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...




GAZPACHO
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.


TORTILLA
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.)

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