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Tortilla Española

1

 CLASSIC VERSION

Ingredients

- 6 red potatoes, peeled
- 1/2 onion (red or white) chopped
- 3 cloves of garlic chopped (version #1 only)
- 6 eggs
- Olive oil (enough to cover potatoes)
- 2 Tablespoons of milk (adds a little fluffiness)
- Salt to taste and freshly ground pepper

Instructions

Slice potatoes (en rodas, round slices) thinly. Add olive oil to a deep 10" frying pan, add potatoes, chopped garlic, and white chopped onions.

Make sure there is enough oil to cover potatoes. Saute uncovered until the potatoes are soft, but not brown. Drain oil. Save a couple tablespoons, discard the rest.

A little before the potatoes are cooked, mix the eggs and milk. When potatoes are cooked and drained, add them to the eggs and milk mixture. Season mixture with a bit of salt. Heat a 10" non-stick frying and add the two tablespoons of olive oil.

Add the potato and egg mixture and cook on low heat until the egg is set ( fork will come out clean if inserted). Flip the tortilla using the lid of a large pan: Place lid over the frying pan; turn pan over; slide the tortilla cooked side up back onto the frying pan to finish cooking, just a couple of minutes longer.

[Next time you are in Spain buy a Vuelve Tortilla Plate). Remove from heat and let tortilla rest for 15 minutes before serving.

May be served warm or at room temperature. Serve in pie like slices or cut into cubes if serving it to a larger crowd.

Mexican Tacos

SOFT BEEF TACOS

Ingredients

- 1 tablespoon olive oil
- 1 1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
- 1 cup bottled chunky medium-hot salsa
- 1/4 cup canned beef broth
- 2 tablespoons chopped garlic
- 2 tablespoons (packed) dark brown sugar
- 1 tablespoon soy sauce

- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice

- 12 6-inch-diameter corn or flour tortillas

Instructions

Heat oil in heavy large pot over medium-high heat. Sauté half of beef until brown, about 3 minutes. Using slotted spoon, transfer beef to bowl. Sauté remaining beef until brown, about 3 minutes. Return all beef to pot. Add salsa, broth, garlic, sugar and soy sauce; bring to boil. Reduce heat to medium-low, cover and simmer until beef is tender, stirring often, about 1 hour 10 minutes.

Uncover pot and simmer stew until sauce thickens, about 5 minutes. Mix in cilantro and lime juice. Season with salt and pepper. (Can be made 2 days ahead. Refrigerate until cold, then cover and keep refrigerated. Rewarm before continuing.)

Heat tortillas 1 at a time on stove burner, about 10 seconds per side, turning with tongs. Cover with towel to keep warm.

Serve stew with tortillas, allowing diners to assemble tacos.

Makes 4 servings.
 

Matambre

STUFFED BEEF ROLL

Ingredients

- 2 ea Beef sirloin, boneless,

- 1" 4 ea Eggs, hard-cooked - wedged
- 1/2 ea Garlic clove - crushed

- 1 lg Onion - sliced in rings
- 1 c Vinegar, wine, red 3 T Parsley - chopped
- 1 t Thyme, dried 1 t Cayenne pepper
- 6 lg Carrots - quartered lengthwise

-1/4 c Vegetable oil

-2 1/2 c Beef stock
- Salt Pepper, black
- 12 oz Spinach, fresh
 

Instructions

Prepare beef by slicing each steak horizontally to within 1/2" of
the opposite side. Fold open, place in shallow dish, one atop the other.

Combine garlic, vinegar and thyme. Pour mixture over beef, cover,
and refrigerate for 6 hours to thoroughly marinate.

Meanwhile, cook carrots in salted water 20 minutes or until nearly
tender. Preheat oven to 400F. Remove beef from marinade, pat dry with
paper towels.

Remove beef from marinade, pat dry with paper towels, place with
long side of each steak overlapping 2 inches. Pound overlap together with
meat mallet. Spread spinach over entire surface. Arrange cooked carrots
crosswise over spinach. Sprinkle with parsley, salt, red pepper, egg
wedges and onion rings.

Roll beef and filling, tie with kitchen string at 3" intervals.
Place in large roasting pan, pour oil over and beef stock around beef.
Cover, roast 1 hour; adding more stock as needed. Cool 10 minutes, remove
string, slice beef and strain cooking liquid.

This dish is normally served refrigerated with the beef very cold,
which makes for much easier slicing and serving
 

Arepas típicas

STUFFED BREAD

- 1 cup precooked white corn meal

- 1 cup water

- 1 T butter

- salt

Bring water to a boil and add it to the corn meal, stirring thoroughly.

Add the butter and salt to taste. Form into several flat tortillas (around 3mm thick) and roast over a low charcoal fire or on a wire rack over the burner of the stove.

Serve hot with butter and fresh white cheese. You can also top it with tuna salad, chicken, ham and cheese, sauteed tomates and onions, beef, etc.