Tortilla Española

Potato, egg, and onion.  It can’t be amazing, can it?  It absolutely can!

Let me introduce to the foodie wonder that is tortilla española.  It’s a bit like an omelette, but then again, it’s not.  The texture is different and it tastes better cold than hot.  This is one of my favourite tapa dishes, especially in the summer.  Okay, I have many, many favourites, but tortilla española is definitely near the top of my list.

Tortilla Española
Print Recipe
Servings Prep Time
4-6 as a main meal (or 8-12 as a tapa) 15-20 minutes
Cook Time Passive Time
20-30 minutes 1 hour
Servings Prep Time
4-6 as a main meal (or 8-12 as a tapa) 15-20 minutes
Cook Time Passive Time
20-30 minutes 1 hour
Tortilla Española
Print Recipe
Servings Prep Time
4-6 as a main meal (or 8-12 as a tapa) 15-20 minutes
Cook Time Passive Time
20-30 minutes 1 hour
Servings Prep Time
4-6 as a main meal (or 8-12 as a tapa) 15-20 minutes
Cook Time Passive Time
20-30 minutes 1 hour
Ingredients
  • 4 tbsp olive oil
  • 3 medium potatoes
  • 1 large onion
  • 1 tsp salt
  • 6 large eggs
Servings: as a main meal (or 8-12 as a tapa)
Instructions
  1. Preheat the oven to 165 degrees c. Finely slice the potatoes and onions using a food processor, mandolin or knife. Heat the oil in a large, shallow frying pan then add the sliced potato, onion and salt and saute until just cooked.
  2. Break the eggs into a large bowl or measuring jug, beat, then add the cooked potato and onion.
  3. Transfer the mixture to a smaller frying pan or baking tin (if using a pan, make sure it's suitable for oven use). Cook on the hob for a couple of minutes until bottom of mixture has just started to set. * For guidance, my pan is 21.5cm dia by 5cm deep. Make sure your pan is not too shallow - it won't work in a crepe pan.
  4. Move the pan to the middle shelf of the oven and cook for 20-30 minutes until the top is a light golden colour and the eggs have set.
  5. Now tip the tortilla out onto a plate and allow to cool down to room temperature. You can have it warm if you wish, but somehow it always tastes better when it has cooled down.
  6. Slice into wedges or cubes and serve.
Recipe Notes

I love this with a nice cold glass of manzanilla....or a nice glass of red...or a beer.

I really hope you give this one a go.  If you do, please let me know how you get on.

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Meet Fibi

I’m still crocheting away on Sophie’s Universe.  One round to go on my first one and up to Section 8 (I think) on the one for me.  Sometimes I liked to take a week off and do something else, so few weeks ago, I decided to have a go at amigurami, mainly because I fell in love with some Lalylala patterns.  A couple fell into my basket, and I decided to have a go at Fibi the Fox first.

After a few mishaps, mainly because I wasn’t marking the start of my rounds (if you’re new to amigurami, please don’t think you won’t need markers – you will!).  Once I learned about using a scrap of yarn to mark my place, on Dedri’s blog I didn’t look back.

Although I love adapting patterns and I’ve seen a few of the Lalylala ones used as the basis for something else, I decided it would be a good idea to stick with the original design, especially as this was a first attempt.

..so, let me introduce you to Fibi, the cutest little fox you’re ever likely to meet.

Fibi the Fox
Fibi the Fox
Fibi the Fox
Fibi the Fox

I can thoroughly recommend these patterns.  I’ve already started my next one.

Keema Matar

I’ve had a couple of weeks off blogging, as I’ve been battling to overcome a virus for a few months.  I’ve shaken it off now though and getting back to full strength.  We’re heading over to India again for this week’s recipe.  Simple, tasty, and not too spicy – I give you Keema Matar, which is basically the Indian version of mince and tatties.

Keema Matar
Print Recipe
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Keema Matar
Print Recipe
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Ingredients
  • 2 tbsp oil or ghee
  • 2 onions (chopped)
  • 8 cloves garlic (crushed)
  • 5 cm ginger (grated)
  • 4 green chillis (pureed or finely chopped)
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 500 grams lamb mince
  • 250 grams frozen peas
  • 120 ml (1 cup) full fat Greek yoghurt
  • Juice of 1 lime
  • fresh coriander (chopped)
Servings:
Instructions
  1. In a large pot, heat the oil and saute the onion until soft.
  2. Add the garlic, ginger, chilli, cumin, and turmeric and cook for a couple of minutes.
  3. Add the lamb mince and cook until nicely browned. Now add the salt, yoghurt, and peas, cover with a lid or foil, and cook for a further 10 minutes or so.
  4. Stir in the lime juice and serve, topping each portion with chopped coriander and flat breads or rice.
Recipe Notes

I really hope you enjoy this one - it's become a bit of a favourite in this house.  If you're a bit afraid of curry, or not a lover of anything too spicy, this would be perfect for you.  Very aromatic and tasty, with just a bit of underlying spice.

I had my first attempt at making parathas to accompany this - they were so good, but it's also great with chapatis or naan.  If you're aiming for a lower carb option, it is really nice with cauliflower 'rice' too.  As I was typing this up, a thought popped into my head that this would also be tasty topped with potato as a shepherd's pie, or even as a baked potato topping.

Thanks for looking.

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