I thought I would share a Spanish recipe from my cookbook - A Taste of Les Passeroses - The Cookbook 'Recipes from a retreat kitchen' which you can browse or BUY HERE
The ever popular Tortilla or Spanish potato omelette, so well known and loved when you get a tapas on your hols. But what about when you are back home? In my opinion it should be staple dish especially for vegetarians - because it is really easy and only has three ingredients, all of which you are bound to have around all the time. If I were being super strict and traditional about it there would be no onions, but I am not and they do bring a deeper flavour if you having it as a main dish not a tapa. Also controversially, I include pimenton - Spanish smoked paprika - in it, just to perk it up and give a bit of oomph. Not hot oomph, just flavour oomph. So this recipe is really adaptable as you can really bung in what you like or what is available as well. EG chorizo, feta and herbs, Manchego cheese - any cheese really, cooked mushrooms, spinach... well you get the idea! So for a lunch or dinner/supper (delete as appropriate!) that is filling, tasty, cheap and simple, I don't think it can be beaten, Plus of course it will remind you of sunshine, Spanish bars and holidays so what's not to like? Beun provecho! Serves 4ish 4 large waxy potatoes olive oil 2 Spanish onions 8 to 10 large free range or organic eggs salt, pepper teaspoon of pimenton dulce (Spanish smoked paprika) - optional Peel the potatoes and slice to 2mm on a mandolin or carefully by hand. Season well and either - Cook them very slowly in a large non stick frying pan with a lid on turning often, but trying not to break them. Use plenty of olive oil. OR pop into a microwaveable bowl mixing with olive oil with your hands to coat each slice as much as possible. Cover and cook on full power for 10 minutes. Mix again and keep cooking until they are just cooked through. Meanwhile, halve and thinly slice the onions and fry on a medium heat in olive oil until they are soft but not coloured. Add in the pimenton if using and cook for another minute, remove from heat. In a bowl break and fork or whisk the eggs until combined, season. Mix the onions into the potatoes then the eggs into that mix while everything is hot. Heat a deep frying pan (the one you have already used will be fine if it is big enough) and pop the mix in, shaking the pan to get rid of any air pockets. Cook gently with a lid on. This will take several minutes but you don't want to burn the bottom, so you should finish under a hot grill to cook the top, again being careful not to burn, or cook in a medium oven if your pan is suitable. Press firmly to see if it is cooked through - if it squishy at all, cook a litlle longer. You can test with a knife, but it is not always reliable! Allow to cool slightly in the pan before upending onto a serving plate. Serve simply with leaf salad or maybe the Artichoke, preserved lemon and Almond salad from the book! We love to have a very garlicky aioli alongside, it really goes well!
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AuthorAlex Gonnord-Luty, chef, aspiring good blog writer, Hispanophile, lives currently in France & Spain. Archives
September 2020
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