breakfast · spanish · student meals

¿Qué tiene el almuerzo de hoy?

Did you know that worldwide, Spanish is the most spoken language (after Chinese)?

Languages are not my strong point at all! My brain and my mouth just don’t seem to connect when it comes to that stuff. So if you find yourself completely baffled at the title of this most recent post, don’t in any way feel ashamed. It actually means “what’s for lunch today?” if I’ve translated properly. Because I love the vibrancy and spices found in Spanish cuisine, I thought I might as well make this post Spanish focused.

…Sometimes, I really wish that the UK could adopt the sleep and eating traditions of Spain…

“La comida, the large midday meal in Spain contains several courses. It spans about two hours from 2:00 pm to 4:00 pm, and is usually followed by Sobremesa, which refers to the table talk that Spanish people undertake. Menus are organized according to these courses and include five or six choices in each course. At home, Spanish meals wouldn’t be too fancy, and would contain soup or a pasta dish, salad, a meat or a fish dish and a dessert such as fruit or cheese. Green salad with the meat or fish courses.”

We’d get more sleep and a multi-dish lunch which sounds great to me! If only!

Another confession…

If you are someone who knows me well, you’d probably know that I am blessed (or cursed when it comes to surviving a lecture) with the ability to fall asleep on a whim. You know the talk about 15-20 minute naps- yep that’s me. I can enter straight into REM sleep after 5-10 minutes depending on how exhausted I am. I love sleep almost as much as I love eating. So you can see why I vouch for the UK following suit.

(However when I think about it, it’s quite understandable why one would need to have a siesta to beat the post-lunch drowsiness after this meal actually.)

A Spanish frittata (Tortilla Española)  is an egg-based omelette with starchy potatoes fried in oil, typically vegetable/sunflower oil. Various other ingredients can be added of your choosing including vegetables such as sweet peppers and meat produce such as chorizo or seafood. The beauty about them is that you can serve them hot or cold. So you can enjoy them within the comfort of your home straight from the frying pan maybe with a little Spanish aioli or have it as part of your picnic (if the weather permits). And taking into account how temperamental British weather is, I’d assume you’ll most likely do the former.

My Spanish frittata recipe:spain 1

1/2 large carrot,  washed and finely sliced

6 eggs, medium sized

2 tbsp all purpose seasoning

1 +1/2 tsp white pepper

1 medium onion, finely sliced

1 spring onion, washed and finely sliced (optional)

3 to 4 medium potatoes, washed and finely sliced

1 large tomato, finely sliced with liquid and seeds removed

3 garlic gloves, finely diced

1/4 tsp sugar

1 tsp butter

1 tbsp oil (enough to finely cover the bottom of the frying pan)

1 tsp dried oregano

1 tsp fresh parsley, washed

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Heat up the frying pan and add the butter and oil at a medium heat. When it has reached temperature, add the onions, carrots, tomatoes, potatoes, all purpose seasoning, white pepper (1/2 tsp) and sugar. Saute all these ingredients until softened and caramelised. Add the garlic and saute for a further 1-2 minutes.

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Whisk the eggs in a clean bowl with the parsley, oregano and the remaining white pepper (1 tsp). Pour this mixture into the frying pan and quickly redistribute the vegetables throughout. Cook until the bottom is set and the top just about begins to cook. This should take about 10-15 minutes. As the bottom cooks use a spatula to lift the edges, making sure you do this continuously throughout to prevent it sticking.

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Time to whisk…

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The next part is very important: The Flip!

The easiest way to do this is to get a large plate on top of the pan and invert the frittata onto the plate. Then try your best to carefully slide it back into the pan and allow to cook for a further 10-15 minutes until golden.

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And your done!

All you have to do is slice, sprinkle with some chives/parsley as a garnish and SERVE!
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(With this recipe it should serve about 2 people so you can have half and save the rest for the next morning, if you fancy.)

Thanks for reading guys and talk to you soon 🙂

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