Spanish Recepies
Páginas: 3 (555 palabras)
Publicado: 7 de mayo de 2012
Spanish recipes
Tortilla de patatas - Spanish omelette
(Wikipedia) The Spanish omelette or Spanish tortilla is a typically Spanish dish consisting of a thick egg omelette made with potatoes andfried in olive oil. The potatoes, ideally starchy rather than waxy ones, are cut and then rinsed in water to remove excess starch, then fried in olive oil at a moderate temperature until they are softbut not brown, then drained, mixed with raw beaten eggs, and slowly fried in a pan. The tortilla is fried first on one side and then flipped over to fry on its other side. This may be done with the helpof a plate or a "vuelve tortillas" (a ceramic lid-like utensil made for this particular purpose). Wetting the plate prevents the tortilla from sticking when it is slid back into the pan. Otheringredients, especially onions, can be added. Ingredients: - 4 big potatoes (6 or 7 in case they are small) - 4 eggs - 1 big onion - extra virgin olive oil - salt
The procedure:http://www.youtube.com/watch?v=4AjN-5oX8as
Salmorejo sauce (This is the sauce which you ate with the Spanish omelette)
(Wikipedia) Salmorejo is a cream consisting of tomato and bread, originating in Córdoba (Andalucía) inthe south of Spain. It is made from tomatoes, bread, oil, garlic and pepper. Normally, the tomatoes are skinned and then puréed with the other ingredients. Ingredients: 500 g ripe tomatoes. 1 or 2clove(s) of garlic (Depending on whether you really like garlic). 50 g ripe green pepper. 100 g bread (Preferably with lots of bread crumbs). 1 tea spoon vinegar.
125 ml extra virgin olive oil. 1tea spoon Salt.
The procedure: Skin the tomatoes and remove their cores. Using a blender, liquefy the tomatoes, pepper and garlic and add the vinegar and seasoning. Soak the bread in water untiltender, then wring it out. Next, add half of the bread and blend until smooth. Continue adding bread and olive oil and blending until the cream has a smooth, creamy consistency. Taste it and add more...
Tortilla de patatas - Spanish omelette
(Wikipedia) The Spanish omelette or Spanish tortilla is a typically Spanish dish consisting of a thick egg omelette made with potatoes andfried in olive oil. The potatoes, ideally starchy rather than waxy ones, are cut and then rinsed in water to remove excess starch, then fried in olive oil at a moderate temperature until they are softbut not brown, then drained, mixed with raw beaten eggs, and slowly fried in a pan. The tortilla is fried first on one side and then flipped over to fry on its other side. This may be done with the helpof a plate or a "vuelve tortillas" (a ceramic lid-like utensil made for this particular purpose). Wetting the plate prevents the tortilla from sticking when it is slid back into the pan. Otheringredients, especially onions, can be added. Ingredients: - 4 big potatoes (6 or 7 in case they are small) - 4 eggs - 1 big onion - extra virgin olive oil - salt
The procedure:http://www.youtube.com/watch?v=4AjN-5oX8as
Salmorejo sauce (This is the sauce which you ate with the Spanish omelette)
(Wikipedia) Salmorejo is a cream consisting of tomato and bread, originating in Córdoba (Andalucía) inthe south of Spain. It is made from tomatoes, bread, oil, garlic and pepper. Normally, the tomatoes are skinned and then puréed with the other ingredients. Ingredients: 500 g ripe tomatoes. 1 or 2clove(s) of garlic (Depending on whether you really like garlic). 50 g ripe green pepper. 100 g bread (Preferably with lots of bread crumbs). 1 tea spoon vinegar.
125 ml extra virgin olive oil. 1tea spoon Salt.
The procedure: Skin the tomatoes and remove their cores. Using a blender, liquefy the tomatoes, pepper and garlic and add the vinegar and seasoning. Soak the bread in water untiltender, then wring it out. Next, add half of the bread and blend until smooth. Continue adding bread and olive oil and blending until the cream has a smooth, creamy consistency. Taste it and add more...
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