Tortilla (Spanish Omelette)

This is probably one of the most well-known Spanish dishes…not to be confused with Mexican tortillas!

Preparation Time: 30-45 min.
(6 servings)

Ingredients:
6 eggs
3 medium potatoes
1 onion
1 liter olive oil
Salt

Instructions:
1. Peel and slice the potatoes and onion.
2. Fry the potatoes and onion in plenty of oil on medium heat.
3. Take them out just before they brown and salt to taste. (Place them on a plate on top of a napkin to drain some of the extra oil).
4. Beat the eggs in a bowl with a pinch of salt and mix in the potatoes and onion.
5. Put approx. 2 Tblsp of oil in a frying pan and heat to hot.
6. Pour in the egg, potato and onion mixture and cook on low heat.
7. When the edges come off the pan easily, cover the pan with a plate and flip it over.
8. Gently push the half-cooked tortilla back into the pan to cook the other side.
9. When completely cooked through, place a serving plate over the pan and flip it over in order to remove the entire tortilla in one piece.

Serving Tip: You can serve immediately or eat it cold like the Spaniards often do in a ‘bocadillo’ (sandwich on baguette bread). In this case, I (and many others) like to top it off with a little mayonnaise.

You can also cut the tortilla into small squares and place on top of a piece of baguette bread for an easy, authentic tapa.

Variation: There are many, many variations although the most-common is the basic tortilla. You can add 1 medium diced zucchini or green/red peppers. Just fry them after the potatoes and onions and mix them in. Or you can mix in chorizo sausage or Laughing Cow cheese. My sister-in-law even slices it through the middle once cooked, adds a few slices of ham and cheese and puts it back together. In this case, place it in the microwave for 30 seconds to a minute so it all melts together.

Background/History: It is not possible to give an exact date for when the tortilla first came about as there are many theories out there. However, it originated from the ovurum or egg-cake the Romans made with eggs and milk and when the potato first arrived in Spain in the 16th century from America, someone must have thought it would be a good idea to add fried potatoes to this Roman dish in order to beef the calories up cheaply as in the beginning, potatoes were considered food for the poor. Tortilla became popular with all Spaniards in the middle of the 19th century.

Popular belief has it that a poor Navarre woman who lived in the mountains invented the tortilla when a Spanish general who led the Carlist army asked the woman to give him something to eat and all she had were a few potatoes, a couple of eggs and some onion.

Beef or Tuna Cannelloni

This is obviously an Italian dish, but the Spaniards have taken to it as one of their own and you will often see it served as the first course on the Menu of the Day in restaurants. My mom loves to eat this dish when she is visiting us and asked me for this recipe.

Preparation Time: 30-45 min.
(4-6 servings)

Ingredients:
1 box of cannelloni noodles
3 cans of tuna in water or 1/2 lb. cooked and drained ground beef
3 chopped, boiled eggs (if using tuna)
Sofrito (see my recipe for the ingredients and instructions)
1 cup diced red pepper
6 oz. can of tomato sauce (you may want more or less tomato sauce)
Béchamel Sauce (see my recipe for the ingredients and instructions)
2 cups shredded cheese (we use a cheddar/edam/Emmental mix)

Instructions:
1. Boil the cannelloni noodles as per instructions on the box. Drain.
2. Make the sofrito according to the recipe, adding the red pepper and any other vegetables you choose.
3. Stir in the tomato sauce, tuna or ground beef and boiled eggs if using tuna. Continue to heat over low-medium heat.
4. Make the Béchamel Sauce according to the recipe and set aside.
5. Stir in 2-3 Tblsp of the béchamel sauce into the tomato mixture to thicken it up.
6. Place 1-2 tsp of the tomato mixture on a cannelloni noodle and roll up lengthwise.
7. Place each of the cannelloni noodles one beside the other in a large rectangular baking dish.
8. When all of the noodles have been rolled, spread the remaining béchamel sauce over them.
9. Top with the cheese.
10. Bake at 475º F for 10-15 minutes until cheese melts.

Serving Tip: Serve with an escarole salad. For the vinaigrette, use 1 Tblsp of olive oil, 1-2 clove(s) of minced garlic (fried in that oil), 1 Tblsp red wine vinegar and salt to taste. Serve immediately.

Variation: I also usually add in a cup of diced zucchini and a cup of grated carrots for more veggies.

Bechamel (White Sauce)

We love this sauce, although it isn't exactly diet material. You will need this sauce for many Spanish dishes including some of our favorites likes lasagna, cannoli, deviled eggs and stuffed scallops.

Preparation Time: 10 Min.
(for 4 1/4 cups - plenty for a tasty dish)

Ingredients:
4 1/4 cups of milk (the fattier, the tastier, but also the fattier)
1 1/3 cups flour
9 tblsp butter (or olive oil)
salt
pepper
nutmeg
garlic powder

Instructions:
1. Put butter in a saucepan over low heat until melted.
2. Add the flour and mix together.
3. Gradually add milk while constantly stirring/whisking until you achieve a lump-free, fine sauce.
4. Remove from heat and add salt, pepper, nutmeg and garlic powder to taste.

Preparation Tip: My husband and many others heat the milk first (be careful not to scorch it), but I just use cold milk as does my mother-in-law.

Variations: You can make it as thick as you want by adding more or less milk. When used for Croquettes for example, it must be thick and when used to cover dishes, it can be thinner. Minced onion can be added when melting the butter or you can add some cheese to the milk.

Background/History: There are four theories as to the origins of this sauce. The most-believed theory is the Italians version that it was created in the 14th century by Catherine de Medici's chefs. Others say it was Duke Philippe de Mornay who invented this sauce along with Mornay sauce, Lyonnaise sauce, Porto sauce and Chasseur sauce. And then there is the theory that a 17th century financier named Louis de Bechamel invented it while working as King Louis XIV's chief steward as a way to serve dried codfish. But there are no historical records to back this up. However, still others say it was actually Louis XIV's court chef Francois Pierre de la Varenne who created it and named it in honor of Louis de Bechamel. But it seems that he was just the first person to produce a written recipe. In any case, as most 17th century families could not afford refrigeration, they did not often use milk in their dishes. Thus this sauce was primarily enjoyed by the upper class and royalty.

In Spain, olive oil is often used instead of butter. It is healthier than butter.

Sofrito (Fried Onion, Garlic and Oil Base)

Anyone can make Spanish dishes if you know this recipe as sofrito is the first step in many, many Spanish dishes.

Preparation Time: 5 Min.
(for 1 dish - 10 1/2 oz.)

Ingredients:
4 Tblsp. Olive Oil
1 Cup Chopped Onion
1 Clove Garlic minced (although I usually use 2-3)
A pinch of salt (to taste)

Instructions:
1. Put the oil in a frying pan on medium-high heat.
2. Add the minced garlic and chopped onion as well as the salt.
3. Stir up and let sizzle until onion and garlic are slightly browned.

Variations: Depending on the dish and flavor you want, you can add either a couple of teaspoons of paprika or 9 ounces of tomato sauce.

Background/History: This cooking base in its different variations is used in other countries as well such as Trinidad and Tobago, Cuba, the Dominican Republic, Puerto Rico and Nigeria.

Croquettes (Croquetas)

We looooove themmmm! They make excellent appetizers.

Preparation Time: 30 Min. + Cooling Time

Ingredients:
3 1/2 oz. ham (cured ham is best)
1 onion
4 1/4 cups milk
5 1/4 oz. butter
5 1/4 oz. flour
4 eggs
Salt to taste
Pepper to taste
Garlic powder to taste
Nutmeg to taste
Breadcrumbs

Instructions:

1. Boil 2 of the eggs. Peel and set aside.
2. Finely dice the ham and onion.
3. Put butter in a saucepan over low heat until melted and add the onion and ham until slightly browned.
4. Add the flour and mix together.
5. Gradually add milk while constantly stirring/whisking until you achieve a lump-free fine mixture.
6. Remove from heat and add diced boiled eggs, salt, pepper, garlic powder and nutmeg to taste.
7. Cover mixture with saran wrap and allow to cool.
8. When the mixture is cool, make little balls or elongated balls.
9. Beat the other 2 eggs in a shallow, large bowl.
10. Put flour in another bowl and breadcrumbs in a third bowl.
11. Roll the mixture in the eggs, then in the flour and then in the breadcrumbs.
12. Fry in very oil (preferably olive oil).

Preparation Tip: My husband (and many others heat the milk first - be careful not to scorch it), but my mother-in-law just adds cold milk.

He also uses a frying pan for the breadcrumbs and after placing several croquette balls in them, moves the frying pan back and forth and as the balls roll around, they become evenly coated. Another of his tips is to form a long snake-like shape with a large portion of the mixture and cuts it into several 2 inch pieces in order to shape the croquettes faster.

Also, don't fry too many at once or they will cool the oil, break and make a mess. You can freeze what you don't fry for another time.

Variation: You can use unsalted cod fish, crab meat, diced shrimp, blood sausage, stew leftovers or shredded chicken instead of the ham or even leave out the boiled eggs if you wish.

Background/History: In Spain, they are often eaten as either the first course or second course, especially for supper along with a salad, for example. And they are some of the most common tapas served up in Spanish bars. They seem to have come about as a way to use leftover food.

Salsa Rosa (Pink Cocktail Sauce)

I love this sauce! Americans might say it is Thousand Island Dressing without the chunky stuff.

Preparation Time: 5 Min.(for 17 ounces)

Ingredients:

3 egg yolks
Juice from ½ an orange
2 3/4 oz. ketchup
2 teaspoons of brandy
A few drops of Tabasco sauce
Salt to taste
10 ½ oz. olive oil

Instructions:
1. Put all the ingredients in a bowl except the oil and mix.2. Gradually add the oil.

Serving Tip: Use this sauce to dip shrimp or for anything else you would use a cocktail sauce for really. Spaniards often use it over seafood, deviled eggs, fish, French fries and some people even use it on pasta.

Gazpacho

I used to hate this summer-time Spanish soup/drink until I found this recipe. Now, I can't get enough of it in hot weather. It works best in the Thermomix, but even if you don't have one, just use a blender.

Preparation Time: 5 Min.
(for 6 to 8 people)

Ingredients:
2 lbs. very ripe red tomatoes
1 clove of garlic (if you like garlic, add a couple more...I do)
5 oz. bread crumbs
1 1/2 oz. green pepper (one pepper)
1 1/4 oz. onion
2 oz. cucumber (partially peeled)
1 oz. vinagar (to taste)
salt to taste
1 1/2 oz. extra virgen olive oil (you can use regular olive oil, but it's not the same taste)
8 ice cubes

7 oz. water (to taste)
3 1/2 oz. ice cubes (to taste)


Instructions:
1. Put all ingredients in the blender except for the water and extra ice cubes and blend on medium speed (5 on Thermomix) for 30 seconds.
2. Then, blend at high speed (10 on Thermomix) for 3 minutes.
3. Add the water with the extra ice cubes and stir.


Serving Tip: I usually drink it in a cup, but you can serve it in a bowl with the same vegetables used in the recipe (diced) and bread pieces.

Variation: Use 4 ripe avocados instead of the tomatoes.

Background/History: It is difficult to give an exact date or timeframe as there really are no records, especially since it was considered a lower-class food. However, it was created in Andalusia where the summers are very hot and the people needed food that was cheap, easily prepared with local ingredients and rich in water and mineral salts so they wouldn't get dehydrated. It has now become one of Spain's most famous dishes.