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The Tortilla Espanola Omelette ByKarimah Bint Dawoud
The Tortilla Espanola or Spanish omelet teisthe most commonly served dish in Spain. It is also called Tortilla de Patata or Potato Omelet. Bars and cafés serve it as a tapas or appetizer, but it is often served as a light dinner in Spanish homes. Because it is easy to transport, the Spanish make bocadillos or sandwiches by placing a piece between two pieces of a baguette. Prep Time: 10 minutesCook Time: 25 minutesTotal Time: 35 minutesIngredients:• 6-7 medium potatoes, peeled• 1 large yellow onion• 5-6 large eggs• 3 tablespoons of olive oil for pan frying• Salt to tastePreparation:Note: If you've never prepared a Spanish omelet please look at step but step fotos coming soonCut the peeled potatoes in half lengthwise. Then, either cut length ways thin slices, about ½ cm or easier cut into small cubes about 1-1 ½ cm square, you could use some sort of grater of food processor to get slices as well.Peel and chop the onion into 1/4" pieces. Put potatoes into a bowl and Spice the mixture, at this stage you can be typically Spanish and just use salt or let your cultural flavours fuse with this, for example add the herbs basil and oregano for a more Italian flavour, curry flavours for Asian, paprika and cumin and coriander for Moroccan, it’s up to you if you find just salt a bit bland, Traditionally in tortilla all vegetable are fried but you could steam the potato pieces for 7 minutes till they are soft when poked with a knife. Turn heat off and cool.
Meanwhile crack and separate eggs, using the shells to hold yolk while you let white of egg drain into large jug or bowl, whisk white of eggs till thick and fluffy then add yellow yolks, stir gently together with fork,Pour 3 Tbsp of olive oil into a small, non-stick frying pan (aprox. 9-10”) and heat on medium heat. Fry the onions till golden brown, Be careful not to get the pan too hot because the oil will burn - or the tortilla will!Then add the potato into the pan and spread out evenly.Pour egg mixture allover veggies, stirring gently to make sure egg gets to bottom and all around the pan. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the egg will still be runny. When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Carefully take the frying pan to a sink. Place a large dinner plate (12”) upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will “fall” onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan – approximately 1.5 tsp. Let the pan warm for 30 seconds or so. Now slide the omelet (which is probably still a bit runny), into the frying pan, using a spatula to catch any egg mixture that runs out. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 5minutes. Carefully slide the omelet onto a plate and slice it into 6-8 pieces like a pie. It can be wrapped in tin foil and left to chill the fridge and served as part of your tapas meal later
The Tortilla Espanola Omelette Spanish omelet, using wooden spatula tease omelet away from the edges as its cooks and gently keep lifting as its cooks gently working the spatula to the centre of the omelet, only lift as its cooking not when its runny, this will help when you put a plate on it and tune it over
The Tortilla Espanola Omelette Put plate over frying pan ,using tea cloth flip pan up side down, this will put the runny part of the omeleteon the plate and the cooked side at the top
The Tortilla Espanola Omelette Slide omeletteoff the plate and back into pan, this is how you cook the runny bottom side....easy peasy! :)
BBQ drumsticks (1) BBQ marinadeThis recipe is inspired by the chef and food warrior Jamie Oliver, his rustic style is perfect for BBQ hands on cooking, it a fusion of herbs and spices that make other BBQ sauces look tame, most of the ingredients can be easily onstained but smokey paprika can be bought from some large supermarkets and also in Portuguese shops, in place like Portobello Road and the Golborne Road in West London where large communities of Portuguese live mashallah
BBQ Drumsticks(2) 5 cloves1 tsp cumin1 tea spoon of cinnamon2 tablespoons fennel seeds1 tsp black pepper2/3 tsp salthandful of fresh rosemary or 1 tea spoon of dried5 bay leaves1 tea spoon of thyme1 whole bulb of garliczest peeled rind of an orange/lemon using finest side of grater5 tsp smoked paprikahalf bottle of balsamic vinegar/apple cidar vinegarjuice of 1 orange/lemon½ cup of honey or golden syrupwhole bottle of organic ketchup or 3 tablespoons of tomato puree½ cup olive oil.
BBQ Drumsticks(3) Method1. Grid all the dry ingredient together; cloves, fennel, cinnamon, cumin, bay leaves,thyme,black pepper, salt and smoked paprika, use a mortar and pestle or coffee grinder.2. Add to smoothie maker of jug processor3. Add lemon/orange juice, ketchup. Puree and vinegar and turn the machine on for 1 minute to make sure garlic bulb has broken down and blended.4. Add honey/syrup to jug blender and pulse turn machine on for 30 seconds5. Add olive oil and blend again for 30 seconds6. Pour in jugThis is a BBQ marinade and can be used to marinade meat and chicken before roasting or grilling, this recipe makes enough for 20 drum sticks or at least 2 normal size chickens.Pour all over washed meat and mix in with hands or large spoon, cover bowl or container and leave in fridge for at least 3 hours.This can be made the day before your party and drumsticks or wings can be cooked 1 hour on medium then minimum heat for 1 hour before guests arrive, keep an eye on them to make sure they are not burning. Inshallah your friends will be begging you for the recipes
Saladarusa or Salad Olivier (Iran) I discovered this famous Iranian salad when I was at college with many Iranians, tried it and loved it and had to find out how it was made. These days as a recipe researcher, this salad is part of Spanish tapas; it must have come along the silk route and found its way into Spanish cuisinamashallah! This famous Iranian salad is thought to have been invented in Moscow in 1860 by a Russian chef called Lucien Olivier, who cooked at a restaurant called the Hermitage, I suppose at the times this was so revolutionary but in today’s culinary climate is basically a glorified potato salad. It contains copious amounts of the fresh herb dill that’s good for so many things; it promotes bile and aids digestion, also promoting the appetite, it’s also helps in cases of diarrhea and dysentery and mental problems. Once you get the hang of it you can experiment and add different vegetables and meat, maybe fish and seafood...but always this salad contains dill and pickles gherkins....too much spice and it will turn into coronation chicken.
Saladarusa or Salad Olivier (Iran) INGREDIENTS• 1 whole baby chicken (skin on) • 1-1/4 pound potatoes• 1-3 large sour dill pickle/gherkins, cut into small ½ cm pieces, or 10 cornichons (smaller pickles) • 1 cup frozen mixed vegetables, cooked• 2 hard-boiled eggs, peeled and coarsely chopped• 1 hard-boiled egg, sliced (reserve for decoration) • 2 tbsp of. Capers, drained• 1 cup mayonnaise• 1 Tbsp of bottled mustard, Dijon is best• 2 teaspoons fresh lemon juice• 1 tsp of salt• 2 tea spoons of crushed black pepper• 1 peeled chopped onion• 1 tsp of crushed black pepper or more to taste• 2 tsp dried dill or 5 tbsp of fresh dill, washed and finely chopped• 10-20 ripe black/green olives, cut in half for decoration• parsley sprigs• 1 large ripe tomato, cut into small wedges• lettuce leaves, washed and dried, or spun in a salad spinner• Paprika
Saladarusa or Salad Olivier (Iran) Method1. Soak chicken in a large bowl or sink with 3 tbsp of salt and the juice of 1 lemon; let this soak for at least 15 minutes as this will clean and grime off the bird. This tip I learnt from living with a Moroccan community whose women are generally exceptionally clean and frugal in their preparation of food.2. Rinse the chicken inside and out and set aside in sieve or colander for 15 minutes to drain.3. Place chicken in saucepan large enough to contain the chicken and the eggs. Put enough cold water into the saucepan so that chicken and eggs are covered. Add 1 tea spoon of dried dill or 2 table spoons of fresh, the chopped onion and tune heat up to high, when it begins to boil, tune heat down low and simmer for 40 minutes, add potatoes on top with steamer or boil potatoes in another saucepan at this time for a further 20 minutes.4. turn off and leave to cool down5. Take out eggs and put in bowl of cold water.6. (A steamer is useful to cook the chicken and potatoes together to save time and energy/fuel.)7. Take the chicken out of the stock and the chicken and all vegetables well.8. When the chicken is completely cool, peel of the skin and discard, take all flesh of f bones and seek bones aside, give to cat, dog or local fox, waste no want not we say.9. Combine the cooked chicken pieces, mashed potatoes, carrots, peas, chopped onion and dill pickle, hard-boiled eggs and capers. Fold slightly to mix. then, using a knife to break it all up and mixCombine the mayonnaise, sour cream, mustard, lemon juice, pepper, 1 teaspoon salt and black pepper and 3 table spoon of fresh dill or the 1 tea spoon of dried in dill in a cup or jug, Pour over the salad and mix gently but thoroughly. Cover bowl with film or foil and chill well. To serve, mound the salad upon lettuce leaves on a large platter. Garnish with black olive slices, sliced hard-boiled egg, tomato wedges and parsley sprigs. Sprinkle with a little paprika.