Tortilla Espanol

Tortilla Espanol
Vegetarian Cooking for Everyone

1/2 cup olive oil
2 lbs. whole or red potatoes, peeled and very thinly sliced
1 large onion, thinly sliced or diced
Salt and freshly milled pepper
6-8 eggs, beaten

Warm 5 tablespoons of the oil in a very wide skillet. (Madison suggests nonstick or cast iron here, but I have had fantastic success with a well heated regular skillet with properly heated oil.) Add the potatoes and cook over medium heat, stirring frequently, until they're cooked through and golden, about 20 minutes. When done, the potatoes will have lost their opaque white centers. Separate any slices that stick together so that they will cook evenly. When done, transfer the potatoes to a bowl with a slotted spoon. If there's no oil remaining in the pan, add another tablespoon and saute the onions until they're lightly browned. Add them to the potatoes and season well with salt and pepper. Pour in the beaten eggs.


Wipe out the pan with a towel and then return it to the stove and add 2 tablespoons of oil. Pour in the egg mixture, smooth down any potatoes that stick up, and cook over low heat until golden on the bottom, about 10 minutes. Invert the omelet onto a plate, slide it back into the pan and cook until set, a few minutes. Invert onto a plate again, cut into wedges and serve.


Variations include adding 2 tablespoons of rosemary to the potatoes while they are cooking or add 1/2 cup of grated smoked cheese such as mozzarella, Gouda or cheddar. I like mine with salsa and tortillas.

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Breakfast Potato Casserole

 

 

Ingredients
6	ounces	potoatoes, frozen hash brown one package
1/3	cup	onion, chopped
1/4	cup	green bell pepper, chopped
8	ounces	whole kernel corn, canned (one can), drained
1/2	cup	cheddar cheese, shredded
1	cup	milk
5	large	eggs, beaten
1/2	teaspoon	salt
1	dash	cayenne pepper, red pepper, ground
1	dash	paprika
Directions:
*substitute: 3 c Frozen shredded hash brown Potatoes. (do not thaw.) Heat oven to 350 degrees F. Cover potatoes with water and drain as directed on package except omit salt. Spread potatoes in ungreased rectangular baking dish, 12 X 7-1/2 X 2 inches. Top with onion, bell pepper, corn and cheese. Mix remaining ingredients except paprika. Pour over cheese. Sprinkle with paprika. Bake 35 to 40 minutes or until knife inserted in center comes out clean.

More free recipes

Three Bean Tortilla Soup

Serving Size : 4 
Amount Measure Ingredient   
1 large tomato
1 small onion -- finely chopped
2 cloves garlic -- minced
15 ounces black beans, canned -- drained and rinsed
15 ounces navy beans, canned -- drained and rinsed
15 ounces spicy chili beans -- undrained
14 1/2 ounces vegetable broth
4 6-inch corn tortillas -- cut in thin strips


1. Heat oven to 425° F. Heat small nonstick skillet over medium-high heat
until how. Add tomato to skillet; heat tomato until skin is blistered and
slightly charred, turning occasionally. Cool tomato slightly. Coarsely
chop.


2. Spray large saucepan with nonstick cooking spray. Add tomato, onion
and garlic; cook over medium heat for 3 minutes, stirring occasionally. Add
black beans, navy beans, chili beans and broth; mix well. Bring to a boil.
Reduce heat; simmer 15 to 20 minutes or until vegetables are tender.


3. Meanwhile, place tortilla strips in ungreased 15x10x1-inch baking pan.
Bake for 5 to 8 minutes or until crisp.


4. To serve, place tortilla strips in soup bowls, ladle soup into bowls.

Cheesy Polenta with Tomato & Basil Sauce

Cheesy Polenta with Tomato Basil Sauce

Recipe By : Good Housekeeping June 97

Serving Size : 6   

Amount Measure Ingredient -- Preparation Method

 1 tbsp vegetable oil -- plus extra greasing

salt and freshly ground black pepper

225 g polenta

4 tbsp chopped fresh herbs, eg oregano, chives

and flat-leafed parsley

100 g freshly grated Parmesan cheese

3 garlic cloves

500 g carton creamed tomatoes or passata

1 bay leaf

sprig fresh thyme

caster sugar

3 tbsp chopped fresh basil -- plus extra garnish

fresh Parmesan shavings -- to serve

1. Lightly oil a 26x16.5cm (10x6 ½ in) dish. In a large pan, bring 1.1

litres/ 2 pints water to the boil. Sprinkle in the polenta, whisking

constantly. Reduce heat and simmer, stirring frequently for 10-15 minutes

or until the mixture leaves the sides of the pan.

2. Stir in the herbs and Parmesan and season to taste. Turn into the

prepared dish and leave to cool.

3. Next, make the Tomato Basil sauce. Crush the garlic, heat 1 tbsp oil

in a pan and fry garlic for 30 secs (do not brown). Add creamed tomatoes,

bay leaf, thyme and a large pinch of sugar. Season with salt and pepper,

bring to boil and simmer, uncovered, for 5-10 minutes. Remove bay leaf and

thyme sprig and add chopped basil.

4. To serve, cut the polenta into pieces and lightly brush with oil.

Preheat a griddle pan and fry for 3-4 minutes on each side or grill under

a preheated grill for 7-8 minutes on each side. Serve with Tomato & Basil

sauce, fresh Parmesan shavings and chopped basil leaves.

To prepare ahead: Complete to the end of step 3. Cover and chill

separately for up to two days.

To use: Complete the recipe.

- - - - - - - - - - - - - - - - - -

NOTES : A popular staple in northern Italy, polenta is now widely

available in supermarkets. It’s bland by itself, but add plenty of

fresh herbs and a little Parmesan, serve with a rich tomato sauce

and the result is delicious.

Preparation time: 15 minutes, plus chilling

Cooking time: 45 minutes

Suitable for vegetarians.

275 cals per serving

VEGETARIAN PAELLA

VEGETARIAN PAELLA
Serving Size : 4 
Amount Measure Ingredient -- Preparation Method

 1/4 c Olive oil
1 1/4 c Long-grain brown rice
1 lg Onion -- peeled and sliced
2 lg Garlic cloves -- crushed
1 pn Saffron strands
3 c Light Vegetable Stock
-(generous measure) OR water
1/2 Lemon -- thinly pared rind,
- cut into thin shreds
Salt
Freshly ground black pepper
1 lb Washed and trimmed leeks
- cut into 1-inch length
1/4 c Frozen peas
1/4 c Black olives, or more

-----TO GARNISH-----
Parsley -- chopped

Heat the oil in a large, deep pan. Add the long-grain
brown rice and onion slices and stir until the rice is
coated and begins to turn opaque. Add the garlic,
saffron, stock or wate, lemon rind and salt and
pepper. Mix well, then bring to a boil. Mix again, to
distribute the saffron coloring.
Arrange the vegetables and olives attractively on top
of the rice. Bring to a boil. Cover with a lid or
oil and simmer for 45 minutes. Sprinkle with parsley
and serve straight from the pan. May be served with
blanched almonds, slivered Brazil nuts or whole cashew
nuts- separately, in a bowl - for people to help
themselves to if they like.

Variation: VEGETARIAN PAELLA WITH ARTICHOKES: Use 4 to
6 globe artichokes instead of the leeks. Very tender
baby artichokes can simply be quartered; otherwise cut
the leaves and choke from the artichokes, then halve
or quarter the artichoke bottoms. Garnish with
artichoke leaves.

Mastercook recipe

Roasted Pumpkin Soup

Roasted Pumpkin Soup
Serves 2


Ingredients:
820gm pumpkin, diced into half-moon pieces
1 onion, peeled and dice
8 cloves of garlic, peeled and smashed
450ml water
200ml fresh milk
1 sprig of fresh Rosemary
2 tbsp olive oil
salt and pepper to taste
Steps:


1. Preheat the oven at 150 deg C. Diced the pumpkin into half-moon shape pieces. Remove the seeds. Sprinkle a tablespoon of olive oil over the pumpkin. Roast it for 15 minutes with a sprig of fresh Rosemary.


2. When time's up, leave the pumpkin to cool. Remove the skin and cut it into cubes.


3. Heat a tablespoon of olive oil in a sauce pan. Saute onion and garlic for 2 minutes. Add the pumpkin and saute for another 3 minutes. Pour in 350ml of water and bring to a boil. Close the lid and leave it simmering for 8 minutes. By this time the pumpkin should be turn soft. Off the fire, and leave the soup to cool down a bit.


4. Pour the soup into blender and blend till smooth. Reheat the soup with 100ml of water and 200ml of milk. Add salt and pepper to taste. Serve hot.

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