Food
Comments 7

Spanish menu

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As an expat, you miss your country. And, usually, food is what you miss the most. Oh, well, there is family too. And friends. But it’s mostly the food. So more often than not, we cook traditional recipes to feel at home. Today’s menu can’t get more traditional or more Spanish. Tortilla de patatas is the most famous tapa or pincho in Spain.

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Delicious with a vermouth or a cold beer, almost every bar in Spain offers their own version. There are thousands of recipes: with onion, without them, with zucchini, asparagus, peppers… Our recipe is very simple and basic. The real deal. We love serving it with roasted peppers, another Spanish classic. Both are simple yet sublime dishes. The flavours are intense. Just like Spain’s personality!
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For the roasted peepers, you will need:
4 big, red peppers
1 red onion, finely chopped
Extra virgin olive oil (EVOO)
White vinegar
Preheat the oven to 200º and line a baking tray with parchment paper. Pour a couple of EVOO drops in your hands and give the peppers a good massage. You just want a thin coat of olive oil, so they will look shiny but not greasy.
Put yout red peepers on the tray and bake them for 25 minutes. Turn them around and let them in the oven for another 25 minutes. They will look burned. It’s fine, don’t worry about it.
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Once they are roasted, take the peppers out of the oven, transfer them to a bowl, cover them and let them rest for about five minutes. This way peeling the peppers afterwards will be easier.
So, as you will have guessed, you have to peel the roasted peppers and discard the burnt skin. Now, slice them and mix them with the onion.
It’s time for the dressing: add 2 parts of EVOO for 1 part of white vinegar. We usually add 4 EVOO tablespoons and 2 white vinegar tablespoons, but you can use less or more. Just taste and find the right proportion for you. You can add salt if you like, but we think there is no need: the dressing is really punchy already.
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For a small tortilla (4 pinchos or 2 big portions) you will need:
5 medium sized potatoes, peeled and sliced
3/4 eggs
Salt
Sunflower oil or EVOO (Sunflower oil is better if you don’t want to add the characteristic EVOO flavour to the potatoes. But if you like the fruity touch of the EVOO, feel free to use it).
In a non sticky pan, heat a nice amount of oil to medium – high heat: It has to cover the base of the pan completely. Pour all the potatoes, cover and let them fry. Turn occasionally. You are looking for soft, tender potatoes. This takes about 10 minutes, but be careful because sometimes they burn fast. A couple of minutes before they are done, add a pinch of salt. This will help the potatoes be more tender.
Once they have that soft, juicy consistency remove the pan from the heat and take out the potatoes with a slotted spoon. Transfer them into a bowl.
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Now beat 3 eggs and pour them over the potatoes. The beaten eggs have to cover the potatoes completely, so if 3 eggs are not enough, use another one. Add a pinch of salt and stir a little bit.
Heat two tablespoons of oil in a small non sticky pan to medium to high heat and pour the egg and potato mix, spreading it evenly to completely cover the base of the pan. Let it cook shaking the pan frequently, until the mixture is half set.
Now, the tricky part: Use a plate to cover the pan and invert the omelette away from the hand holding the plate. Then put the omelette back into the pan on its uncooked side and cook until completely set. The whole cooking process will take between 10 and 15 minutes. The more you let it cook the less runny your eggs will be. We like our tortilla set on the outside but moist and runny on the inside. Delicious!
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Serve your tortilla with the roasted potatoes and enjoy the flavour explosion. You can eat it warm or cold, it’s always a treat. In fact, this menu would be lovely for your next picninc. Spring is coming and so is picninc season!Spanish_Menu_4
PS. Our gazpacho recipe, another Spanish hit!

7 Comments

  1. I will have to try your tortilla recipe. I have never made it before because it always looks difficult to get it cooked all the way through properly. But I love roasted pepper and I make them regularly.

    • It’s really not that difficult! The only thing that could be tricky is the turning around thingy but with alittle bit of practise it can be done!

  2. Pingback: Sierra de Yeguas : Asparagus Fair 010516 - By Inland Properties

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