Recipes

In honour of our recent trip to Spain & Portugal, here are two quick and beautiful recipes.

We ate a lot of both of these…delish!

Spanish Tortilla (image courtesy of the foodnetwork.com)

* ¼ cup extra virgin olive oil (cold-pressed is best)

* 1 lb red or white potatoes (organic is best)

* sea salt and black pepper, ground, to taste

* 1 yellow onion sliced

* ½ teaspoon minced or chopped garlic

* 4 eggs, large

* 1 tablespoon parsley, minced

  1. Preheat oven to 375 degrees F.
  1. Heat two tablespoons olive oil over medium heat in 8” ovenproof skillet. Add sliced potato and season generously with salt and pepper. Cook potatoes, turning gently, until softened but not browned, approximately 20 minutes. Remove from pan and reserve.
  1. Add remaining oil and onion. Cook, stirring occasionally, until soft, approximately 10 minutes. Add garlic to onions and cook 2-3 minutes, until softened and aromatic. Return potatoes to skillet, gently stir to combine, and cook an additional 5 minutes.
  1. Reduce heat to low. Beat eggs with the parsley. Pour eggs into skillet over vegetables and shake the pan to evenly distribute the eggs. Cook, without stirring, for 5 minutes. Transfer to oven and cook 10 minutes, or until egg is set.
  1. Cool to room temperature. Remove from pan and cut into 12 thin wedges or squares.

Spanish Flan – easy recipe (image courtesy of allrecipes.com.au)

* 1 cup sugar

* 3 eggs

* 1 (14 oz) can sweetened condensed milk

* 1 (12 fluid ounce) can evaporated milk

* 1 tablespoon vanilla

  1. Preheat oven to 350 degrees F.
  1. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in colour. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to even coat the bottom and sides. Set aside.
  1. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with foil.
  1. Bake in preheated over for 60 minutes or until done. Let cool completely.
  1. To serve, carefully invert on serving plate with edges when completely cool.

Tips: Our experiments with this recipe lead us to believe it’s better to heat up the pan prior to adding sugar. Do not stir, but let it melt slowly. Cook everything in a water bath for even texture.