Nigel Slater's tortilla recipe. 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. This week, it seems as if almost every meal has been assembled in a way that has been more about shopping than hands-on cooking. The fact that I am off on holiday in a day or two has meant a desire not to collect any leftovers in the fridge.
A six-egg tortilla will feed four. Pudding was baked bananas with a creamy side order of butterscotch-flavoured mascarpone. Cut the potatoes into thick coins. Spanish Tomato Sauce Recipe - Sofrito recipe - Spanish Tomato Sauce - Sofrito. 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. As with all traditional recipes, there are hundreds of different versions of sofrito. So, the amount of garlic, pepper and spices can be adjusted according to the chef's taste. The recipe below is from my mother, who is from Avila, Spain. Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Yield: 3-4 cups tomato sauce Ingredients: 1 can crushed tomatoes (28-29 oz)1 long green pepper (Anaheim or other sweet pepper, not “hot”)1 medium yellow onion2 large cloves garlicvirgin Spanish olive oil1 tsp Spanish sweet paprikasalt and pepper to taste Preparation: Finely chop the onion and garlic.
Tips. Spanish Omelet - Recipe for Spanish Omelet - Tortilla Espanola Recipe - Tortilla de Patata Recipe. There's no doubt about it, the tortilla española or Spanish omelet is the most commonly served dish in Spain.
In a country filled with regional food, some might call it the national dish. In Spain, it's usually called tortilla de patata or potato omelet. Bars and cafés throughout the country 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. Others enjoy a thick slice around noon for their mid-morning snack, served alongside a steaming cup of café con leche. There are lots of variations of tortillas or omelets and a few are listed at the bottom of this recipe. Preparation This tortilla espanola or tortilla de patata makes 8-10 servings as an appetizer, or 6 servings as a main course. Note: If you've never prepared a Spanish omelet and prefer a step-by-step style recipe with photos:
Tortilla recipe. Food - Recipes : Tortilla (Spanish omelette) Spinach tortilla. Sunday Brunch: Baked Eggs with Spinach. Spinach Frittata Recipe. Method 1 Preheat oven to 400°F. 2 Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple minutes.
Drain water and set aside. 3 In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. 4 Sauté onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 4-5 minutes on medium heat. 5 Spread out spinach mixture evenly on bottom of skillet. Left: About to go in the oven; Right: Just removed from oven 6 Sprinkle bits of goat cheese over the top of the frittata mixture. Cut into quarters to serve. Eggs and spinach.