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Spanish Potato Omelet-Tortilla A La Espanola

10/19/2021

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Recipe by Penelope Casas-Tapas: The Little Dishes of Spain
Serves 6
1 cup olive oil
4 large potatoes, peeled and cut into 1/8 inch slices
1 large onion, thinly sliced
Course salt
4 large eggs

  1. Heat the oil in an 8–9-inch non-stick skillet.  Add the slices of potato to the hot oil one at a time to avoid sticking together. Next, add a layer of the onion. Alternate layers of potatoes with layers of onions.
  2. Cook slowly over medium heat, (the potatoes will really “boil” in the oil rather than fry) lifting and turning the potatoes until tender, do not brown.  The potatoes should remain separated, not in a “cake”.  Drain potatoes and onions in a colander, save oil. Make sure skillet is very clean to avoid sticking for later use.
  3. In a bowl, beat eggs with a fork until slightly foamy. Salt to taste.  Add the potatoes to the egg pressing down to cover potatoes completely. 
  4. In the clean skillet, heat 2 tablespoons of the saved oil until smoking point.  Add the potato, onion, egg mixture, spreading it out rapidly. 
  5. Lower the temperature to medium-high.  Shake the pan often to avoid sticking. When the eggs begin to brown underneath, invert the plate of the same size over the skillet and flip the omelet onto the plate. Add about 1 tablespoon more oil to the pan, then slide the omelet back into the skillet to brown on the other side.
  6. Lower the heat to medium and flip the omelet two or three more times, cooking briefly on each side. It should be juicy within. Transfer to a platter and cool, then cut in thin wedges or into 1 ½ -inch thick squares that can be picked up with toothpicks. Serve at room temperature. Can be made ahead and warmed to serve.
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Spiced Pimentos-Red Peppers

10/19/2021

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Recipe by Penelope Casas-Tapas: The Little Dishes of Spain
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Serves 6
​4 red peppers
2-3 tablespoons chicken broth
2 tablespoons olive oil
4 clove garlic, lightly crushed and peeled
¼ teaspoon cayenne pepper
salt
 
 
  1. Place the peppers in an ungreased roasting pan in a 375-degree oven for 17 minutes. Turn the peppers and continue roasting for another 17 minutes. Remove from the oven, cover the pan tightly with foil, and let cool. 
  2. Remove the peppers and deglaze the pan with the chicken broth. Reserve. Peel the peppers, remove the core and seed, and cut each into 8 strips. In a skillet heat the oil till warm but not sizzling hot.
  3. Add the peppers, garlic, cayenne, and salt and sauté slowly over low heat for 3 minutes. Add the reserved pan juices, cover, and cook slowly 5 minutes more. Can be prepared ahead. Serve at room temperature with bread.
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Sausages with Sweet and Sour Figs

10/19/2021

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Recipe by Penelope Casas -Tapas: The Little Dishes of Spain
Serves 8
Prepare the figs one day in advance
 
1 cup sugar
1 cup red wine vinegar
1 stick cinnamon
4 whole cloves
1 slice lemon
1 pound fresh small fresh figs, or ½ pound dried figs, cut in half
1 ½ lb. sausage (sweet Italian sausage)
1 Tbs. olive oil
4 Tbs. white wine
2 tsp. tomato sauce (unsalted)
salt
freshly ground pepper
 
Figs:
  1. Combine the sugar, vinegar, cinnamon, cloves, and lemon slice in a saucepan.  Bring to a boil then simmer for 5 minutes. Add the figs, cover, and simmer for 20 minutes. Cool the figs in the syrup and let them sit, covered, at room temperature overnight.
 
Sausages:
  1. Pierce the sausage skins with a fork in several places. Heat a sauté pan over medium-low heat. Cook the sausages in the olive oil and 2 tablespoons of the wine until the wine evaporates and the sausages are cooked and browned, about 10-15 minutes. Add a few tablespoons of water to the pan if it needed. Remove the sausages, cut them into 1-inch slices and set them aside.
 
  1. Pour most of the fat from the pan. Deglaze the pan with 4 tablespoons of water and the remaining 2 tablespoons of wine. Add the tomato sauce, salt, and pepper and simmer, uncovered, for 2 minutes over low heat.

  2. Remove the figs from the syrup. Save the syrup for another use. Add the figs to the pan, along with the sausages. Cover and cook briefly until the fits are heated.
  3. Serve from the pan or spear pieces of sausage and fig on toothpicks and transfer them with the sauce to a serving casserole and serve.
 
 
 
Notes: To use the leftover fig sauce-drizzle over Manchego cheese slices or drizzled over ripe brie. It can also be served over cooked fish and chicken.

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Shrimp in Garlic Sauce

10/19/2021

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Recipe by Penelope Casas-TAPAS The Little Dishes of Spain
serves 4
½ -3/4 pound shrimp, shelled and deveined (U-15 count)
Coarse salt
8 tablespoons olive oil
3 large cloves garlic, peeled and coarsely chopped
1 dried red chili pepper cut into 2 pieces or 1/8 tsp crushed red pepper
½ teaspoon smoked paprika
1 tablespoon parsley, chopped
1 loaf of artisan bread

  1. Dry the shrimp well and sprinkle salt on both sides. Let sit at room temperature of 10 minutes.
  2. Heat the oil in a shallow 8-inch pan. Add the garlic and chili pepper, and when the garlic starts to turn golden add the shrimp. Cook over medium-high heat, stirring for about 3-5 minutes, or until the shrimp are just done.
  3. Sprinkle with paprika, parsley, and salt. Serve immediately from the pan with some very good artisan bread.

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