Ethnic: TORTILLA ESPANOLA (SPANISH OMELETTE) by Recipe Cottage

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	TORTILLA ESPANOLA (SPANISH OMELETTE)

		It is very good served warm, and even better once cooled, and together with some fresh French bread makes a delicious snack or picnic meal. The finished omelette should be quite firm but with a soft interior, and 1--2 inches thick. It is often served with fried green peppers decorating the top, which If left for several hours imparts a wonderful flavour to the dish. 1lb potatoes, cut into small 1--2cm cubes 1--2 large Spanish onions, chopped 6 eggs, beaten salt and freshly ground black pepper Oil (preferably Olive oil) Fry the potatoes and onions in oil until starting to turn golden brown, then remove from pan and drain well to remove excess oil. Once potato and onion mixture cool, add to the beaten and seasoned eggs and mix well. Heat a little olive oil in a fryingpan and add the egg mixture, swirling slightly and cook over a low to moderate heat, until the bottom is quite firm and starts to brown. Turn over omelette \footnote{To turn over omelette, place a large plate over the pan, hold plate firmly in place and turn the whole lot over. Quickly slide the omelette back into the pan and continue cooking.} and allow to cook on the other side, remove from pan and serve. Variations: To make a "gardener's" omelette, reduce the amount of potatoes and add peas, peppers, asparagus and other vegetables. Can also add ham and/or chorizo to make a nice variation, which seems to have a different name in each bar. PURUSALDA (``SALT COD STEW'') Serves 4--6 200g bacalo/salt cod (unsoaked weight) 0.75 lb potatoes ('flourery' variety) 2--3 leeks 2 tbsp olive oil Salt and Black pepper Soak the salt cod over night, changing the water frequently. Add all the ingredients in a large saucepan. Pour on just enough water to cover and boil for 20--25 minutes, until potatoes are cooked and starting to disintegrate. Adjust seasoning to taste PIPERADE Serves 4--6 30ml / 2 tbsp olive oil 2 large onions, thinly sliced 1 clove garlic, crushed 1 medium red or yellow pepper, sliced 1 medium green pepper, sliced 450g / 1lb tomatoes, skinned and roughly chopped 6 eggs 5ml/1 tsp finely chopped fresh parsley or basil salt and freshly ground black pepper Heat oil in deep pan and add onion and garlic, and soften for a few minutes. Add peppers and cook for 10--15 minutes until they soften. Stir in the tomatoes, raise the heat and cook until most of the moisture has gone and the tomatoes give a thick pulp. Add the eggs (either whole or beaten) to the mixture and allow to poach until set before serving. PIMENTOS RELLENOS DE BACALO (SALT COD STUFFED PEPPERS) Serves 4--6 A good sauce to accompany these can be made by quickly frying a little garlic in olive oil, adding fresh parsley and then the juice from the roasted/tinned peppers, a little of the stuffing mixture can also be stirred in to thicken the sauce. 200g bacalo/salt cod (unsoaked weight) 2--3 cloves garlic, crushed handful chopped parsley 14oz tin red peppers (or fresh roasted peppers) 2--3 tbsp olive oil Soak the salt cod over night, changing the water frequently. Flake the rehydrated cod. Briefly fry the garlic, parsley and salt cod in the oil, adding some of the juices from the peppers. Mix the ingredients well in the pan, and then stuff the peppers. Can be warmed in a warm oven PAELLA Serves 6 60ml/4 tbsp olive oil 6 chicken drumsticks 1 medium onion, chopped 1 clove garlic, crushed 1 medium red or green pepper, diced 2--3 chorizo sausages, sliced 125g/4oz peas 5ml/1 tsp paprika 450g/1lb arborio rice few saffron strands 900ml/1.5 pints chicken stock 450g/1lb mussels (or mixture of mussels, clams, cockles, whole prawns, langoustines, squid etc according to taste and availability, but make sure there are some mussels!) 125g/4oz cooked peeled prawns salt and freshly ground black pepper 3 hard boiled eggs, sliced lemon wedges, to garnish 1 tbsp chopped fresh parsley Heat oil in paella dish or large skillet and cook chicken for 15--20 minutes. Remove them from the pan and keep warm. Add onion and garlic to the pan and fry for 3--5 minutes. Add the chorizo, peppers, peas, paprika and cook for 5 minutes further. Add the rice and saffron and stir well so all rice is coated with oil. Return chicken to the pan and add the stock, bring to the boil and then lower heat and allow to simmer for 15--20 minutes until rice is almost cooked. Stir in the shellfish and mix well, continue cooking until the rice and shellfish are ready. Cover and allow to stand for 5 minutes. Garnish with the eggs, lemon and parsley. LECHE FRITA (FRIED CUSTARD SQUARES) Start preparation the night before or several hours in advance. 1l/1.75 pints milk peel of 1 lemon 1 cinnamon stick 6 egg yolks 6 tbsp sugar 4 tbsp cornstarch flour for dusting 2 beaten eggs oil for frying cinnamon and icing sugar for dusting In saucepan combine milk, lemon peel and cinnamon, bring to boil. Lower heat and simmer 10 minutes. Set aside. In another large saucepan, beat egg yolks until lemon coloured. Beat in 6 tablespoons sugar, then corn starch. Stir in few tablespoons of hot milk, then gradually stir in the rest. Cook over moderate heat, stirring constantly, about 4 minutes or until thickened. Discard lemon peel and cinnamon stick. Pour into a large greased, rectangular pan and cool. Refrigerate several hours or preferably overnight. Cut into small squares. Dust with flour and dip in beaten egg. Heat oil and fry until brown on all sides. Drain. Dust with a mixture of sugar and cinnamon. Just before serving, sprinkle with icing sugar. GAMBAS AL AJILLO (GARLIC PRAWNS) 0.25 pint/150ml olive oil 4 garlic cloves, peeled and sliced 1 dried red chilli pepper, seeds removed 24 large, raw prawns, peeled salt Heat oil in large earthenware casserole or individual ramekins over medium heat. Add garlic, chilli pepper and prawn. Sauti, stirring, until prawns are done, about 3 minutes. Sprinkle with salt. Remove casserole from flame and immediately cover with plate. Serve in same dish while still sizzling with crusty white bread for dunking. CHAMPINONES AL AJILLO (GARLIC MUSHROOMS)} 5 tablespoons olive oil 5 garlic cloves, peeled 450g (1lb) fresh mushrooms, cleaned and cut into thick slices, or left whole if small enough .5 dried chilli pepper, seeds removed, or a few drops of Tabasco sauce (optional) 100ml dry sherry salt 3 tbsp fresh parsley, chopped Heat oil in skillet over medium heat and add garlic. When garlic begins to brown, add mushrooms all at once. Stir and cook until almost done. Add red pepper and dry sherry. Bring to boil for one minute. Lightly salt. Sprinkle with chopped parsley and serve. CROQUETAS DE BACALO (SALT COD CROQUETTES) 200g bacalo/salt cod (unsoaked weight) 1.5 oz plain flour 2--3 cloves garlic good handful of chopped parsley 1 pint milk olive oil breadcrumbs Soak the salt cod over night, changing the water frequently. Break up the soaked salt cod into small flakes. Fry garlic and parsley in a little olive oil. Add the salt cod and continue to cook for 1--2 minutes. Add the flour and mix well before adding the milk slowly with stirring to give a thick paste, which should be cooked briefly. When cool, shape into small oblongs, coat in breadcrumbs and fry gently in oil. ARROZ NEGRO (RISOTTO WITH SQUID) 1.5 lb squid 4 tbsp olive oil 1 large onion; chopped 1 pimiento; chopped 1 tomato; peeled, seeded, and chopped 2 garlic cloves; crushed 1 tbsp parsley, chopped salt and freshly ground black pepper 1 pinch saffron threads half chilli pepper; crushed 1/4 cup dry red wine 2 cups risotto rice 3 cups fish stock (chicken stock will just about do) 1 pimiento, cut into strips Ingredients for the sauce: 3 garlic cloves, crushed half cup olive oil Clean the squid, reserving their ink sacs and the tentacles. Cut the squid into 1/2-inch-wide rings or into pieces. Chop the tentacles. In a wide, shallow casserole, preferably earthenware and about 12 inches across, heat the oil and soften the onion. Add the squid rings and tentacles and sauti for 5 minutes; then add the chopped pimiento, tomato, garlic, parsley, salt, pepper, saffron, and chilli pepper. Cover and simmer for 30 minutes. Break the ink sacs into a cup and mix with the wine. Pass this mixture through a sieve several times until most of the ink is extracted. Reserve. Add the rice and boiling hot broth to the casserole and stir in the ink mixture. Season with salt and pepper. Bring to a boil and cook over medium-high heat, uncovered, and stirring occasionally, for 10 minutes, or until the rice is no longer soupy but some liquid remains. Decorate with the pimiento strips and transfer to a moderate oven (170 C/325 F/Gas 3). Bake for 15 minutes, uncovered, until the liquid is absorbed but the rice is not quite done. Remove from the oven, cover lightly with foil and let sit for 10 minutes. While the rice is resting, make the garlic sauce. Place the crushed garlic in a processor or blender. Very gradually, with the motor running, pour in the oil. Blend until smooth. Serve separately.