Mexican meal: Tortilla wraps and beans

mexican3INGREDIENTS:
1 large onion, finely chopped
1 large red pepper, cut into thin strips
2 400g jars kideny beans
3 cloves garlice, finely chopped
150ml vegetable stock
chilli powder
sweet paprika
coriander
cumin
salt and pepper

mexican21 iceberg lettuce
salt

1 carton natural yoghurt
1 carton Greek yoghurt
squeeze lemon juice
salt

tortilla wraps

mexican1Heat some olive oil in a deep-sided frying pan and fry the onion gently until soft. Add the garlic and fry for another couple of minutes. Add the red pepper and fry for about 5 minutes.

Add the spices and stir well.

Pour in the tomatoes and fry for another minute or so. Add the kidney beans and heat through. Pour over the vegetable stock and bring to the boil.

Cover and simmer for 10 minutes and then remove the lid to evaporate excess liquid.

Leave to cool.

Meanwhile prepare the other dishes.

Finely shred the lettuce and sprinkle with salt.

Mix the yoghurt in a bowl and season with salt and pepper. Add the lemon juice.

Heat a frying pan over a low flame. Warm the tortilla wraps through on both side. Transfer to a plate and cover with a cloth to keep warm.

Tortilla de patatas

Tortilla de Patatas

Tortilla de patatas

 

 

 

 

 

 

 

 

This makes a fairly small omelette for 2 or 3 people.

INGREDIENTS:
1 medium-sized onion, finely chopped
3 large potatoes, peeled
5 eggs
salt and pepper

Cut each potato lengthways into quarters. Thinly slice the potatoes crossways. Soak in water to get rid of the excess starch and then drain.

Heat some olive oil in a frying pan and add the potatoes. Mix well so that they are thoroughly coated in the oil and begin frying on a high heat. Fry for 10-15 minutes, turning every 5 or so minutes. After you’ve turned the potatoes, turn the heat up for a minute or so and then cover and turn the heat down for another couple of minutes so that the potatoes get a bit of colour and cook in the steam at the same time.

After about 5 minutes, sprinkle over the onions and fry with the potatoes.

Meanwhile, crack the eggs into a bowl and beat. Season with salt and pepper.

When the potatoes are cooked, leave to cool down before combining with the egg.

Heat some oil in the frying pan and pour in the egg/potato mixture when the oil is hot. Set the timer for 1 minute and cook on a high heat. Turn down the heat, cover and cook for 2 minutes. Flip the tortilla. Turn the heat up and cook again for 1 minute on high before covering and turning down the heat for 2 minutes. Check the tortilla is cooked in the middle and serve.

It’s nice to make some garlic mayonnaise to serve with it. For a recipe and video, see this post.

Tortilla de patatas con ajetes – Spanish potato omelette with garlic sprouts

Tortilla de patatas con ajetes

Tortilla de patatas con ajetes

Now’s the season for “ajetes” (garlic sprouts) so there will be plenty of opportunities to try out different recipes. This one is a combination of a traditional Spanish omelette and the garlic. This is a large tortilla and makes enough for 6-8 people.

Ajetes - Wild garlic

Ajetes – garlic sprouts

INGREDIENTS:
1200g potatoes, finely sliced
7 eggs
1 onion, roughly chopped
1 handful garlic sprouts, cut into pieces

METHOD:
Finely slice the potatoes and wash in cold water.

Heat some olive oil in a deep-sided frying pan and add the potatoes. Mix well so that they are thoroughly coated in the oil and begin frying on a high heat. Fry for 10-15 minutes, turning every 5 or so minutes. After you’ve turned the potatoes, turn the heat up for a minute or so and then cover and turn the heat down for another couple of minutes so that the potatoes get a bit of colour and cook in the steam at the same time.

Sprinkle over the chopped onion and garlic and continue cooking until everything is cooked.

Meanwhile, beat the eggs in a bowl and season with salt. Add a splash of milk.

Spoon into the eggs and mix well.

Find a frying pan that will fit a flat plate or flat saucepan lid. I have a large lid for the pan for making cheese and this works really well with the largest frying pan I have. I’ve found that the easiest way to flip the omelette is by using a saucepan lid. That way, you can use the handle to help you. To flip the omelette, you need to be confident and it’s best done over the sink – confidently and quickly are key.

Heat some oil in a frying pan. When the oil is hot, quickly pour in the egg and potato mixture. Set the timer for 1 minute and cook on a high heat. Turn down the heat, cover and cook for 2 minutes. Flip the tortilla. Turn the heat up and cook again for 1 minute on high before covering and turning down the heat for 2 minutes. Check the tortilla is cooked in the middle and serve.