Fabadas asturianas

Post coming soon but here is an in progress photo

Tortilla: it's all about the lid

I had big plans for cooking last Sunday. I was going to make Minestrone for my lunches, and pumpkin ravioli for our dinner. The minestrone took longer than i expected, and by the time it was ticking away on the stove i couldn't be bothered to make the raviolis. So i decided to do tortilla and salad.

Tortilla is one of our regular stand-bys, like Sag Paneer. It's one of those dishes that define us in a way. Kelsie even included making tortilla in one of her film projects. Anyways, lately i've been having conversations with some of my work mates about how to make tortilla and what can go wrong. I thought i'd document how i do it, and hope it helps.

Here are some tips that i've picked up either from other people or by trial and error:

• Make sure you use the right proportion of eggs to potatoes and onion. Use way more potatoes and onion than egg. The quantities in the recipe below work with a 9" frying pan. If your pan is smaller or larger, adjust quantities as necessary.


• Cook the potatoes and onion really slowly. It usually takes about 20 minutes. You don't want them to brown, just to become tender. The longer you cook the onions the sweeter, less oniony they'll taste.


• It's all about the lid. For perfect tortilla flipping you need a flat lid that is the exact diameter of the pan you're using. In Spain they sell tortilla flipping pan lids. My ma got me the one i use and it works great -- no drips and the tortilla slides back into the pan really easily.


• When you're flipping the tortilla don't freak out. I know this is a strange tip, but i've found the more you hesitate when you're flipping the tortilla the more chance you have of messing it up. Have faith in your trusted tortilla flipping lid, and go for it!

Tortilla Espanola
800g potatoes, peeled
2 large onions, cut in half and sliced
olive oil
salt and pepper
handful of chopped parsley (optional)
6 eggs

1. Cut the potatoes into small pieces. Use a paring knife and slice off little chips of the potato. They don't need to be uniform, just more or less the same thickness.
   


2. Place the potatoes and onions in your frying pan and add olive oil. I usually make sure the olive oil comes about halfway up the sides of the pan. There should be enough onions and potatoes to fill the pan. Turn the heat on low and cover. Cook for about 20 minutes, until the potatoes and onions are tender. Stir from time to time.
   


3. While the onions and potatoes are cooking, put the eggs in a large bowl and beat with salt and pepper to taste. Stir in the chopped parsley if using.
   


4. When the onions and potatoes are ready, drain them and reserve the olive oil. Add them to the eggs and mix well.
   


5. Add some of the reserved olive oil to the pan and turn the heat on medium. Add the egg mixture back to the pan and cook until set. Periodically run a knife around the outside edge of the eggs to make sure they're not sticking. You want to cook the eggs until nicely browned.
   


6. Flip the tortilla. place the lid on the pan, turn the pan over so the tortilla is sitting on it, and quickly slide back into the frying pan.
   
   
   
   
   
   


7. Cook until the second side is set and browned. Turn out onto a serving dish and enjoy! Note: we usually serve this with some mayo on the side.
   

Cook the Book: Ensalada de remolacha y patata

It's April, it smells like springtime in the air and I've decided to mark the new season by starting a 'cook the book' series in here. In this and future posts I'll be trying out recipes from the book you see here on the right. I chose this book because when I visited Granada last time, i got in the routine of watching Karlos Aguinano's program on tv in the afternoon. He's fun to watch and has a great sense of humour. Even though I don't speak spanish (kelsie does), i'm finding it a fun challenge to translate the recipes and try them out at home. The seasonality of recipes matches what i've been getting in my weekly organic veg box too.

Today's recipe is a salad of beetroot and potato along with some other nice additions. Though he's got it listed in the starter section for spring, it could easily work as a light supper.

Ensalada de remolacha y patata (Beetroot and potato salad)
2 cooked beetroot
2 cooked potatoes
200g mushrooms (in the book it was called hongos)
200g cooked green beans
4 leaves of swiss chard blanched
8 radishes
12 prawns or langoustine tails
1 small onion
chopped parsley
olive oil
vinegar and salt

1. In the middle of a plate place the cooked green beans and cover them with the chopped swiss chard leaves and stalks.


2. All around the outside of the plate, arrange the potato, peeled and cut into rounds, alternating with beetroot, also cut into rounds.


3. In a saute pan heat the olive oil and quickly cook the prawns or langoustine tails until they turn pink.


4. Top the salad with the cooked prawns and sprinkle with the chopped parsley.


5. Finally, decorate with sliced onion rings and season with olive oil and vinegar.