New Year, New Recipes – Part Two
Some of these mouthwatering recipes in New Year, New Recipes – Part Two are about to become the new ‘Comfort Food’ for myself and Erik. Being totally honest, I still long for Sausage and Mash or Spaghetti Bolognese occasionally, but, at the moment, the lighter Mediterranean dishes are wafting their delicious aromas straight towards my consciousness. So here goes.
Spinach & Sweet Potato Tortilla Recipe
Now, doesn’t that just make your mouth water? Picture the Spinach & Sweet Potato Tortilla above teamed with a scattering of a salad leaves, crisped up with maybe ruby-red radishes, sliced thinly, and drizzled with a Balsamic dressing, or your favourite French dressing. Recipe coming right up now.
- 300g bag baby spinach leaves
- 8 tbsp light olive oil
- 2 large onions, thinly sliced
- 4 medium sweet potatoes (800g/1 lb 12oz), peeled & cut into thin slices
- 2 garlic cloves, finely chopped
- 8 large eggs
- Seasoning of salt & freshly ground black pepper
- Nutmeg - a good grating
- Put the spinach in a large colander and pour over a kettleful of boiling water. Drain well and, when cooled a little, squeeze dry, trying not to mush up the spinach too much.
- Heat 3 tbsp oil in a 25cm non-stick pan with a lid, then sweat the onions for 15 mins until really soft but not coloured.
- Add another 3 tbsp oil and add the sweet potatoes and garlic.
- Mix in with the onions, season well, and add a good grating of nutmeg. Cover and cook over a gentle heat for another 15 mins or so until the potatoes are very tender. Stir occasionally to stop them catching.
- Whisk the eggs in a large bowl, tip in the cooked potato and onion and mix gently together.
- Separate the spinach clumps, add to the mix and fold through, trying not to break up the potato too much
- Add 2 tbsp more oil to the pan and pour in the sweet potato and egg mix. Cover and cook over a low-medium heat for 20 mins, pressing down gently into the shape of the pan, until the base and sides are golden brown and the centre has mostly set. Run a palette knife around the sides to stop it from sticking.
- To turn the Tortilla over, put a plate face down onto the pan, then flip it all over. Slide the tortilla back into the pan. There are two ways to finish this off - I would put the tortilla under a low, heated grill for approx. 10 mins, then turn it up for the last 2-3 mins to crisp the top - this way the bottom doesn't burn. Or you can cook for a further 5-10 mins in the frying pan until just set and golden all over. (Don't worry if it breaks up a little on the edges as you're turning it - it will look perfect when it's cooked through and set.)
- Continue cooking on the other side until just set and golden all over. Again use a palette knife to release the tortilla from the sides. Allow to rest for 5 mins, then tip onto a board before cutting into wedges.
I’ve already drawn up my shopping list for the dish above. Coming next, for New Year, New Recipes, is another omelette/tortilla type recipe, from another country in Europe – Greece. This looks delicious, and, again, is low in fat, sugar etc., so perfect for this time of year.
Greek Salad Omelette Recipe
Imagine dunking a roughly torn piece of tasty sourdough bread in the pan above. That’s what we will be doing this week when I make this. Probably a great dish if you have friends or family to stay over.
- 10 eggs
- Handful of parsley leaves, chopped
- 2 tbsp olive oil
- 1 large red onion, cut into small wedges
- 3 medium/large tomatoes, chopped up into large chunks
- Large handful black olives, pitted
- 100g feta cheese, crumbled
- Freshly ground black pepper and salt for seasoning
- Heat the grill to high.
- Whisk the eggs in a large bowl with chopped parsley, and season with black pepper and salt
- Heat the oil in a large non-stick frying pan, with a good base. Fry the onion wedges over a high heat for about 4 mins until they start to brown around the edges. Throw in the tomatoes and olives and cook for 1-2 mins until the tomatoes begin to soften.
- Turn the frying pan heat down to medium and pour in the eggs. Cook the eggs gently, stirring them as they begin to set, until half-cooked, but still runny in places - about 2 mins.
- Scatter over the crumbled feta, then place the pan under the grill for 5-6 mins until the omelette is puffed up and golden.
- Loosen the edges of the pan with a palette knife or spatula, cut into wedges and serve straight from the frying pan.
A word of warning. After years of selling cookware, one of the most important things I have learnt is that it is far better to save up and get a good quality frypan/saucepan/knife or whatever that will last you for 20-30 years than to get a new, cheap, non-stick pan that you find you have to replace every year. Obviously, if you need something urgently, then buy the cheap one.
But if you can, save up and buy the best quality piece of cookware that you can – it is definitely worth it in the long run. For these two recipes, the perfect pan is one 26-28cm in diameter with a strong non-stick inner lining and a good, thick base, that can go under a grill and in the oven.
In New Year, New Recipes – Part Two I have shared two of the new dishes that Erik and myself will be eating this week. If I can make my dishes look as fantastic as those in the pictures above, I might show you how mine have turned out. Fingers crossed for that one!