4 Spanish recipes to make at home!

Name: 4 Spanish recipes to make at home!
Uploaded: 2019-09-03T11:17:48Z
Duration: PT240.687S
Channel: Top Cookist ideas

published on 3 September, 2019 at 13:17

1. Spanish Omelette

INGREDIENTS
350g Potatoes: Cut into a 1.5cm dice
2 Spring Onions: Cut into 1cm lengths
1 Courgette: Cut into quarters lengthways then into 1cm chunks.
1 Red Pepper: Diced
1 Yellow Pepper: Diced
1 Tbsp Cooking oil
80g Butter
6 Eggs: Beaten
Ham
Mozzarella Cheese

METHOD

Heat the cooking oil and 30g of the butter in a large pan and when melted add the potatoes, season with salt and pepper and cook for 10 minutes.
Add the peppers, courgette and onion and more salt, cook for a further 3-4 minutes before removing and allowing to cool for 10 minutes.
Stir in the beaten eggs.
Melt the remaining 50g of butter in a 24cm pan and add half of the omelette mix and cook for 5 minutes.
Add the sliced ham and mozzarella cheese and pour over the remaining omelette mix and cook until the top begins to set which should take around 10 minutes.
Flip and cook for another 3-4 minutes.

2. How to make a perfect Spanish omelette

INGREDIENTS
8 eggs
3 onions (350g - 13oz)
4 potatoes (600g - 21oz)
1 tsp of thyme (dried)
4 cups of olive oil
1 chorizo sausage
Salt and Pepper to taste

METHOD

Peel the onions and potatoes and slice thinly.
Dice the chorizo sausage
Add all the oil to the hot frying pan and heat it.
First fry onions until slightly caramelised and than add the sliced potatoes, cook for 5 minutes.
Add the thyme.
Add the sausage and continue cooking for 10 minutes
Brake 8 whole eggs into a large bowl, add salt and pepper and beat it.
Place a strainer over a heat-proof bowl, add potatoes straining all the oil in the bowl.
Combine the hot potatoes-onion-sausage mixture with eggs and gently stir for one minute.
Cover this mixture with foil and kitchen towel and leave it rest for 15 minutes.
Add one tbsp of the strained oil to a non-stick pan (27cm - 10-inch) and heat it.
Now add the egg mixture, flatten the mixture and cook for 3 minutes
Place an upside down plate over the frying pan and flip the omelette into the plate.
Gently slide the omelet back into the same hot pan and continue cooking another 3 minutes.
Give the pan a little shake so the omelet bounces from side to side molding its nice shape.

3. Spanish tomato toast

INGREDIENTS
tomatoes
olive oil
basil
salt
pepper
garlic

METHOD
1. Rub 1 side of each bread slice with 1 garlic clove half then bake at 190°C for 10 minutes.
2. Rub raw tomato on a cheese grater. Make a tomato sauce and add olive oil, salt and pepper.
3. Spread the grated tomatoes on the bread and serve.

4. 3 ways Empanadas

How To Make Empanada Dough:

INGREDIENTS

3 cups all-purpose flour1/2 teaspoon salt1 ½ sticks unsalted butter1 egg1/4 cup water – gradually add

METHOD

Mix the flour and salt in a food processor.
Add the butter and pulse.
Add the egg and the water or milk (in small increments) continue pulsing until a clumpy dough forms.
To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together.
Split the dough into 2 large ball, flatten slightly into the shape of disks.
Roll out the dough into a thin sheet and cut out round disc shapes for empanadas

Fillings:

Breakfast/Dessert - Wild berries mix empanada:

INGREDIENTS

50gr butter½ cup Brown Sugar1/3 Strawberries1/3 Raspberries1/3 Blackberries
¼ cup milk2 cups caster sugar

METHOD

Melt butter, add berries and coat with butter.
Sprinkle layer of brown sugarCook 5 minutes until softened and sugar has meltedLet it cool
Fill empanadas with berries and brie and bake 15 min.
Combine milk with caster sugar
Once cooked – coat each empanada in milk mixture while they still warm.
Remove and let it set 5 minutes before serving

Lunch - Chicken enchilada empanadas

INGREDIENTS

2 cups shredded

chicken1

red pepper1

tomato diced

1 tbsp oregano

¼ onion chopped

¼ cup tomato sauce

Salt and pepper to taste

Cilantro

1 cup shredded cheese

METHOD

Sauté onion. Add shredded checking and rest of ingredients except for the cheese. Cook 15 minutes. Add cheese and cilantro. Fill empanadas with chicken mixture, add cheeseBake 15 minutes
Dinner - Spanish Empanada:
1 cup tuna in oil 1 red bell pepper1/2 onion4 oz. tomato sauce8 black olives (cut in half)Instructions
Pour the oil from the tuna into the frying pan along with the garlic, cook until fragrant.Add the onions and red bell pepper and continue to cook over low heat.Add in the tuna, tomato sauce, salt and pepper. Cook 15 min.Turn off the heat and set aside to cool.Once cooled, add in diced eggs and olives. CombineFill empanadas and bake 20 min

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