Spanish White Bean Tortilla With Piri Piri Sauce Recipes

Steps:

• Combine all of the ingredients except the garlic in a saucepan over high heat. Cook, stirring, for 4 minutes. Stir in the garlic, remove from heat, and allow to cool to room temperature. When the mixture is cool, pour into the bowl of a food processor and pulse several times until smooth. Strain the sauce through a fine mesh strainer. Pour the sauce into a glass container and cover. Let sit for 7 days before using.

Steps:

• For chiles, the authentic variety is malagueta, but I've used jalopeno or habanero.
• Pack the chiles and peppers into a sterilized jar with the salt.
• Seal and leave for 4 weeks.
• After 4 weeks, put in a food processor, add the vinegar and blend.
• Put in a bottle, keep in a cool, dark place and let the flavors meld for a week.
• Enjoy!

Steps:

• Combine all of the ingredients except the garlic in a medium heavy saucepan and cook, stirring, over high heat for 4 minutes.
• Add the garlic, remove from the heat, and let cool to room temperature.
• Pour into a food processor or blender and pulse until smooth.
• Strain through a fine-mesh strainer.
• Refrigerate in an airtight container for 7 days before using.

Steps:

• Use a large non stick pan for the first part of preparation and a 9" non stick pan for the final preparation.
• In large pan, layer potato, onion slices, olive oil and coarse salt to taste.
• Cook over medium heat, lifting and turning the potatoes/onion occasionally, until they are tender but not brown.
• Don't be afraid if they brown a little, you want them to be cooked.
• The potatoes will remain separated, not in a "cake".
• Meanwhile, in a large bowl beat the eggs with a fork until they are slightly foamy.
• Let stand until potatoes are done.
• Remove the potatoes from the skillet and drain them in a colander, reserving about 3 tablespoons of the oil.
• Add the drained potato/onions to the beaten eggs while the potatoes are still hot.
• Press the potatoes down into the eggs so they are completely covered.
• Let mixture stand for 15 minutes.
• Heat two tablespoons of the reserved oil in the 9" pan.
• Add the potato/egg mixture to the pan rapidly spreading evenly with a pancake turner.
• Move the pan around and shake once in a while to evenly brown the mixture and keep it from sticking.
• You can use the edge of the pancake turner (or a fork) as the mixture sets to form the sides to a more vertical orientation away from the sides of the pan.
• Once the mixture is brown (this is the tricky part) place a large plate upside down over the pan.
• Turn the pan upside down, add a little more of the reserved oil, then slide the uncooked side of the potato/eggs back into the pan.
• Continue cooking until browned.
• Flipping the tortilla two or three more times will help give it shape.
• Once cooked, allow to cool several hours and enjoy!
• Cut into one inch pieces and serve as appetizer with toothpicks.

Steps:

• Heat the oil in a large pan and cook the onion for 2 mins. Add 1 can of the beans and heat for a further 2-3 mins, while mashing into the onions with a masher or fork to make a rough paste.
• Add the remaining can of beans, the tomatoes, courgettes, paprika and 5 tbsp water. Cover and very gently simmer for 10 mins until thickened and pulpy, stirring occasionally. Season to taste with lime juice, salt and pepper, then stir in the coriander. Warm the flour tortillas in a dry frying pan, then lay out with the chilli beans, shredded lettuce, sliced cucumber and soured cream dip. Ask everyone to help themselves: fill, roll and eat!

Steps:

• Combine all the ingredients in a blender or food processor and blend to a smooth paste.
• Transfer to a jar and freeze or store in the refrigerator up to 2 weeks.

Steps:

• Slice the potatoes as thin as possible and dry with a paper towel.
• Sauté potatoes and onions in olive oil over medium heat, turning frequently, until golden brown (about three minutes).
• Meanwhile, beat the eggs with salt and pepper until foamy, 1-2 minutes.
• Pour the eggs over the potatoes, cover, lower the heat, and cook for about 5-7 minutes, until the omelette is set and the bottom is golden brown.
• Slide the omelette onto a plate, cover with the other plate, flip, and slide the omelette back into the pan, so that the cooked side is on top.
• Cover and cook for about 5 minutes longer.
• Cut into wedges and serve.