TORTILLA de PATATA
600g Nicola potatoes
4 whole eggs [preferably free range or organic]
1 red capsicum
20g baby spinach
1 head of garlic
1 onion [white or red Spanish]
salt, pepper and oil
Peel about 600g of Nicola or Dutch cream potatoes and cut into small pieces. You should end up with about 420g of cut potatoes.
Peel one medium Spanish/red onion and slice. In a large frying pan add 200ml of olive oil and fry together onion and potatoes while tossing or stirring until soft but not yet golden brown and crispy. Drain well and reserve.
On an oven tray roast one whole red capsicum and one whole head of garlic in oven for 15 minutes at 180 degrees. Place capsicum into bowl, cover with glad wrap and sweat for 15 min until cold and skin has separated. Peel and wash out seeds. Cut into thin slices. Use about 30g only and reserve the rest.
Let garlic cool and then squeeze out soft centres of cloves. Discard all husks. Use about 10g only and reserve the rest.
Blanch 20g of baby spinach in boiling water for 10 seconds and refresh in ice-cold water.
Put soft fried potatoes, roast capsicum, onions & garlic into a larger mixing bowl. Add 4 whole eggs and season with salt and pepper.
Mix all ingredients well and rest for 5 minutes.
Add 20ml of vegetable oil to a 20cm non-stick frying pan. Make sure pan is quite hot, just before oil is starting to smoke then pour in all mixed ingredients. While moving pan stir mixture for about 30 seconds like making an omelette, then turn down heat to very low and cover with a lid [flat with low edges]. Cook for about 4 minutes making sure the bottom doesn’t get burnt. Turn off flame and let rest for another 4 minutes with lid on, then loosen sides and rattle frying pan a bit to loosen.
With lid on top turn over frying pan so tortilla is now resting on the lid. Return pan to heat and add another 20ml of oil. When hot slide tortilla back into frying pan, reduce heat to very low again and cook for a further 2-3 minutes with lid on top. Rest for another 4 minutes.
Turn out again onto serving plate. Cut into portions and serve with aïoli or your preferred condiment.
The perfect follow up and accompaniment to last month’s Croquetas de Bacaloa, served here with seasonal asparagus.
8 ripe tomatoes
3 red capsicums
½ head of garlic [6-8 cloves]
50g raw almonds – roasted separately
50g raw hazelnuts – roasted separately, remove loose skin
150 gr stale bread
50ml sherry [or red wine] vinegar
100ml extra virgin olive oil
150ml vegetable oil/cottonseed oil
Salt/pepper to season
Roast the tomatoes, capsicums, and garlic (cut 1 cm off the top to expose cloves) in oven at 180 deg for 20 minutes – then let cool.
Cut bread into squares and fry to golden brown colour in vegetable oil and drain.
Peel tomatoes and capsicums, squeeze garlic out of bulbs.
Put all ingredients in a blender and add remaining ingredients. Do not blend, but only blitz 4-6 times for about 3 seconds until consistency is right – all needs to be combined but still a bit coarse or lumpy
Keep refrigerated or freeze in airtight container.
CROQUETAS de BACALAO
makes about 40 croquetas
1 ltr milk
1 smaller onion
2 bay leaves
500g of boneless salted cod (skin on)
600g Dutch cream potatoes (peeled)
30g finely chopped dill
30g finely chopped parsley
garlic oil (mix 1 small clove of minced garlic with 25 ml olive oil )
Start cooking the peeled potatoes in a pot covered with water until soft.
Soak salted cod for 3 days in fresh water, changing it daily. Always keep refrigerated.
Remove the cod from the water and place in a pot with milk, 1 medium sized onion (peeled and cut into 4) and the bay leaves.
Bring milk to the boil. Once boiling, turn down to a slow simmer and cook for 10 min.
Strain and discard bay leaves and onion.
Lightly rinse the cod with water to remove any cooked milk solids. Do not remove the skin as it contains gelatinous substance and flavor.
The potato should be soft enough to mash. Before mashing, add the salted cod, chopped dill and parsley, all of the rind and juice of the lemons and the garlic oil.
Mash really well and season with sea salt
Place covered in cool room until mix is firm (best overnight)
Roll into 30-35gm balls or cylinders. Once rolled and crumbed they can be used immediately or frozen in re-sealable bags for later
Crumb (flour, milk/egg mix and panko crumbs) and deep-fry at about 170 deg until golden brown
Serve with Aïoli (or use commercial mayonnaise with added minced or roasted garlic].