms and the garlic and cook over a high heat for about 5 minutes, until lightly browned. Stir often and do not allow the garlic to burn. Add the lemon juice and salt and pepper to taste. Transfer to a warmed dish and sprinkle with parsley. Serve hot or at room temperature.
Tomato Sauce (Salsa de Tomates)
To make 450ml / 16fl oz
Cooking time: N/A
Preparation time: N/A
Ingredients:
3 tablespoons olive oil
2 red peppers, cored, seeded and chopped
1 teaspoon chopped fresh thyme
2 large onions, chopped
400 g/14 oz can tomatoes, chopped but undrained
salt and freshly ground black pepper
2 cloves garlic, crushed
2 tablespoons chopped fresh parsley
2 tablespoons fino (dry) sherry
1. Warm the olive oil in a saucepan. Add the onion and cook gently for about 10 minutes, until transparent. Add the garlic and cook for 1 minute. Add the pepper, cover and cook over low heat for 15 minutes.
2. Add the tomatoes with their liquid, parsley, thyme and salt and pepper to taste. Cover and cook for about 20 minutes, until thick. Puree with a hand-held blender in the pan or in a food processor or with a food mill. Return to the pan, add the sherry, adjust the seasoning and warm through. Use immediately or transfer to a sealed, sterilised jar and store in the refrigerator for up to 2 weeks.
Spanish potatoes
For 4 Servings
Preparation time: N/A
Cooking time: 1½ hours
Ingredients:
2 pounds boiling potatoes, peeled and cut in quarters
salt
pepper
2 pinches saffron
3 T olive oil
1 slice white bread, torn into pieces
½ c blanched almonds, chopped
2 large cloves garlic
1 t paprika
2 c boiling vegetable stock or water
1 T parsley, chopped
Tools:
large baking dish w/ lid or aluminum foil
small frying pan
wooden spoon
food processor
Ingredients 2 pounds boiling potatoes, peeled and cut in quarters
salt
pepper
2 pinches saffron
3 T olive oil
1 slice white bread, torn into pieces
½ c blanched almonds, chopped
2 large cloves garlic
1 t paprika
2 c boiling vegetable stock or water
1 T parsley, chopped
Directions Preheat oven to 375.
Lightly oil the gratin dish, arrange potatoes in a single layer, season with salt, pepper, and saffron.
In the frying pan, heat oil over medium heat, add bread, almonds, and garlic, and sauté until golden. Process in food processor with paprika and a bit of the stock until smooth.
Sprinkle mixture over potatoes, then pour remaining stock on top.
Cover and bake 45 minutes, gently stir, and continue baking, uncovered, 20-30 minutes, until liquid is gone and potatoes are cooked. Place under broiler for a moment until brown, sprinkle with parsley, and serve.
Spanish Rice
For 6 servings
Preparation time: N/A
Cooking time: 30 minutes
Ingredients 2 T olive oil
3 cloves garlic, minced
1 bell pepper, sliced or diced
1 medium onion, diced
1 t paprika
½ t pepper
¼ t crushed saffron
2 c white rice, uncooked and rinsed
3 c boiling water
3 ripe tomatoes, seeded and diced
Tools large saucepan with cover
wooden spoon
small saucepan
Directions Sauté 1 garlic clove in 1 T oil for about 1 minute. Add bell pepper and cook for two minutes. Set aside.
Heat 1 T olive oil over medium heat. Sauté remaining garlic and onion for 2 minutes. Add spices and stir well.
Mix in the rice, then pour in water.
Stir well, cover, and simmer for 10-15 minutes, until water is absorbed and rice is cooked.
Remove from heat, place the cooked bell pepper and tomatoes on top of the rice. Cover and let sit for 5 minutes.
Serve hot.
Vegetarian Paella
For 6 servings
Preparation time: N/A
Cooking time: 30 minutes
Ingredients:
2 T olive oil
3 cloves garlic, minced
1 bell pepper, sliced or diced
1 medium onion, diced
1 t paprika
½ t pepper
¼ t crushed saffron
2 c white rice, uncooked and rinsed
3 c boiling water
3 ripe tomatoes, seeded and diced
1 c peas
1 c corn
Tools large saucepan with cover
wooden spoon
small saucepan
Directions Sauté 1 garlic clove in 1 T oil for about 1 minute. Add bell pepper and cook for two minutes. Set aside.
Heat 1 T olive oil over medium heat. Sauté remaining garlic and onion for 2 minutes. Add spices and stir well.
Mix in the rice, then pour in water.
Stir well, cover, and simmer for 10-15 minutes, until water is absorbed and rice is cooked.
Remove from heat, place the cooked bell pepper, tomatoes, peas, and corn on top of the rice. Cover and let sit for 5 minutes.
Serve hot.
MUSHROOMS IN FILBERT SAUCE SETAS EN SALSA DE AVELLANAS
(Serves about 6 as a side dish)
3 Tablespoons olive oil
1 medium onion, finely chopped
1 pound mushrooms, thoroughly washed
and sliced
2 cloves garlic, crushed
4 Tablespoons finely chopped cilantro
4 Tablespoons finely ground filberts (hazel
nuts)
1/2 teaspoon salt
1/4 teaspoon pepper
Heat oil in a large frying pan, then saute onion over medium heat for 10 minutes. Add mushrooms and stir-fry for a few more minutes. Stir in remaining ingredients, then saute over medium heat until mushrooms are done, adding a little more oil if necessary.
SPINACH AND CHICKPEAS ESPINACAS CON GARBANZOS
(Serves about 6 as a side dish)
1/2 pound spinach, thoroughly washed,
then chopped into medium pieces
2 Tablespoons olive oil
3 cloves garlic, crushed
4 Tablespoons finely chopped cilantro
1 cup cooked chickpeas
1 teaspoon vinegar
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon cumin
1/8 teaspoon oregano
1/8 teaspoon rosemary
1/8 teaspoon cayenne
Place spinach in a saucepan, cover with water, and bring to a boil. Cook for 5 minutes over medium heat, then drain and set aside.
Heat oil in a large frying pan. Saute garlic and cilantro for 3 minutes. Add spinach and stir-fry for 1 more minute. Stir in remaining ingredients, then stir-fry for a few minutes longer. Serve warm.
CHICKPEA FRITTERS BUNUELOS DE GARBANZO
(Makes about 36 fritters; serves 6)
For this and the following recipe, a baked version is much healthier. Place the fritters or fingers in a greased pan, then bake in a preheated 350 degree oven for 20 minutes. Place under the broiler until the tops brown, then while still hot, brush with olive oil.
1 1/2 cups uncooked chickpeas, soaked for 24
hours, then drained
1/2 small bunch green onions, chopped
1/2 small bunch parsley, chopped
1/2 small hot pepper, chopped
4 cloves garlic, crushed
3/4 cup unbleached white flour
1 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground coriander
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 cup water
Oil for frying
Place all the ingredients, except oil, in a food processor, then process into a smooth batter, adding a little water if necessary. Refrigerate for 2 hours.
In a saucepan, pour oil to about 1 inch deep, then heat. Drop in the batter one Tablespoon at a time, until top of fritter is covered. Fry over medium/high heat until the balls turn golden brown, turning them over once, then repeat until the batter is finished. If fritters tend to break, add a little more flour to the batter. Place cooked fritters on paper towels to drain, then arrange on a platter and serve warm.
POTATO AND PISTACHIO FINGERS DEDOS DE PATATA Y ALFONEIGO
(Makes about 40 fingers; serves 8)
2 cups mashed potatoes
3/4 cup ground pistachio nuts
1/2 cup finely chopped green onions
4 cloves garlic, crushed
3/4 cup unbleached white flour
2 Tablespoons olive oil
1 teaspoon baking powder
1 teaspoon oregano
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon cumin
1/8 teaspoon cayenne
4 Tablespoons dry red wine
Flour for dusting hands
Oil for frying
Place all the ingredients, except oil and flour for dusting, in a mixing bowl, then thoroughly combine and chill in a refrigerator for 2 hours.
Dusting your hands in flour every time, form mixture into smaller than walnut-size balls, then roll into about a 2-inch-long finger shape, and continue until all the mixture is finished.
In a saucepan, pour oil to about 3/4-inch depth, then heat. Drop the fingers in the oil and fry over medium/high heat until they turn golden brown, turning them over once. Continue until all fingers are finished. Drain on paper towels. Arrange on a platter and serve.
Total calories per finger: 221
Carbohydrates: 23 grams
Sodium: 636 milligrams
Fat: 13 grams
Protein: 5 grams
Fiber: 2 grams
POTATO SALAD ENSALADA DE PATATA
(Serves about 6 as a side dish)
4 Tablespoons finely chopped parsley
4 Tablespoons finely chopped green onions
4 Tablespoons ground almonds
2 cloves garlic, crushed
1/2 small hot pepper, very finely chopped
3 Tablespoons olive oil
3 Tablespoons vinegar
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
4 medium-sized potatoes (about 3 inches
long), boiled, then peeled and cut into
3/4-inch cubes
Place all ingredients, except potatoes, in a salad bowl, and thoroughly mix. Add potatoes, then gently toss just before serving.
Total calories per serving: 170
Carbohydrates: 21 grams
Sodium: 297 milligrams
Fat: 9 grams
Protein: 3 grams
Fiber: 2 grams
Note: All the recipes included are simplified versions of well-known Spanish dishes. In the majority of cases, they have been made more tasty by the addition of spices. Also, in the recipes which call for either cilantro or parsley, if the cilantro is used, the dish will be more pungent.
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