Beet Potato Salad

The idea for this recipe comes from a cookbook that I think called it “Russian potato salad”. Recently, there was a NYT article that talked about the health benefits of beets and it resparked my interest in them. So, when i found them in the store the other day I bought them.

Beet potato salad

Beet Potato Salad

• 6 medium beets
• 3 medium/large potatoes
• 1or 2 scallions
• 1/2 cup frozen peas
• 1/4 cup corn
• salt/pepper
• a large handful of fresh parsley
• mayo (enough for desired consistency)
• 1 Tbs vinegar

Boil the potatoes and beets until soft (about 30 minutes). Peel and slice them. Add remaining ingredients and mix. It is really simple to make and very delicious.

Our first post: Tortilla Española

Yesterday we both of us realized at the same moment that we were craving Tortilla Española. So, today we made it and both of them turned out REALLY well! We also made fresh oatmeal bread and a salad as a side. Nougat ice cream for dessert.

According to Carlos Tortillas must be eaten with bread. When I was coming home from work on my bike, I stopped to buy eggs at the grocery store. I passed the bread section. I thought, “Carlos will need bread to eat Tortilla” but I also thought, yuck… sandwich bread with tortilla. So, I figured with my super Thermomix I can make bread really quickly and we will both be happy. I agree that fresh bread or a European baguette make tortillas delicious, but if it is just sandwich bread I pass. Carlos thinks I’m a bit of a food snob though:) 

Today, we’re not going to talk about how to make bread or salads. Just the tortilla. Listen carefully.

Tortilla Española

Cooking time 25 minutes if you use the Tmix.

• 1/2 kilo (1 pound) nice potatoes.
• 4 eggs
• 1 medium onion (optional)
• Sunflower (or other vegetable) oil

Chop onion in the t-mix on 4, for 2 seconds. Saute onion in 1 a little oil. Clean the potatoes, peel if necessary. Chop potatoes in the t-mix on 4-5 for approx. 6 seconds or until most of them are in small pieces.

By this time the onion should be sauteed. Set aside. Heat oil (approx. 1/2 cup) with at least 1 teaspoon salt. When hot add potatoes. Cover pan with a lid and cook. The oil should be hot but should make the potatoes crispy like french fries.

Beat the egg and add onions, potatoes and a bit more salt. There should be more egg than potato.

In a small to medium sized nonstick frying pan add a small amount of oil and heat. Add half of the tortilla mix and shake the pan so it doesn’t stick. After a few minutes “flip” the tortilla using a flat plate. Just turn it quickly… don’t be afraid! Slide off lid into pan and cook the other side. Keep shaking the pan and watch the heat. It needs to be hot but not too hot or it will burn the egg. Take it off a little before you think the egg is really cooked and let stand a few minutes. The egg will continue to cook but the tortilla wont get dry (which is BAD).

Delicious Tortilla... (probably we should have taken the picture.... before dinner