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Traditional Tapas Dish

Filed under: Spanish Recipes — Tags: , , , , , , — John @ 11:11 am June 26, 2010

Recipe: Tortilla de Patatas

Summary: This fantastic Spanish omlette can be seen in almost every tapa bar in Spain. Can be served hot or cold. We often take tortilla as part of a tapas style picnic to enjoy on the beach or in the country side.

Ingredients

  • 600ml extra virgin olive oil
  • 500g white onions, thinly sliced
  • 700g  potatoes, thinly sliced
  • 6 Medium eggs

Instructions

  1. Put 50ml olive oil in a 26cm non-stick frying pan. Over a low heat, gently sweat the onions for 5 minutes until softened.
  2. Add the potato slices to the pan along with the remaining olive oil; it should just cover the contents of the pan. Season very generously, cover and cook gently over a low heat for 30–35 minutes, stirring occasionally.
  3. Lightly whisk the eggs with a pinch of salt. Drain and discard the excess oil from the cooked potato and onion mixture, then add the vegetables to the eggs and stir to combine.
  4. Return the ingredients to the pan and cook on a medium–low heat for 15–20 minutes. Once the top surface of the omelette top appears firm enough, free the sides using a palette knife, place a plate over the top of the omelette and invert the pan to release the omelette onto the plate. Slide the omelette back into the pan and cook on the other side for another 5 minutes until cooked.
  5. Slide the omelette onto a serving plate and leave to cool.

Cooking time (duration): 75

Number of servings (yield): 8

Meal type: hors d’oerves

Culinary tradition: Spanish

My rating:4 stars: ★★★★☆


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Eggs with ham and tomatoes

Filed under: Spanish Recipes — Tags: , , — John @ 5:51 pm May 31, 2010

Recipe: Huevos a la Flamenca

Summary: A very traditional Spanish recipe. Served as a starter or sometimes as a main course. Always very tasty!

Ingredients

  • 1 small onion chopped
  • 1 clove garlic very finely chopped
  • 100g diced serrano ham 3 large tomatoes peeled and deseeded
  • 1/2 teaspoon paprika
  • 8 eggs
  • 75g cooked peas
  • 1 small tin red pimiento
  • 8 asparagas tips
  • 100g chorizo
  • 2 artichoke hearts parsley

Instructions

  1. Heat some oil in a pan and fry the onion, garlic and ham until the onion is soft.
  2. Add the chopped tomatoes and paprika and cook on a medium heat for about 15 minutes until the tomatoes have broken down into a sauce.
  3. Oil four individual dishes and divide the sauce between them making two indentations. Carefully break an egg into each of these wells and then divide the peas, the sliced pimientos and the artichoke hearts amongst the dishes. Season as required and sprinkle with chopped parsley.
  4. Bake in a medium oven until the egg whites are set, approx 10 minutes.
  5. Serve straight away with fresh crusty bread.

Cooking time (duration): 40 mins

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: Spanish

My rating:3 stars: ★★★☆☆

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