Saturday, July 23, 2011
Abuelita's Gazpacho & Spanish Tortilla
As a birthday gift, our two exchange students from Spain - Julia and Isa - made traditional Gazpacho and Tortilla. Credit must be given to Isa's grandmother for these recipes. On a steamy evening in July, this was refreshing and special. Easy to prepare, it can even be made in a pinch on those nights when a real dinner seems a remote fantasy. Recipes below...
6 tomatoes, peeled
2 green peppers, sliced
1 cucumber, peeled and chopped
1 slice of crusty white bread.
1 garlic clove, sliced
a little olive oil, balsamic vinegar, salt
Puree the tomatoes, peppers, cucumber, bread, and garlic in a food processor. Add oil, vinegar and salt to taste. Press through a strainer to remove the solids. Cool in the fridge until ready to serve.
8-9 small potatoes of the creamy variety (not baking or Idaho), peeled and diced
6 eggs, lightly beaten
salt and pepper to taste
Add the diced potatoes to the beaten eggs to combine. Add salt and pepper to taste. Pour mixture into a medium saute pan over low heat. Cook until nearly cooked through on top and a light golden crust has formed on the bottom. Using a large plate, turn the tortilla over and put back in pan to finish cooking the other side. Remove to a serving platter and slice like pie. (Of course, this dish can be personalized with asparagus or onions or some fresh thyme.)