So continuing my series of Vegetarian Tapas
Tortilla de Patatas
6 Eggs
1½ tsp Salt
1 cup Olive Oil
2 large Onions (finely chopped)
½ tsp Black Pepper (freshly ground)
900 gms Russet Potatoes (peeled & sliced)
Heat oil in a pan over medium flame. Add potatoes to it.
Stir occasionally until they turn golden and crisp.
Take out the potatoes with a slotted spoon.
Add salt and pepper to the potatoes, and toss them for a while.
Add onions in the remaining oil and sauté till they turn golden.
In the meanwhile, beat the eggs thoroughly in a large bowl. Add the potatoes, onions, remaining salt and pepper to it. Leave it for 5-10 minutes.
Take a smaller pan and put it over medium flame.
Smear the pan with a little bit of oil. Pour half of the potato/onion/eggs mix in the pan. Swish the pan so that the mixture gets evenly spread.
Allow the mixture to cook for a few minutes until the crispy thin egg edge starts to pull away from the pan.
Now, take a spoon and run it around the outside edges to make sure the egg layer has not stuck to the pan.
Slide in the spoon; lift the omelette to turn its upside down. By doing this, the uncooked side will get cooked.
• Cook for another minute or so, and then slide the omelette onto a plate.
• Tortilla de Patata is ready to eat. Serve with bread and sauce.
Garlic mushrooms
3 tbsp. olive oil
1/2 lb. mushrooms, stems trimmed, brushed clean, whole if very sm., or cut in 1/4 inch thick slices
4 cloves of garlic, peeled & thinly sliced
2 tsp. dry (fino) Spanish sherry
1/2 tsp. paprika, preferably Spanish style
1/2 dried red chili pepper, seeded & crumbled, or 1/4 tsp. crushed red pepper
Salt
Freshly ground pepper
I made this in my convection oven. pretty much threw everything into the baking dish
and baked it for 15 mins.
Wednesday, March 3, 2010
Vegetarian Tapas (with an Indian touch) part II
Posted by Elegant Eventz at 1:21 AM
Labels: indian, tapas.Sangria, Vegetarian
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