Tortilla de Pimiento
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Cooking time: 75 minutes (with break) for menu Cooking schedule: see below for "menu" instructions |
We are going with a Spanish/Mediterranean them for dinner tonight. I'm trying to stay away from the cheese and cream, but still have a comforting meal for these dark nights.
Tortilla de Pimiento (Omelet with Red Peppers) Time: 30 minutes
This makes enough for 4. It's a recipe that really can't be halved and still get the same result. Fortunately it's excellent the next day, cold. In Spain it would be eaten in a sandwich. We had it for breakfast. Or you could save it for something to nibble on while making Sunday Dinner.
2 onions
1 tbs olive oil
8 - 10 oz (280gr) pimientos, pimentos, roasted red peppers
6 eggs
1/2 tsp thyme
olives for garnish
Truffle oil for garnish if you have it on hand
Peel and thickly slice onions. Heat oil in small, 7 - 8" nonstick skillet or omelet pan (20cm) over medium heat. Add onions and sauté briefly, stirring. Reduce heat to medium low, cover and let cook for 10 minutes. Uncover, increase heat to medium-high and sauté until nicely browned, stirring frequently. Whisk eggs and thyme. Open and drain pimientos. If they are whole cut in half or quarters, depending on size. - just so they are easier to lay out. When onions are browned pour in half of the eggs. Lay the pimientos on top of the eggs in one layer, cutting to fit as needed. Pour the rest of the eggs over the top. Reduce heat to medium and cover. When eggs are cooked through you need to turn it: slide it carefully onto a plate, put another plate on top and turn it over. Now slide it back into the pan to brown the other side, another 1 - 2 minutes. Slide it carefully onto a plate. Cut in quarters. Put one quarter on each plate, garnish with olives and drizzle with Truffle oil or good olive oil. Serve.
Braised Lamb with Potatoes and Onions Time: 75 minutes
Casseroles and slow-cooked dishes are very popular in Spain. Usually made with pork or lamb, and potatoes and onions slowly simmered with the meat, they are served from the cazuela or dish.
boneless lamb, shoulder or leg, pieces, 14 oz (400gr)
1/4 cup flour
1 tbs paprika
1 large onion
2 cloves garlic
2 bay leaves
1 cup chicken stock
1/2 tsp rosemary
1 tbs olive oil
2 - 3 medium potatoes
In plastic food bag mix flour and paprika. Cut lamb into 1 1/2" (4cm) pieces and trim excess fat. Add lamb to flour and mix to coat well. Heat oil in a heavy pot or Dutch oven with tight-fitting lid. Add lamb (reserve any remaining flour) and brown on all sides. Slice onion; mince garlic. Remove lamb and sauté the onion and garlic until tender and starting to brown, about 7 minutes. Sprinkle with any remaining flour/paprika and stir well. Return the lamb to the pot, add herbs and stock. Cover, turn heat to low and braise for 30 minutes. Cut potatoes into 1" (2.5cm) cubes. Add to the pot, stir well and continue to simmer 30 minutes longer, until potatoes are done. If it starts to dry out add a bit more chicken stock or water. When potatoes are done, remove bay leaves and serve.
Puréed Chick Peas Time: 35 minutes
A simple, savory dish; this also makes enough for 4. You can eat the leftovers as a dip for tortilla chips or crackers, use it as a spread on a sandwich, or, in this case, save it and add it to the pulled pork tomorrow night.
15oz (450gr) chick peas (garbanzo beans)
8oz (225gr) whole tomatoes with juice (1/2 of a 15oz (450gr) can, save the rest for tomorrow)
1 tsp paprika
2 tbs olive oil
1 tbs truffle oil or good olive oil
Open, drain and rinse chick peas. Open tomatoes and remove half of them. Place chick peas and tomatoes in a blender with 1 tbs olive oil, and 2 tbs of the juice from the tomatoes. Purée until well chopped. Add 1 more tbs tomato juice if needed to get purée - but try not to. It should be stiff. Heat 1 tbs olive oil in nonstick skillet. Add puréed chick peas, spread out and cook, over low heat, stirring occasionally, for 20 minutes. We're just drying them out a bit. Just before ready to eat, increase heat to medium and cook, stirring, for 3 - 4 minutes. Remove and place in serving bowl. Make a well in the center and pour in oil. Serve.
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Cooking Schedule: 75 minutes with break |
Start to sauté chick peas |
Cooking for Two? Or more?
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