SPANISH POTATO OMELETTE (OMELETE)

Para ver esta receta en castellano, pulse aquí: LAS RECETAS DE ANGELINES

Hi:

Without a doubt Paella and potato omelette or omelet are the most known spanish dishes! Everyone has it own way to prepare it, with or without onion, a bit runny or well done, thinner or thicker... Here is our way, and of course the best one! You are indeed lucky, because we already showed you the way of preparing paella, so you can know how to prepare the most traditional spanish dishes!

We hope you like the potato omelette!

   (for 4 people):

- 3 medium potatoes

- 4 eggs
- 1/4 onion (optional)
- Oil (cooking olive oil or vegetable oil, because you need quite a bit)
- Salt
- Cayenne pepper (optional)

Option 1 -  WITH onion

- Chop finely about 1/4 of the onion.

- Peal and chop the potatoes in small pieces. We recommend first to cut lengthwise and then chop it in horizontal. 

Option 2 -WITHOUT onion

- Peal and chop the potatoes in small pieces. We recommend first to cut lengthwise and then chop it in horizontal.

- Please go directly to step 2.

First. In a pan place the oil, then add the onion, salt and cayenne pepper. Cook it medium heat, we don´t want to burn it.

Second. When the onion is soft, but still white, place the potatoes, keep it at medium heat.

Third. Move the potatoes and onion, and when they become softer, try to melt the potatoes with a wooden spoon. The process depends on the kind of potato, but should take about 15 min. They should look like the picture below, before adding the eggs. 

Fourth. While the potatoes are cooking, place 4 eggs in a bowl, beat them an add salt to taste. Don´t add to much salt because we already add some to the onion.

Fifth. Add the potatoes to the eggs, be careful and try to drain as much oil as possible from the potatoes before adding them to the eggs. Move until it is an uniform mixture. 

Sixth. Take the oil from the pan, let just a tablespoon of it. Don't trow it away, we will need the oil later. Wait until the oil is hot, on high heat, and place the mixture in the pan.

Seventh. Cook it for about 15 seconds, and turn it over. For that you are going to need a flat lid, see picture, if not you also can use a flat plate, bigger than the omelette. The procedure is to hold the lid with the left hand and the pan with the right, and turn it over using the lid. The omelette stays on the lid, don't worry if some liquid drips, you need some experience.

Eight. Add again just a bit of oil, and place the other side of the omelette to cook. Let it run carefully from the lid, use a wooden spoon to help. Cook it for 20 seconds.

Should looks like the picture!

Don't worry if the first time doesn't look perfect, keep trying!

Enjoy it!

Esteban

Notes:
-  If somebody doesn't like spicy food, don't use the cayenne pepper.
- You also can try and add other elements inside of the tortilla, like red or green capsicum, add them in the second step.
- We normally use piquillo capsicums or roast capsicums as side dish.

BEEF STEW WITH POTATOES (RAGOUT)

Para ver esta receta en castellano, pulse aquí: LAS RECETAS DE ANGELINES

As i´ve told you, Angelines is a really good cooker. I thought that already tried all of her recipes, but at Easter time, she surprised me with a easy and tasty recipe (using the pressure cooker), a beef stew! 

   (for 4 people):

- 3 Potatoes, not too big.

- 1 Onion (We will the half of it)

- 1 Carrot

- 1 green capsicum / pepper 

- 1 red capsicum / pepper 

- 500 gr. of beef for stew (rib roast)

- 1 glass of white wine (aprox. 100 ml.)

- 1 cube od beef stock 

- 1 tin of mushrooms (or 300 gr. of fresh ones) 
- 1 tin of artichoke

- 1 small tin of peas

- Olive oil

- Water

- Salt

- Black pepper

- Chop the onion, and the capsicums. 

- Chop also the beef (for example, in Germany, you could find the meat already cut), in small cubes, aprox. 4cm.

- Cut the garlic.

- Peal and cut the potatoes.

First.  In the pressure cooker place 2 tablespoons of olive oil, and fry lightly the choped oinion and capsicums. 

Second. Then add the beef (salt and pepper to taste), and cook it until is gently fried, cause on that depends that the sauce becomes darker colour.  

Thirth.  Once the meat is cook how we wanted, add the white wine and the beef stock. Let that cook for 2 min. and close the lid. Let it cooling for about 20 min. The cooking time depends on the pressure cooker, if when you open it, the meat is still hard, you should close it a let a bit still cooking. 

Fourth.  Open the cooker and add the mushrooms, peas and potatoes. Close the lid again and let cook for 4 min. (for example, my pressure cooker needs 7 min.)

Fifth.  Open again the lid and place the artichokes, if they are from a tin or froozen, you should cook the with the mixture for 5 min (lid open). But if thea are already cooked, or in oil, you should also warm them the the mixture (about 2 min). 

and... that´s it ! it should looks like that:

 Cheers,

Allende

Notes:
-I really like the artichokes in oil.
-If the sauce is too fluid, you could mixt a half of a tablespoon of flour with a bit of cold water and add it, into the pot.

STEWED POTATOES "RIOJANA STYLE"

Para ver esta receta en castellano, pulse aquí: LAS RECETAS DE ANGELINES

Today we want to introduce to you, one of the most know dishes of La Rioja, Spain. You can see that no some many ingredients are needed, and that its a really easy recipe with tasty results. Hope you are going to like it. 

(for 8 people):

- 1 Kg. of potatoes
- 8 pieces of Chorizo (spanish sausage)
- 1 onion
- 2 dried capsicum (pimiento choricero)
- Tomato sauce
- Paprika
- Salt
- Olive oil

First. Place 2 tablespons of olive oil in a pan on medium heat and add the finely chopped onion. Cook it until is brown.

Second. Add the chorizo and cook until the juices come out.

Third. Add the potatoes in pieces (its important to break up the potatoes with a knife, not cut them). Add salt and paprika to taste. Cook it for 3 or 4 minutes while moving, so they will not stick on the bottom. 

Fourth. Place a tomato sauce tablespoon in the mixture.

 Fifth.  Add cold water until the potatoes are totaly covered (If it is necessary, you could add hot water afterwards if the liquid is leaving). In that moment you could also add the dried capsicum in pieces (remove the seeds before you add them).

Sixth.  Cook for 20 minutes. The time can change depending of the quality of the potatoes. To check if they are ready, poke them with a knife to see if the are soft. 

I hope you like them ¡buen provecho!.

Cheers,

Virginia

Note:
There is a variant placing pork ribbs in adition, to make the dish more filling. If you want to try it, cook the ribbs separately (because the ribbs need more time to cook than the potatoes) and add them in the fourth step.