Cuisine

Spanish time!

September 29, 2016

Patatas Bravas

 

Ingredients:

4 large potatoes
1/2 onion
2 cloves of garlic
2 cayenne peppers
1 teaspoon of paprika
1 cup of fresh mashed tomatoes
1 teaspoon of flour
Vinegar
2 tablespoons of olive oil
Salt, sugar, water

 

Preparation:

Wash the potatoes and cook in salted water. Heat the olive oil in a pan and add the onion over medium heat. After two minutes, lower the heat and add the chopped garlic and paprika. Mix. Add the tomato puree and stir. Add a pinch of salt, a pinch of sugar and some spice. Mix.
In a glass, mix the flour in 10cl of water and mix. Pour into the pan and mix well. Add a teaspoon of vinegar, mix and turn off.
Once the potatoes are cooked, cut into small cubes and fry them in hot oil. Serve with the previously prepared sauce.

 

Spanish omelette

 

Ingredients:

4 medium potatoes
5 eggs
1/2 onion
1/2 green pepper
Olive oil
Salt

 

Preparation:

Peel and cut the potatoes, onion and bell pepper; put everything in a bowl and season with salt. Heat olive oil in a pan, then add the potatoes, onion and pepper. Cook for 10 minutes over medium heat, with occasional stirring. Beat eggs in a bowl. Drain the potatoes, pepper and onion and mix with eggs. Heat the pan, pour the mixture into the hot oil. Cook the omelette for 5 minutes on each side.

 

Croquetas

 

Ingredients:

5 chopped Serrano ham
1/2 onion
2 tablespoons of flour
500 ml of milk
Salt pepper
Nutmeg
2 tablespoons of oil and coffee butter
2 eggs
100 to 150g of breadcrumbs
100g of flour
50cl of cooking oil

 

Preparation:

Sauté the onions in the oil/butter mix until they start to brown. Add the Serrano ham. Add some pepper and cook for a few minutes. Add flour and cook for 2 minutes, while stirring to incorporate the flour mixture. Off the heat, add the milk and mix. Return to heat and add the finely grated nutmeg. Cook the mixture over a soft fire for about 20 to 25 minutes, stirring constantly. Put the mixture in the fridge for at least 2 hours.
When the mixture is cold, cut out pieces and then give them an oval shape. Roll the croquettes in flour, beaten eggs and breadcrumbs and fry in a pan filled with hot oil.

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