Recipes in TOTN
Red Pepper Tortilla Serves 6–8
2 medium potatoes (225-250g), peeled, sliced into quarters lengthways and cut into thin triangles
8 tablespoons olive oil
1 large Spanish onion or 2 medium onions, thinly sliced
2 sprigs of thyme
2 bay leaves, preferably fresh
2 red bell peppers or 3 Romano peppers, sliced
¼ teaspoon sweet smoked Spanish paprika
8 organic or free-range eggs
Toss the potatoes with 1/2 a teaspoon of salt, transfer to a colander and leave to stand for 15 minutes. Set a large non-stick frying pan over a medium heat and add 4 tablespoons of the olive oil. When hot, add the onion, thyme, bay leaves and a pinch of salt and cook for 10 minutes, stirring occasionally, until the onion is soft and golden. Add the peppers and paprika and continue to cook for 10 minutes until the peppers start to soften. Now add the potatoes and cook for a further 15 minutes or until tender but not coloured, stirring every now and then. Remove from the heat and transfer the mixture to a dish, discarding any excess oil.
Cool for 5 minutes.
Crack the eggs into a large bowl and whisk lightly. Remove the thyme and bay leaves and fold the vegetable mixture into the eggs and check the seasoning. Wipe the frying pan clean and return it to a medium to high heat. When hot add 2 more tablespoons of oil and swirl it around the pan and up the sides to coat. As the oil begins to smoke, pour in the mixture, while gently shaking the pan with the other hand to ensure it is evenly spread. Lower the heat and let the tortilla cook for 3-5 minutes. Using a spatula, gently check whether the underside of the tortilla is golden brown and the runny exposed side has formed a ring of cooked egg around the edge. Remove from the heat, rest for a minute, then take a plate about the same size as the pan and rest it over the pan. Carefully invert the tortilla on to the plate. Return the pan to the heat. When hot, add the remaining 2 tablespoons of oil and gently slide the tortilla back into the pan to cook the other side. Lower the heat and tuck in the edges of the tortilla to neaten. Cook until golden brown underneath and firm to the touch, turning again if the tortilla is still runny in the middle. Remove from the heat and leave for a few minutes to settle, then turn the tortilla out on to a clean plate. Serve slightly warm or at room temperature.
A Fresh Summer Salad
225g Baby Spinach, washed and dried
1 medium red onion thin sliced
85g goat’s cheese, crumbled
½ cup almond toasted and chopped
1/3 cup sundried tomatoes chopped
1 tbsp Jornets extra virgin olive oil
Son Fé Fig & Date balsamic vinegar
Flor de sal with black olives
Red pepper crushed
Place spinach, goat cheese,red onions,chopped dried tomatoes. In a salad bowl. Toss with olive oil and drizzle with the balsamic vinegar. Season with flor de sal and fresh ground red pepper. Top with the toasted almonds.
Serve immediately. Bon Profit!
½ kg potatoes
2 medium-sized aubergines
1 medium courgette
½ kg ripe tomatoes
2 medium-sized red peppers
2 garlic cloves
salt & ground black pepper
1. Wash and dry the potatoes and vegetables. Peel the potatoes and slice or finely dice. Slice the aubergine and courgette with the skins intact. Scald the tomatoes and leave to cool before removing the skins and very finely chop.
2. Cut the peppers in half lengthways, remove stalk and seeds and cut into small squares. Heat a splash of oil in a frying pan and fry the potatoes until browned. Remove with a skimming spoon and leave to drain on a plate covered with sheets of absorbent kitchen paper.
3. Fry each of the vegetables separately in the same way for approximately 10 minutes and leave to drain on plates covered with absorbent kitchen paper. In the same frying pan, make a sauce with the chopped tomato, chopped garlic cloves, salt and pepper to taste; leave to cook on a low heat for 30 minutes, checking the acidity of the tomato and if necessary adding a pinch of sugar.
4. Line the bottom of an earthenware dish or greixonera with the potatoes. Then add, in this order, the aubergine, courgette, peppers and lastly cover with the tomato sauce. Serve warm.
If you’re missing a good old bun from the bakers back home try Mallorca’s equivalent, the ensaimada. It’s not exactly the same but it’s a very sufficient equivalent. What makes this spiralled bun so distinctive is the lard (sai) content. Sad for the weight watchers but true. Try this traditional recipe and make them yourself at home. Makes 20
750g strong flour
10g live yeast
(in winter 50g)
handful of Sai (lard)
Dissolve the yeast in a little tepid water. Then mix all the ingredients and knead until dough is smooth and stretchy. Rest and allow the dough to double in size. Roll the dough onto a floured surface. Once in a large flat oval shape, rub the sai on top of the pastry, fold and then begin forming the strip. Leave to rest for a little while longer for the yeast to take effect. Then stretch and roll the dough to form a long sausage. To form the coil, the dough has to be turned clockwise with at least two turns around its centre. Don’t let the edges touch. Leave overnight in a warm place, by morning the dough will be a tighter coil. Place in the oven on 180°C for 10 minutes, or until the ensaimadas are golden and crusty. Dust with icing sugar and serve. Yum.
An Easter treat found in all the bakeries, Rubiols are delicious sweet treats that can be eaten as desert, a snack or breakfast. Traditional fillings are homemade apricot jam, cabell d’angel (angel’s hair, a jam made with pumpkin) or cottage cheese. You can, however, use chocolate, or your favourite jam. Homemade is always best of course!
200 g lard
300 g sugar
1 cup water
Juice of 1 orange
Makes 12. preheat the oven to 180°C. Mix all the ingredients and bring together to form the pastry. Roll out a medium-sized ball into a circle. Spoon your chosen filling onto one half of the pastry. Fold the pastry over, seal and crimp the edges. Place on a baking sheet and bake until golden brown. Allow to cool then sprinkle with icing sugar. Enjoy.
Recipe from Francesca at the Panaderia, Plaça Vella, Pollensa.
200g Manteca (Pork Lard)
1 cup (250ml) oil
1 cup (250ml) fresh orange juice or fizzy orange
1kg all purpose flour (harina floja)
This recipe is from Pep, of Payeras, one of Puerto Pollensa’s favourite bakers. Pepe prefers to use fizzy orange and his empanadas are the best.
Once you’ve combined all the ingredients, knead an egg-sized piece in your and and form a little basket. Place your filling inside, for example chicken pieces with onion. Make sure you season the mix and add sobrasada. Knead a smaller piece of dough and form a lid. Place it on top and seal the empanada. Cook on 180°C and bake until cooked, a little under an hour.