Wednesday, March 3, 2010

Vegetarian Tapas (with an Indian touch) part II

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
Freshly ground pepper

I made this in my convection oven. pretty much threw everything into the baking dish
and baked it for 15 mins.