May 5, 2017 by Varga László
Recently I had some friends over Martin,an Argentinian globetrotter, and Ramona. We had some good time for the weekend, showing them the city, partying and so on.
On Saturday we had a cooking evening under his supervision 🙂 . The menu included from soup to cake, but the thing i liked the most was Tortilla Española – Spanish omelette with potatoes.
It is a very tasty and stomach filling meal, below you have the recipe:
Ingredients (4 servings):
- 2 medium onions
- 1 kg potatoes
- 6 eggs
- 100 ml vegetable frying oil
- Salt and pepper to taste
- Clean and chop the onions
- Peel the potatoes and dice them into small cubes
- Heat the oil in a frying pan, add the cubed potatoes and fry them until golden.
- With a slotted spoon remove the potatoes and set them aside in a large bowl
- Add the chopped onions to the pan and fry them until golden over medium low heat. Remove them from the pan with the slotted spoon and add them to the bowl. Remove the pan from the fire.
- Add to the bowl the whole eggs, salt and pepper to taste, and stir them carefully together.
- Heat up the pan with the remaining oil in and pour over the egg- potato mixture
- Fry over low heat for about 8-10 minutes.
- Place a wide enough flat plate on top of the frying pan and with a single move turn over the fried omlette to the plate, then gently slide it back into the pan, fried side up.
- Fry for another 3-5 minutes and then again with the same move as above, flip the omlette to the flat plate
- Cut into 8 and serve
Category Eggs, Spanish, Vegetarian | Tags: easy,eggs,onions,potatoes,spanish,vegetarian | No Comments
May 14, 2015 by Varga László
I came across this recipe quite a time ago, but up till now whenever I found in shops oxtails, I was never in mood for cooking this dish.
Recently I had a free long weekend and I finally set my mind on it.
Ingredients (6 servings):
- 2 kg cow tail / oxtail
- 400 g canned tomatoes
- 1 l dry red wine (If Spanish is better 😉 )
- 150 g wheat flour
- 2 cups beef stock
- 2 carrots
- 2 medium onions
- 1 bulb garlic
- 1 red bell pepper
- 2 teaspoon chopped ginger
- 50 ml olive oil
- 4 cloves
- 4 bay leafs
- salt and freshly ground pepper to taste
- Cut the tails at each joint, Season the bull tail with salt and pepper.
- Place the tail pieces in a bowl, season with salt and pepper and add enough red wine to cover them all and let them marinate for 30-60 minutes.
- Dice the onions, chop the garlic and ginger.
- Slice thinly the carrots.
- Slice thinly the red bell pepper.
- In a large cast iron pan heat olive oil over medium high heat.
- Remove the tails from the marinade drizzling down the liquid then dust them in flour, removing the excess flour.
- In batches, sear every piece of tail until browned on each side.
- Remove the bull tails from the pan and set them aside.
- Add a bit more oil to the pan and saute the onion and garlic for 5 minutes.
- Add the sliced bell pepper and sate 5 more minutes.
- Add the sliced carrots, bay leafs, cloves and ginger and saute 2 saute minutes.
- Place back the tail pieces into the pan, add the remaining wine and stock.
- Bring to a boil and then cover the pan and simmer it for 3 hours or more until the meat is tender and falling off the bones. Add some stock if needed.v
- Serve with french fries.
Category Spanish | Tags: bay leaf,beef,carrots,ginger,tomatoes,wine | No Comments