Vegetables
Berenjenas - Fried Aubergines
Ingredients
2 aubergines
1 cup plain flour
1 tbsp honey (according to own taste)
Salt and pepper
Oil for deep-frying
2 aubergines
1 cup plain flour
1 tbsp honey (according to own taste)
Salt and pepper
Oil for deep-frying
Method:
- Heat the oil in a deep pan.
- Mix together the flour, salt and pepper on a plate.
- Slice the aubergines and dip in the seasoned flour.
- Fry in deep oil until crisp and a golden colour.
- Set the aubergines on a plate and drizzle with honey. Eat immediately!
Tortilla
Ingredients
80ml Olive oil
1 onion thinly sliced
1 garlic clove chopped
Salt & ground black pepper
1kg potatoes peeled and halved lengthways then sliced thinly
8 eggs beaten in a large bowl
80ml Olive oil
1 onion thinly sliced
1 garlic clove chopped
Salt & ground black pepper
1kg potatoes peeled and halved lengthways then sliced thinly
8 eggs beaten in a large bowl
Method:
- Heat the oil in a deep non-stick pan.
- Fry the onion and garlic until soft.
- Add the sliced potatoes and season well with the salt and ground black pepper to taste. Cover with a lid and cook for approximately 15 minutes stirring to prevent sticking.
- When the potatoes are ready, add them to the beaten eggs in a mixing bowl and mix together. If any pieces of the potato have stuck to the frying pan, wipe off then add 1 tablespoon of oil to the pan before returning the potatoes and the egg mixture to the pan.
- Cook on a low heat for 10 minutes making sure not to burn the outside before the middle is cooked.
- Place under the grill or in the over to finish the cooking from the top. This should take a further 7 minutes.
- * Remember - The tortilla will still cook as it cools.