Recipe Ideas

Potato Omelette – Tortilla De Patatas

Posted on 04. Aug, 2009 by Guy Boulud.

Potato Omelette or Tortilla De Patatas is a traditional Spanish egg dish with fried potatoes. The dish usually includes some onions and garlic, depending on the region where it’s prepared. Try making it, as it’s very easy to prepare and it’s just delicious!


Recipe adapted from Traditional Spanish Cooking by Janet Mandel

Potato Omelette - Tortilla De Patatas


Ingredients

1 kg ( 2 lb 3 oz) Potatoes
5 Tbsp Olive Oil
3 Tbsp Chopped Onion
6 Eggs
1/2 tsp Salt

Method

Peel the potatoes and either cut them into slices about 1.5 cm ( 1/2 inch) thick, or chop them into 1.5 cm ( 1.2 inch) dice. Heat the oil in a non-stick frying pan and cook the potatoes slowly until fork-tender, about 30 minutes, adding the chopped onion towards the end (it burns if added earlier).

Beat the eggs in a bowl with the salt. Place a plate over the potatoes and tip out the excess oil. Combine the potatoes and onion with the beaten eggs. Add the oil to the frying pan and pour in the mixture of eggs and potatoes. Cook the tortilla on a medium heat until set on one side. Shake the pan to keep the tortilla loosened on the bottom. Place a plate on top of the pan. Hold it tightly and reverse the pan, so the tortilla turns out on the plate. If necessary, add more oil to the pan. Slide the tortilla back into the pan to cook on the reverse side. It only needs 5 minutes more. Slide out on to a serving plate.

Tapa servings 16; Light meal servings 4

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Andalusian Gazpacho

Posted on 01. Aug, 2009 by Guy Boulud.

Fancy having some gazpacho to cool you down in this scorching summer heat? I made the soup in the morning, had it chilled, and served it up for dinner. We have had some real sweltering weather here in England this summer. So, this soup was just what we needed, light, cool, and delicious – perfect! Do try the recipe, and have a good weekend.

Recipe adapted from Traditional Spanish Cooking by Janet Mandel

Andalusion Gazpacho – Gazpacho Andaluz


Ingredients

75 g (3 oz) Bread, crust removed
1 kg (2 lb 3 oz) Ripe Tomatoes
3 Garlic Cloves
2 tsp Sea Salt
1/4 tsp Ground Cumin
6 Tbsp Olive Oil
5 Tbsp Wine Vinegar
about 300 ml ( 1/2 pint) Water

For the garnish
100 g ( 3 1/2 oz) Green Peppers, finely chopped
100 g ( 3 1/2 oz) Cucumber, peeled and finely chopped
1 Small Onion, finely chopped
1 Small Tomato, finely chopped
2 Slices Bread, toasted and diced

Method
Put the bread to soak in enough water to cover for 15 minutes. Squeeze out excess water and put the bread in a blender or processor.

Peel the tomatoes, cut them into chunks and add to the blender with garlic, salt and cumin. Process until pureed. With the motor running, add the oil in a slow stream, then add the vinegar. The mixture will thicken and change color as the oil emulsifies. Add a little of the water and transfer to a serving bowl. You can rub the gazpacho through a sieve for a finer texture. Stir in water to the desired consistency; it should be neither thick nor thin. Chill until serving time.

Place the chopped peppers, cucumber, onion, tomato and toasted breads in a small bowls or divided dish and serve as accompaniments.

Serves 6

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