Tortilla de Patata - Simply the Best

Well certainly what defines a great dish is your own taste to start with, and your own palate, and if you like that type of dishes, you know? Ingredient may be the most important part of a dish for me. To start with the simplest and greatest of all times is Spanish cuisine. The Spanish Tortilla is a great dish that can be prepared any time and the ingredients can be easily found anywhere on earth! Tortilla is a super dish for old and young! When I get back from work and don't know what to cook, the first thing that pops in my mind is the Spanish tortilla. It's so easy to make and can be prepared for less than ten bucks. It's a real bargain which saves you costs but also time in preparing the exquisite dish for your loved ones. I consider this the basic recipe for Spanish Tortilla and aim to show you that with this Tortilla recipe the making of this Spanish quiche or savory pie's really not difficult at all! You will find this easy Tortilla recipe - which contains only eggs, potato, onion, salt and pepper on the counter of just about every Spanish tapas bar, often accompanied by one or more variations on the recipe.

For this Tortilla recipe for the classic Spanish eggs and potato quiche you will need the following ingredients.

1 Pound Potato, in thin slices;
1 Onion, medium size, in thin slices;
4 Eggs;
dash Milk
5 or 6 tablespoons Olive Oil (for baking of the potato and onion);
1 tablespoon Olive Oil (for baking of the Tortilla);
1/4 teaspoon Salt (or to taste);
fair dash Black Pepper, preferably freshly ground;

The above quantities of Potato, Onion and Egg should be enough to make a nice Spanish Tortilla, of which you can cut eight or twelve beautiful slices.

Spanish Tortilla Preparation

Preparation of a Spanish Tortilla is really a lot easier than it would seem:

• Heat the Olive Oil in a Saucepan and softly sautee the Potato, Onion, Salt and Pepper for like fifteen minutes until the Potatoes are just done; Keep stirring the mix regularly, you want the Potato and Onion to look golden, not burned;

• Leave the Onion and Potato mix to cool until luke warm; Putting the mix in a colander on top of a bowl is an efficient way to get rid of the excess oil;

• Stir the Milk through the Eggs, add a pinch of Salt and freshly ground Pepper, and stir thoroughly;

• Add the Onion and Potato mix to the Eggs, stir softly until you are sure that all potato particles are covered on all sides, and leave to rest for a minute or so;

• Heat the tablespoon of Olive Oil in an 8 inch (20cm) diameter frying pan or skillet;

• Slide the Egg and Potato mix into the frying pan; Use the backside of a fork or spoon to push any pieces of Potato protruding from the mix back down, making sure everything is covered in egg;

• Bake the Tortilla for like a minute on medium heat, then switch heat to low; Depending on how far you let the Onion and Potato mix cool down, it may take anywhere in between 10 to 20 minutes for the Egg at the top to get done; You may use a lid on the pan to retain the heat;

• As soon as the Egg at the top of the Tortilla sets, slide a large flat plate on top of the frying pan and turn the Tortilla around on the plate; Slide the Tortilla upside down back into the frying pan:

• Few minutes later it's done! 

Breath-Taking Orecchiette con Cime di Rapa

Orecchiette con cime di rape is the signature dish of the Puglia region of southern Italy. Orecchiette literally translates as "little ears". They look like little bowl shaped discs that are ideal for catching the wonderful sauce they are to be tossed with. 

Every village in the Puglia region has a special way of making them. It is worth the effort and expense to seek out the best orecchiette you can find to make this dish, but if necessary Barilla is the brand that makes orecchiette that are readily available at most supermarkets. I am aware that orechiette pasta cannot be found in many countries but sometimes it depends on luck and occasionally food stores come up with new stuff. 

My place in Singapore for example, I depend on public transport that carries me to the center of the city. Right there at ION shopping mal, there is an Italian store that sells authentic Italian products. Otherwise it’s almost mission impossible to get orecchiette in Asia.

This classic dish features cime di rape, also known as broccoli rabe in English, or sometimes referred to as turnip greens. I was able to find broccoli rabe at a local grocery store, but you may need to go to a local Chinese or Italian produce market. Make sure it is nice and fresh, your dish will be a real treat.

Ingredients:

2 bunches (about 2-3 pounds) broccoli rabe (damage $ 4.00)
2 cloves of garlic, minced
2 anchovy fillets, chopped (damage $ 3.50)
extra virgin olive oil
some salt
grated pecorino cheese (damage $ 3.50)
1 pound dried orecchiette pasta (damage $ 3.50)

First put a large pot of water to boil, add salt generously. Wash your broccoli rabe, and cut off any hard stems.  Put the broccoli rabe to boil in the salted water for about 10 minutes. When it is tender, remove it from the water with a slotted spoon, drain in a collander and set aside. You will use this same water to cook the pasta, so don't pour it out.

Next add the orecchiette to the same boiling water, and cook according to the package directions. You want the orecchiette cooked, but still al dente. While the pasta is cooking, you will prepare the broccoli rabe condiment for your pasta. In order to get the consistency I like, before heating the broccoli rabe with the other ingredients, I put it in the food processor and pulse it a little bit. You can coursely chop it to your desired consistency prior to using. In a large skillet heat about 1/4 cup extra virgin olive oil. Add the garlic, and stir until brown, I personally love to have lot’s of garlic. Then put the chopped anchovies and break them up with your spoon. Add the broccoli rabe to the skillet and stir well until all the ingredients have combined. You may want to add a little bit of salt, and perhaps a pinch of crushed red pepper flakes or some chilli padi (some fusion doesn’t hurt) 

When the pasta is done (usually 7 to 8 minutes), drain it, and add it to the skillet. Toss all the ingredients together over medium heat until they are well blended together. Add more extra virgin olive oil if needed. Serve your orechiette with a sprinkling of grated pecorino cheese on top, and enjoy with a nice red wine.

Buon appetito!