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LOCATION: Recipes >> Ethnic >> TORTILLA ESPANOLA (SPANISH OMELETTE)

Print this Recipe    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.

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