Spanish Spicy Sausage And Cheese Tortilla Food

SPANISH TORTILLA

Steps:

• Peel the potatoes using a speed-peeler, then carefully cut them into thin slices. Pat the potato slices dry with a clean tea towel.
• Peel and finely slice the onion. Drizzle 2 tablespoons of oil into a small frying pan over a medium heat, then add the onion and potatoes.
• Turn the heat down to low and cook for 25 to 30 minutes, or until the onions are turning golden and the potato slices are cooked through. Try not to stir it too much or the potatoes will break up - just use a fish slice to flip them over halfway through.
• Crack the eggs into a mixing bowl, season with a tiny pinch of sea salt and black pepper, then whisk together with a fork.
• When the onions and potatoes are cooked, remove the pan from the heat and carefully tip them into the eggs. Transfer the mixture back into the frying pan and place it over a low heat. Cook for around 20 minutes, or until there's almost no runny egg on top.
• Use a fish slice to slightly lift and loosen the sides of the tortilla. Carefully flip the pan over a dinner plate and tip out the tortilla, then slide it back into the pan and cook for another 5 minutes, or until golden and cooked through.
• Turn out the tortilla onto a serving board, then cut into 6 wedges and serve hot or cold with a simple green salad.

THREE CHEESE AND SPICY SAUSAGE BAKED PASTA

Steps:

• Preheat the oven to 450 degrees F.
• Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil and stir in the chopped basil. Season with salt and pepper.
• While the sauce simmers, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon.
• Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions instruct. Drain the pasta and add it to the large bowl.
• Add the tomato sauce and half each of the mozzarella, provolone and Parmesan cheeses to the bowl and stir well to combine. Transfer the pasta-sausage mixture to a 3- to 4-quart baking dish and top with the remaining mozzarella, provolone and Parmesan cheeses. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest about 10 minutes before serving.
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SPANISH OMELET WITH CHORIZO (TORTILLA DE CHORIZO) RECIPE

Steps:

• Cut the chorizo sausage into slices approximately 1/4-inch thick.
• In an 8-inch heavy-bottom frying pan, pour 1-2 tablespoons olive oil to coat the bottom. Heat on medium flame. When hot enough, place chorizo slices into the pan and brown, turning each slice once. The sausages will release fat as they are heated.
• When the sausages are browned, remove from heat and pour out excess fat and oil.
• Place sausage on a plate.
• Crack the eggs into a small mixing bowl and beat the eggs with a whisk or fork. Add about 1/2 teaspoon salt. Add the chorizo slices and mix.
• Heat same frying pan on medium-low heat, adding 1-2 tablespoons of olive oil if necessary. When warm, pour in egg-chorizo mixture and cook eggs.
• When the bottom of omelet is browned, carefully fold omelet in half. Then, flip omelet over using a spatula to ensure that egg mixture in the center is cooked.
• When eggs are no longer runny and are cooked in the center, slide out of the pan onto a plate.
• Serve with slices of fresh baguette.

SPANISH SPICY SAUSAGE AND CHEESE TORTILLA

Steps:

• 1. Heat 1 tbsp of the oil in a 8-inch non-stick frying pan and fry the sausage until golden brown and cooked through. Lift out with a slotted spoon and drain on kitchen paper.
• 2.Add a further 2 tbsp oil to the pan and fry the potatoes and onions for 2-3 minutes, turning frequently (the pan will be very full).
• 3.Cover tightly and cook over a gentle heat for about 30 minutes turning occasionally, until softened and slightly golden.
• 4. In a large mixing bowl, beat together the eggs, parsley, cheese, sausage and plenty seasoning.
• 5. Gently stir in the potatoes and onions until coated, taking care not to break up the potato too much.
• 6. Wipe out the pan with kitchen paper and heat the remaining 2 tbsp oil.
• 7. Add the potato mixture and cook, over a very low heat, until the egg begins to set. Use a metal spatula to prevent the tortilla from sticking and allow the uncooked egg to run underneath.
• 8. Preheat the grill (broiler) to high. When the base of the tortilla has set, which should take about 5 minutes, protect the pan handle with foil and place the tortilla under the grill until it is set and golden.
• 9.Cut into wedges and serve garnished with parsley.

TORTILLA WITH CHORIZO

Steps:

• Preheat oven to 450 degrees F.
• Heat canola oil in a 12-inch nonstick or cast iron saute pan over medium high heat. Add onions and peppers, cook until tender, about 5 minutes. Add chorizo, potatoes, garlic, and cilantro stirring carefully as to not break up the potatoes, cook 1 more minute. Season with salt and pepper.
• In a large bowl whisk eggs with a pinch of salt until well blended. Add eggs to the pan with the chorizo mixture. Stir gently with a heatproof spatula, allowing the bottom to cook, pulling away at the sides to allow the egg on top to run underneath as if cooking an omelet.
• When eggs are mostly set but still a little runny place pan in oven for about 5 minutes until set and slightly puffed and brown on top.
• Remove from oven. Cut into wedges. Serve warm or at room temperature.

SPANISH TORTILLA

Steps:

• Put a large non-stick frying pan on a low heat. Cook the onion slowly in the oil and butter until soft but not brown - this should take about 15 mins. Meanwhile, peel the tomatoes (if using) by scoring the skins with a cross, putting them in a bowl and pouring over just-boiled water. Drain the water after 2-3 mins and the skins will peel away easily. You can then coarsely grate them.
• Add the potatoes to the pan, then cover and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly. When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.
• Put the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking.
• Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley. To accompany the tortilla, take slices of warmed baguette, stab all over with a fork and rub with the remaining garlic, pile on the grated tomatoes and season with sea salt and a drizzle of olive oil.

SPICED TORTILLA

Steps:

• Heat the oil in a large frying pan. Fry the onion and half the chilli for 5 mins until softened. Tip in the spices, fry for 1 min more, then add the cherry tomatoes, potatoes and coriander stalks to the pan. Season the eggs well, pour over the top of the veg and leave to cook gently for 8-10 mins until almost set.
• Heat the grill and flash the tortilla underneath for 1-2 mins until the top is set. Scatter the coriander leaves and remaining chilli over the top, slice into wedges and serve with a green salad.