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Nigel Slater's artichoke and rosemary tortilla. Photograph: Jonathan Lovekin for the Observer I have never been one to plan the week's meals, working out in advance what I will be eating on a given day. My cooking tends to be a more spontaneous affair, driven more by shopping, energy (or lack of) and whim than any sort of plan. Yes, I do the bulk of my vegetable shopping at the weekend market, but I generally buy what looks good and then decide what to do with it, rather than going out with a shopping list. During the week, eating is all too often about a last-minute dash to the shops.
Sofrito is a basic tomato sauce that is made all over Spain. Tomatoes, onions, garlic, green peppers and olive oil are sautéed in a frying pan, so that the acid in the tomatoes mellows and mixes with the flavors of the onion, pepper and garlic. It can be eaten with rice or eggs, but often it is used as an ingredient in other dishes, such as the filling for empanadas .
No doubt about it, the Tortilla Espanola or Spanish Omelet is the most commonly served dish in Spain. It is also called Tortilla de Patata or Potato Omelet. Bars and cafés serve it as a tapa 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. There are lots of variations of tortillas or omelets and a few are listed at the bottom of this recipe. This tortilla espanola or tortilla de patata makes 8-10 servings as an appetizer, or 6 servings as a main course.
[Photo: Robin Bellinger] Somehow I had never made or even eaten baked eggs until about a month ago. They're a new hit around here, even though I'm pretty sure I'm overcooking them.
Return to listing This is so special it's hard to believe it's so easy. If you don't live near a Sainsbury's you can use any fresh cheese sauce for this and heat it gently with some chopped spinach leaves first.
According to the Wikipedia a frittata is “a kind of Italian omelette that can contain cheese, vegetables, or even leftover pasta. Frittatas are cooked slowly. Most often, they are cooked on the stovetop on low heat until the eggs are set, then run under the broiler, but they can also be baked. Except for the cooking fat, all ingredients are fully mixed with the eggs before cooking starts.” I experimented with this frittata combination – eggs with spinach, onions, garlic, Parmesan, goat cheese and sun-dried tomatoes, and we all agreed here that the experiment was a success. Ingredients