Spanish Tortilla with Kale

 From the Boston Organics basket, this uses some of the kale, all of the potato and the onion from last week. Recipe taken from here, with a few changes.

Ingredients:

• 4 TBSP olive oil
• 1 onion, chopped
• 1 1/2 lbs potatoes, sliced very thin
• 12-14 stems kale, stalk discarded and leaves chopped
• salt and pepper
• 6 eggs

 Directions:

1) Preheat oven to 400F/205C.
2) In a large pan, heat 3 TBSP of the olive oil.
3) Add onion and potatoes, cook 10 minutes. You will have to stir it as the potatoes will stick a bit--not constantly, just every 2 minutes or so.





4) Add kale and salt and pepper, cook for 7-10 minutes.
5) In a large bowl, beat the eggs.








6) Add potato mixture to the sauce pan and stir to coat.
7) Add 1 TBSP olive oil to the same sauce pan, being sure that it coats the whole pan.







8) Add potato-egg mixture and bake for 20 minutes.

Spanish Night! Profiteroles

We had a Spanish Night before a Spanish friend left for the United States for 10 days. I was in charge of deserts, of course!

 

Recipe taken from here: http://www.euroresidentes.com/euroresiuk/Recipies/desserts/profiteroles-recipe.htm

But repeated below for ease.

Ingredients:

50g butter

90g flour

3 medium eggs (beaten) 

185ml water

200g fresh cream

150g milk chocolate

Directions:

1. Sieve the flour into a bowl - meanwhile heat the water and butter in a pan





 

2. Add the flour to the pan and mix well until it forms a ball in the bottom of the pan

3. Place the mixture in a separate bowl then add the beaten eggs little by little and mix well

4. Place small balls of the dough on a baking sheet (spread a little butter on it first) and bake in a preheated oven (210 degrees) for 25 minutes

 I was worried by the consistency but they turned out fantastic!

 5. Remove the baking tray from the oven after 20 mins or when the dough has risen and turned golden brown - set aside to cool




 

6. Melt the chocolate in a bowl suspended over boiling water (the bowl mustn´t touch the water)

7. Cut the cooled profiteroles in half and pour the melted chocolate over the top halves - set aside to cool

8. Meanwhile whip the cream until stiff and then place a spoonful on each half then put together with the other halves covered in chocolate (once the chocolate has set)

9. Place in the fridge for 1 hour before serving