The Gastrosite of Spanish Recipes

A Guide to Cooking Correctly by Carlos Mirasierras


Fried eggs among ham & potatoes (Huevos estrellados)

54 Fried eggs among ham& potatoes

Four servings: 2 medium sized potatoes, peeled and sliced, 4 eggs, dry-cured ham in small slices, 4 tbsp of olive oil to fry the potatoes, salt.

Preparation: Fry the potatoes on a pan until they get a somewhat brown color, add the ham so it becomes a bit fried (not in excess as it would become salty), and add the eggs, one by one, or from a bowl until they get fried. Add the necessary amount of salt bearing in mind the cured ham used in the recipe.

Spanish potato Omelete(Tortilla de patatas)

55 Spanish Potato Omelete

Four servings: 3 medium-sized potatoes, sliced; 1 onion, sliced; 5 eggs; salt and oil

Preparation: Start frying the potatoes in a pan with a generous amount of oil (8tbsp/50 cc); better if they get a bit brown, although do not let them get burned either. Add the onion and stir the mixture with a spatula until both elements become cooked. Strain both ingredients to remove the excess of oil, and mix with the eggs, which have been previously stirred in a bowl. Place the mixture made with the potatoes, the onion and the eggs on an anti-adherent pan on an medium fire; the objective is to fry first one side of the tortilla and part of the medium part of it.

Then turn the tortilla over with the help of a dish; also use a spatula to help the tortilla get a round form by pressing the edges inwards and following the inner contour of the pan. Check if the other side has browned, and make sure the central isn't uncooked. A salad is the best garnish for this dish. (How to make a Spanish omelete).

Mixed Spanish omelet (Tortilla a la paisana)

56 Mixed Spanish omelete

Eight servings: 3 medium-sized potatoes, cut into thin slices; eggs; 1 big-sized onion; 100 g green beans (canned); 1 small zucchini; 1/2 red pepper; 75 g green peas; 1green pepper; 150 g potatoes, cut into slices; 50 g chorizo, cut into small cubes; 1/2 cupful olive oil; salt to taste.

Preparation: Heat the oil in a wide frying pain and start frying the potatoes for 10 minutes and immediately add the onion until all the ingredients get a translucent aspect. Add the chorizo slices, stir and add the veggies, and let it all simmer until it gets a soft consistency. Now, move all the ingredients to a sieve to drain the excess of oil. Next, beat the eggs in a bowl and add the veggies, the potatoes and the chorizo slices, and some salt. Place a wide anti-adherence frying pan on a medium fire with 1/2 tbsp of oil, pour the mixture of the bowl, and start frying following the instructions described in the Spanish potato omelet.

Bean and mushroom omelet (Tortilla con trampa)

57 Bean and mushroom omelet

Four servings: 6-8 eggs; 125 g canned white beans; 100 g canned mushrooms cut into slices (assorted fresh ones are a good idea, too); 2-3 tbsp of olive oil; salt & ground pepper.

Preparation: Slightly fry the mushrooms with some oil (not in excess); after 5 minutes of cooking, add the beans and continue the cooking for another 5 minutes, and also add some salt to taste, and reserve somewhere to cool a bit. Whisk the eggs with a pinch of salt, add the mushrooms and beans and move the mixture to an anti-adherent frying pan with some oil on a mild fire to get warm;, spread the oil well on the surface and discard the excess of it. Now, pour the mixture of ingredients in the frying pan; use a wood spatula to stir a bit the ingredients, so as to allow the eggs to set with the solid stuff, andpress down the edge of the omelet, with the aim of "shaping it" round.

Now, take a big plate (to be used as a omelet turner), wider than the diameter of the frying pan, put it on the pan, as if it was a lit, put one of your hands flat on the plate, hold the handle of the pan with the other, raise both things (plate and pan) vertically and turn the pan 180º (now the bottom of the pan is looking to the ceiling). Press the edge of the omelet with spatula (as to round it). The faces of the omelet must have a brown color, so it is necessary to repeat this process.



Scrambled eggs with prawns and mushrooms

(Revuelto de gambas con setas)

141 Scrambled eggs with prawns and mushrooms 2

Ingredients: a few hopped mushrooms; 6 large shrimps; 3 eggs; 3 tbsp milk cream; 1garlic clove, minced; parsley (optional); olive oil; salt.


Wash and chop the mushrooms. Sauté the garlic in some olive oil until it slightly browns; next add the prawns, allow them take on some color and add the mushrooms, and simmer for 2 mins. Finally, add the milk cream, give a stir and add the eggs beaten. What is left to do is to use a spatula to scramble the eggs to the desired cooking point. You can also sprinkle some finely chopped parsley. A variation may be done by adding cured ham, cut into dices instead of prawns.


Majorcan-style eggs (Huevos a la mallorquina)

59 Majorcan style eggs

Ingredients for4 servings:8 eggs; 2onions, cut into rings; 30 g of green peas; 250 g of Majorcan sausage (sobrasada); salt; olive oil;

Preparation: Sauté the onion and the red pepper in some oil; when both ingredients have softened add the sausage, cut into small bits, and give a good stir. Pour this mixture in small clay casseroles, crack two eggs into each one, and add a pinch of salt. Move the casseroles to a preheated oven and grill the eggs at 180ªC (356ºF) until they are cooked to your taste. Serve hot. A variation may include adding peas before cracking the eggs into each casserole.

Scrambled eggs with codfish (Revuelto de bacalao)

60 Scrambled eggs with codfish    

Recipe provided by the Cooking School, IES Escuela de Hostelería de Leioa            

Ingredients for 4 people: 1 onion, finely chopped; 2 garlic cloves; 1 green pepper; 8 oz. of desalted codfish, desalted and shredded, 8 eggs; 2 tbsp of olive oil, a sprig of parsley, finely chopped.

Preparation: Sauté the veggies in order of hardness in some olive oil (first, the onion, second, the garlic and lastly the green pepper). Once the veggies have taken on some color add the codfish, simmer for a 2 mins, add the beaten eggs, and start stirring the ingredients with a spatula to the desired point of doneness of the eggs (better if the eggs are semi-cooked). Sprinkle the parsley on the scrambled eggs. Accompany the eggs with some toasted bread.

Scrambled eggs with mushrooms and serrano ham

(Revuelto de champiñones y jamón)

61 Scrambled eggs with mushrooms and serrano ha

Recipe provided by the Cooking School, IES Escuela de Hostelería deLeioa

Ingredients for 4 servings: 2 garlic cloves, sliced; 14 oz. of mushrooms, sliced; 2.5 oz. of serrano ham, cut into strips; 8 eggs; a few sprigs of parsley, finely chopped.

Preparation: Sauté the garlic and the mushroom slices; add the serrano ham once the first ingredients have taken on some color. Next, add the beaten eggs, start stirring it all with a spatula and simmer to the desired point of doneness of the eggs (better if the eggs are semi-cooked). Sprinkle the chopped parsley on the scrambled eggs.

Some toasted bread is the best partner for this recipe.



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