If going vegan/gluten-free/processed-sugar-free/lactose-free, and so on and so forth, is among your New Year’s resolutions then this will set you up to failure straight away so look away, otherwise you may be still on time to edit up that list of yours.
I spent the first few days of January in Pamplona, visiting my family. As it's often the case, we don’t do that many spanish-related things, much less we cook traditional dishes, even though they live in the cradle of Navarra's culinary delights. Instead we improvised with the Venezuelan traditional dish one day and then with other latinamerican nibbles here and then, combined with fresh delivered German stollen from Leipzig that we ate whilst flipping through ‘The Aleppo Cookbook’ I gave my brother and his wife for Christmas. I think you already have a picture of what type of family we are, don’t you?
On my last day, I often pay a visit to the local supermarket and stock up my hand luggage with Spanish products, with an intention of extending the ‘holiday’ at home in London and make it up for not embracing the Iberian culture. This recipe represents my craving for tortilla española, which by the way I learnt to make with my brother many years ago. I adapted it (Spanish people please don’t be offended) with a baked version and adding vegetables, spices and herbs. It’s not healthier in anyway, in case your hopes were still up for those new year resolutions. Happy New Year!
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| © The Teaspoon |
Ingredients
600g potatoes (about 4 large ones), peeled and grated
6 eggs, bitten
2 carrots, grated
1 onion, grated
2 garlic cloves, grated
225ml milk of your choice
100g parmesan cheese, grated
50g bacon or chorizo, chopped
1 Teaspoon sea salt in flakes (I used smoked)
1/2 teaspoon chilli in flakes
1/2 tablespoon fresh ground black pepper
Handful of fresh herbs (parsley, sage, thyme), roughly chopped
Method
Preheat the oven to 190C/350F.
Prepare a baking dish with parchment paper and set aside.
In a bowl combine well all ingredients, season and pour over the prepared baking dish. Bake in preheated oven for 1 hour. Allow to cool down a little bit before cutting and serving. Enjoy!
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| © The Teaspoon |
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| © The Teaspoon |
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