Best Egg Salad

adapted from the Television Food Network https://www.foodnetwork.com/recipes/food-network-kitchen/the-best-egg-salad-7263049

INGREDIENTS 

6 lg eggs

1/3 c. mayonnaise

1 stalk celery, finely chopped

1/2 sm. onion, finely chopper OR use green onions or shallots

2 t. Dijon mustard

1 T. lemon juice

1/2 t. Kosher salt

freshly ground black pepper

1 T. chopped fresh dill (optional)

2+ T. capers (optional)

DIRECTIONS

1. Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from heat, cover, and let sit for 10 minutes. Transfer eggs to a bowl of ice water to cool completely.

2. Mix together the mayo, celery, onions, dill, mustard, lemon juice, salt and pepper, and shallots in a medium bowl. Peel and roughly chop the eggs, add the mayo mixture, and toss gently to combine. Serve immediately or cover and refrigerate for up to 2 days.

Spanish Tortilla (Tortilla de Patatas)

 

Spanish Tortilla Recipe (Tortilla de Patatas)

This easy and authentic Spanish omelette recipe combines egg, potato, onion, olive oil, and salt in what is the best Spanish tortilla you'll try.

4.96 from 23 votes

Course: Appetizer, Breakfast, Snack, Tapas

Cuisine: Spanish

 

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour 15 minutes

 

Servings: 8 slices

Calories: 215.41kcal

 

Author: Lauren Aloise

https://spanishsabores.com/best-spanish-omelet-recipe/

Ingredients

• ▢ 2 lbs potatoes Yukon Golds work well (1kg)
• ▢ Salt to taste
• ▢ 8 large eggs free range if possible
• ▢ 1 large onion
• ▢ Extra Virgin Olive Oil enough to fry the potatoes and cook the tortilla. You can substitute a neutral oil for frying if you wish (but good quality olive oil really makes a difference!).

Instructions

• Peel the potatoes and rinse them under cold water.
• Slice the potatoes into thin slices, I prefer about 1/2 centimeter (some prefer thicker). I use a mandolin to do this quickly and easily.
• Pat the potato slices dry and put them into a large bowl, sprinkle with salt, and mix well.
• Heat a 1/2 inch of high quality extra virgin olive oil in a large frying pan at medium low heat.
• When the oil is hot, add the potatoes and add more oil if necessary until all are covered.
• Cook the potatoes for 20 minutes at a low heat (they may break apart, that is okay).
• While the potatoes are cooking, beat the eggs in a large bowl and season with some salt.
• Slice the onion as thin as possible (julienne style) and fry over a low heat in a separate heavy pan (I like stainless steel) for about 10-20 minutes until they begin to caramelize (stir often).
• When the onions are caramelized, drain off any excess oil and add to the egg mixture.
• When the potatoes have been frying 20 minutes, remove them with a slotted spoon into a strainer and allow to cool off while any excess oil drips away.
• After a few minutes, add the potatoes to the egg mixture and stir well.
• Let the egg mixture sit for about 20 minutes.
• In the same pan where you fried the potatoes, remove all the oil (you can reuse it!) and over a medium low heat add the egg mixture.
• Over medium-low heat, cook the tortilla for about 6-8 minutes per side. Make sure the heat is low enough or the tortilla will cook too quickly and be rubbery. You can run a rubber spatula along the edges to make sure the tortilla isn't sticking.
• When you are sure that the bottom is cooked and you want to flip the tortilla, take a large plate and put it over the pan and flip quickly! Some egg will likely slip out-- it'll be messy-- but that's okay!
• Finally, slide out of the pan onto a serving plate and let cool a little before diving in.

Notes

• Use the best quality ingredients -- this recipe is all about the flavor of the eggs, potatoes, and olive oil. 
• Take your time. There are quicker recipes out there -- this one is better and worth the extra time.
• Lower the heat. Make sure to cook over medium-low. Cooking over a heat that's too high will result in a rubbery tortilla. 
• Cook the eggs and potatoes separately. Many recipes cook them together, but it's worth cooking each to their perfect point in separate pans.
• Use room temperature eggs. In Europe, many people don't refrigerate their eggs at all. Recipes are meant to use room temperature eggs and it does make a big difference.
• Let the egg, potato, and onion mixture sit for at least 15 minutes -- minimum! This makes a HUGE difference to the final result. It is a must.
• Don't fear the flip! You have to go forcefully and quickly to make it happen. Don't be afraid!
• Use a small frying pan and make two tortillas when starting out. I love this tip because it makes the flip so much easier (the pan is lighter, any dinner plate will work, and if you mess up the first time you still have half the batter left!). 

Nutrition

Calories: 215.41kcal | Carbohydrates: 21.41g | Protein: 7.97g | Fat: 11.05g | Saturated Fat: 2.34g | Trans Fat: 0.02g | Cholesterol: 163.68mg | Sodium: 106.31mg | Potassium: 558.28mg | Fiber: 2.73g | Sugar: 1.63g | Vitamin A: 240.14IU | Vitamin C: 23.36mg | Calcium: 41.5mg | Iron: 1.72mg

Tortilla Española - to be edited

 Notes for a Spanish "Tortilla" - to be revised

https://www.allrecipes.com/recipe/147109/tortilla-espanola-spanish-tortilla/

Unlike most omelets, a Spanish tortilla is served at room temperature. It is the classic tapa, prepared all over Spain.

By sjmoraes

Tortilla Espanola (Spanish Tortilla)

Unlike most omelets, a Spanish tortilla is served at room temperature. It is the classic tapa, prepared all over Spain.

Prep:

35 mins

Cook:

45 mins

Additional:

1 hr

Total:

2 hrs 20 mins

Servings:

6

Yield:

1 tortilla

Ingredients

• ½ cup olive oil 
• 2 pounds baking potatoes, peeled and cut into 1/4-inch slices 
• salt and pepper to taste 
• 2 tablespoons olive oil 
• 2 onions, sliced into rings 
• 6 eggs 
• 1 roasted red pepper, drained and cut into strips 
• 3 ounces Spanish serrano ham, chopped 
• 2 tablespoons chopped fresh Italian parsley 

Directions

• Step 1

  Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.

• Step 2

  Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.

• Step 3

  Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.

• Step 4

  Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.

• Step 5

  Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.

Nutrition Facts 

Per Serving:

 

477 calories; protein 12.5g; carbohydrates 35.8g; fat 32.3g; cholesterol 198.5mg; sodium 449.1mg.

© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 03/13/2021
https://smittenkitchen.com/2007/09/tortilla-de-patatas/

Potato Tortilla, Tortilla de Patatas, or Tortilla Española

• SERVINGS: 8
•  TIME: 45 TO 60 MINUTES 
• SOURCE: THE NEW SPANISH TABLE

Because this is one of my favorite dishes on earth, and I make it regularly, it’s gotten a few updates over the years. In August 2013, I veered quite a bit from the original recipe in the book, finding you can use less olive oil, cook the potatoes and onions simultaneously, omitting the strange addition of 2T chicken broth, adding some weights, and streamlining the directions. In September 2017, after a trip to Spain, I added some fresh photos taken with my two year-old “assistant,” not exactly waiting patiently for dinner.

Favorite ways to eat this: Alongside tomato bread or in a spread with other Spanish favorites. Warm, in wedges, with salad (and even jamón serrano) for dinner. Cold, in wedges, with salad for lunch. Cut into cubes and served with toothpicks for parties/cheese courses. As a sandwich filling, on a crusty baguette with aioli. Trust me.

You can add: Truly anything to this — a cup of slivered greens, slices of red pepper, a handful of peas — but I hope you do not. A perfect five-ingredient meal is a rare thing, and shouldn’t be meddled with.

• 3 to 4 (1 1/4 to 1 1/2 pounds) Yukon Gold potatoes
• 1 small onion
• 1 cup olive oil
• 6 extra-large or 7 large eggs
• Salt and freshly ground black pepper (don’t skimp)

Prepare potatoes and onions: Peel potatoes and onion and slice them very thin with a mandoline, the slicing blade of a food processor, or by hand. If either are on the large side, first cut them in a half lengthwise so the slices will be in half-moons.

Cook potatoes and onions: Heat oil in an 8- to 10-inch skillet, ideally nonstick, over medium-high until very hot, about 3 minutes. Add potatoes and onions in even layers and reduce heat to medium-low. Cook for 15 minutes, flipping and nudging potatoes around to ensure they cook evenly. Potatoes are done when they are tender when pierced with the tip of a knife. They should not get brown or fall apart in flipping (unless you like your tortillas with softer, more broken-up potatoes, as some do).

Drain potatoes and onions: Transfer potatoes and onion to a colander set over a bowl and drain them. Season potatoes and onion with salt and pepper and let cool slightly, about 5 minutes. [Go make your salad now! Or start cracking those eggs…]

Make the tortilla batter: In the bottom of a large bowl, lightly beat eggs with a couple good pinches of salt and freshly ground black pepper. Stir in drained potatoes and onions. If you have 10 minutes, definitely let them soak together for that long; it makes a difference in how well the finally tortilla stays together. If you’re in a rush, it’s not going to ruin the dish if you skip it.

Cook the tortilla: Add 2 tablespoons of the drained cooking oil* (back to the skillet over medium-high heat. Pour potato mixture into skillet and flatten the potatoes with a spatula until they’re mostly even. Reduce heat to medium-low. Cook, moving and shimmying the skillet and nudging the egg around (so it runs underneath) for a minute before letting the tortilla cook undisturbed until the top is wet but not very runny, and it is golden underneath.

Loosen the tortilla with a spatula then slide it onto a large dinner plate. With your hands in potholders, invert the skillet over the plate, take a deep breath, and flip it back into the skillet. You can do it! Shake the skillet to straighten the tortilla and use a spatula to gently tuck the edges back under, if needed.

Return the skillet to the stove and cook tortilla to your desired doneness, another 2 to 3 minutes if you like an ever-so-slightly loose center (try it and see if you can go back), 3 to 4 minutes, or until a toothpick inserted into the center comes out dry, for full doneness.

Serve: Slice onto a plate and serve in wedges, hot, cold or at room temperature, plain, or with a dusting of smoked paprika and/or squiggle of aioli or mayo.

*Save the rest of the cooking in the fridge for future tortillas, or eggs, or potatoes, or anything you want with a faint onion infusion.

Cauliflower Pizza Crust

Cauliflower Pizza Crust modified from:

http://nutritionstripped.com/cauliflower-pizza-crust/

serves 1-2 people

Ingredients

• 1 bag (12oz.) of riced cauliflower from Trader Joe’s  
• 2 whole eggs
• 3 tablespoons of nutritional yeast (or use dairy cheese)
• 1 tablespoon of coconut flour
• 1 tablespoon ground chia seed
• 3 garlic cloves, minced
• 1 teaspoon sea salt
• ½ teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon turmeric
• Pinch of cayenne pepper
• fresh ground black pepper
• baking sheets (2)
• parchment paper

Instructions

1. Preheat oven to 425 degrees F.
2. Microwave cauliflower for 7 minutes.
3. Take cauliflower out and stir repeatedly to release steam and cool it down, until lukewarm to touch.
4. Place cauliflower into a paper towel/dishtowel and squeeze the excess water from the cauliflower.
5. Let the cauliflower sit within paper towel for about 5 minutes, returning to squeeze any further water.
6. Discard the cauliflower liquid. The end result will resemble a firm puree.
7. Combine the remaining ingredients into the large bowl and hand mix with a large spoon or whisk until thoroughly combined.
8. Spread the "dough" into either 1 large pizza shape or 2 small pizza rounds on a piece of parchment paper that will be transferred to a baking sheet.
9. Avoid spreading the "dough" too thin as the moisture will cause it the crack and pull away from rest of the dough, I like leaving mine about ½ inch thick.
10. Bake at 450 degrees for about 20 minutes, until the top is golden brown and firm to touch. You can flip this half way through the baking process to make sure both sides are cooked well to your liking. Use a 2nd baking sheet and parchment paper to make flipping easy.
11. Take out of the oven and top with your favorite toppings.
12. Bake for another 10-15 minutes at 400 degrees or until everything on the top has warmed and melted.
13. Enjoy!

Potato & Spinach Nests (Parve)

From http://www.aish.com/f/r/May-I-Have-that-Recipe.html by Vicky Cohen and Ruth Fox
An elegant and simple spinach and potato appetizer. Gluten free, vegetarian and kosher for Passover.

• 4 large Yukon Gold Potatoes
• 2 tsp salt
• 1/2 tsp pepper
• 2 1/2 tsp garlic powder
• 2 1/2 tsp onion powder
• 4 tsp vegetable oil
• Cooking Spray
• 4 cups of frozen spinach thawed (yields 2 cups cooked )
• 4 tbs extra virgin olive oil
• 4 large eggs

1. Preheat oven at 400F
2. Grate the potatoes, add 1 tsp of salt, mix well and let them sit in a colander with a bowl under it for 20 minutes.
3. In a large skillet, sauté spinach in olive oil. Season with 2 tsp garlic powder, 2 tsp onion powder and 1 tsp salt. Cook until most of the water had evaporated, 6-8 minutes. Set aside.
4. Squeeze as much water out of the grated potatoes as you can. Season with 1/2 tsp garlic powder, 1/2 tsp. onion powder, 1/2 tsp pepper. Add 4 tsp vegetable oil and mix well.
5. Generously spray a 12 muffin tin pan with cooking spray.
6. Arrange grated potatoes into each muffin cup, pressing against the bottom and up the sides.
7. Bake in the oven for 15 minutes or until they start to brown slightly . Remove from the oven and set aside.
8. In a medium size bowl, beat eggs, add a pinch of salt and spinach and mix until well combined.
9. Evenly spoon spinach in each potato nest.
10. Bake for 10 minutes or until egg is cooked.
11. Remove from the oven and let them cool slightly.
12. Carefully un-mold each potato nest using a butter knife around the edges of the nest.

Cooking time: 35 minutes
Preparation time: 30 minutes
Yields: 12 nests, 6 servings

Baked Vegetarian Casserole

Baked Vegetarian Casserole

By Marni Sumbal
usatriathlon.org
•Veggies - canned, fresh or frozen (if using canned, give a rinse before using) (I used fresh jalepenos, canned chickpeas, fresh chives, fresh whole mushrooms (sliced), fresh roma tomatoes (sliced), canned black beans, frozen corn and fresh onions.
•Veggie burger
•1/4 c cooked rice or pasta
•4 egg whites + 1 whole egg
•1/8 c skim milk
•1/3 c vegetarian stock (you could even use 1 can of vegetarian soup with vegetables if you'd like, instead of the vegetarian stock)
•1/8 c stuffing cubes or croutons
•Spices - pepper, paprika, garlic, and herb (or your favorite no salt seasoning)
•2-3 T. shredded cheese

Preparation:
1.Preheat oven to 375 degrees.
2.In a non-stick loaf pan, sprayed lightly with non-stick spray, put all the veggies in the pan and mix. Add crumbled veggie burger (cook for about 1 minute in microwave to defrost).
3.Scramble eggs and milk. Add vegetarian stock and spices. Scramble again with fork.
4.Pour liquid mixture over veggies in loaf pan and press down veggies with a spatula.
5.Crush croutons or stuffing cubes either in baggy or between two plates.
6.Sprinkle croutons/stuffing over veggies.
7.Cook in oven for 20-25 minutes or until top is golden brown.
8.Turn off oven. Place cheese evenly over crumbs and leave in oven until ready to eat (or until cheese is melted).

Serve with Asparagus:
While casserole is cooking, lightly coat asparagus with 2 tsp olive oil and lemon pepper seasoning. Cook for 5-8 minutes or until asparagus is soft.