EUROPEAN FOOD CULTURE
Cover design: Amanda Minuchin
European Food Culture is an unusual cookbook which is the result of a youth exchange project from summer of 2018 with the support of Erasmus + Program of the European Union. Project lead beneficiary Sustainable Ormánság Nonprofit For Public Utility Ltd was established in 2009. Its main purpose is to commence innovative projects in this region which help preserve the local environmental and cultural values, traditions as well as widen the horizon of the residents. It also helps mobilize the youth geographically and socially and set up ecotourism. As a part of the ’European Food Culture’ youth exchange project participants from 10 European countries arrived at Mailáthpuszta from Portugal, Spain, Poland, Bulgaria, Romania, Germany, Greece, Croatia, Italy and Hungary between 16-29 July 2018. History of Europe can be tasted in the food
Since 2015 migration crisis and future of EU are more and more serious topics and dividing EU countries. In the present political and media situation we would like to bring closer different culture without any negativity like it is commonly presented. We would like to show that EU political problems connected to the new migrants situation don’t suppose to close our European society to the other people. Interculturalism this is the field which contains ideas like tolerance, commends distinctness which make the base for integration. Because it is so important to promote that and see it wider then only the problem of the contemporary Europe. Our goal is integration of the participants, expanding the knowledge of the participants regarding intercultural subject, expanding the knowledge of the participants regarding the history of Europe, expanding the knowledge regarding the presence of the new culture in Europe. European cuisine is as varied as the many countries that make up Europe. While there are many differences between the various cuisines that fall under the term of European cuisine, there are also similarities. The history of Europe can be tasted in the food, as many of these dishes are thousands of years old. The culture of European countries is maintained in their dishes which are able to formalize unity and ensure easy recognition of European values such respecting cultural and linguistic diversity. In addition the project activities promoted self sufficient and healthy lifestyle, creative entrepreneurship, intercultural dialogue and common European heritage. Participants were living in holiday homes at lake Mailathpuszta, discovered by bike the area and explored rural lifestyle. In between we discussed current topics of EU, like Euroscepticism, socio-economic situation of EU, protection of European heritage, solidarity and social inclusion in Europe. Our goal was to bring closer all these topics to the local people also for better understanding of unity in diversity concept.
ALCATRA
Alcatra
History of Portuguese cuisine Introduction Portugal is a journey to the senses. Its wonders include not only the various regional gastronomy but also deep-rooted traditions based on ancient customs as working in the fields, or cruising in the sea to get to know new cultures. We also can mention a special sense of tolerance influenced by several ethnic groups and cultures that lived here (The Celtic, Roman and Arabic cultural heritage make our country only richer). Last but not least the geographical features of Portugal are outstanding: we have a wonderful climate and beautiful landscapes. But, let us tell you something special. Portuguese gastronomy is our main treasure. Inspired by the sea, influenced by Arabs, Romans and other cultures that were here, a wide range of fresh products are available and we seriously hardly ever use processed food products. All these facts mean that Portuguese traditional cuisine is a kind of way to all the senses. Here are some famous examples from our great variety of dishes: Lamprey rice (spiced lamprey fish cooked in its own blood with rice), Porto Style Tripes (pork tripes with beans and vegetables, both from the Northern region of Portugal), Roasted suckling pig (Beira Litoral), Maranhos (a stuffed goat or lamb’ stomach with rice, peppermint and ham, from Beira Baixa), Caldo Verde and Pataniscas (a wonderful combination of a kind of Portuguese cabbage with codfish cakes you might find in the traditional Tasca of Lisboa), Ensopado de Borrego (a slowly-cooked and braised lamb with potatoes served on top of bread, from Alentejo and influenced by the North African harira), the Caldeirada à Algarvia (a delicious stew made from fresh fish, seafood, bell pepper
and potatoes, from Algarve region), Picado à madeirense (a meat snack from madeira Island with fried corn) and Alcatra (a regional beef dish made in Azores). Anyway, if you would ask for a Feijoada, a Bacalhau dish (the traditional codfish) or a Cozido à Portuguesa, in any part of the country, you’ll be more than satisfied! Finally about desserts, we have a wonderful harmony of tastes. For our delight, Arabs brought their knowledge, the nuns and monks took advantage of it and we couldn’t be any happier. Give a Portuguese mother eggs, flour and sugar and you won’t believe the countless ways they know to make sweets as desserts that satisfy you at the end of your meal. Our last treasure is wine. We have every kind of them. Green, red, white, rosé. You can ask it whenever here. You won’t regret it! ! Enjoy!
Ingredients: ALCATRA FROM TERCEIRA ISLAND Portuguese group
- 2kg tender beef of the back quarter leg (bottom sirloin or bottom of the round) - 1kg of beef shank - 5 onions - 250g of bacon - 125g of lard - 10g of allspice - 10g of whole peppercorn - bayleaf - 4 cinnamon stick - 2 l cooking white wine - 200g coarse sea saltCut the beef in small chunks and grease a pot with lard.
Method Slice the onions thin and cut the bacon into small cubes. Put parts of them in the greased pot. Lay some meat on top of the bacon and add the onion. Keep placing the ingredients in this sequence until the last layer has been onion. Season each layer with pepper, allspice, bayleaf, cinnamon and salt. Add the wine and a glass of water. Cook slowly in an oven (160°) for 2 to 3 hours. Serve it with massa sovada (Portuguese sweet bread).
BAKED STRUDEL History of Croatian cuisine
Baked strudel
Croatia is known for its traditional culinary diversity. Cuisine varies between different geographical areas. The Adriatic coast offers light diet, with plenty of fish and other seafood dishes - pumpkin, squid, octopus, shellfish. The diet is based on olive oil and garlic. Olive oil is the basic spice of food. Most of the meat is made from mutton and beef. Adriatic coast is known for good quality prosciutto and pancetta. Among the cheeses is the most famous dry sheep cheese from the island of Pag (protected by UNESCO). Further inland, towards continental parts of Croatia cuisine is based on lamb, goat meat offered with sour cabbage or potato, and here you can find good quality cheese. Dairy products are also represented in the kitchen of northern and central Croatia. Baked turkey served with unleavened dough (puretina s mlincima), is one of the most famous dishes of Croatian Zagorje and Zagreb's surroundings, as well as !trukli made in two different ways, baked
or cooked. In the culinary tradition of northeastern Croatia (Slavonia, Baranja), pork has an important role to play, freshly prepared or processed into cured meat products - sausages, bacon, ham, kulen and similar variations. Fresh fish is prepared from freshwater fish or made into a soup (riblja "orba). The dishes are very spicy with red hot paprika. Truffles are an integral part of Istria, served with pasta and/or meat, along with good quality white or red wine. Baked Strudel - zagorski !trukli National dish that is served as main course, dinner, or dessert if you opt for sugar in the filling.
Ingredients: Dough: 400g plain flour 1 egg 160 ml lukewarm water1 tsp salt 4 tbsp sunflower oil Filling: 500g cottage cheese 1 egg 50g sour cream ! tsp salt (depending on the cheese) 80g melted butter +150g sour cream to cover the strudel before baking
Croatian group
Special equipment: rolling pin, clean cotton tablecloth, wooden spoon, baking pan
Method Mix oil, water, salt and egg into fine mixture, add sifted flour and stir to make a soft dough. Knead for 5mins, and put the dough in a lightly oiled bowl, covered with a cloth. Leave to chill for 30mins. Take the dough, and stretch it on the floured tablecloth. Tablecloth is needed so the dough would not stick. The thinner we stretch it, the more delicious strudel will be. Mix all ingredients for the filling, distribute evenly and roll the dough by lifting the tablecloth. Use the handle of the wooden spoon to divide the strudel into small pockets, and cut them using a dull side of a plate to seal the edges. Cook the strudel in boiling, salted water for 3mins. Place them in a greased baking pan, put a thick layer of sour cream on top of it then bake in a preheated oven at 200°C until turns golden.
BANITSA History of Bulgarian cuisine
Bulgarian group
Due to our geographical area and eventful history, our country got used to use different kinds of vegetables and fruits not to mention dairy products. This is the reason why we have such a big variety of dishes with these products. Certainly, the most unique of them is the traditional Bulgarian yoghurt. Its uniqueness comes from the bacteria Lactobacillus Bulgaricus which is endemic to Bulgaria. Our main beverage is Rakia, an alcoholic drink (strong spirit) similar to Palinka, as well as Boza, a drink made from fermented mush of either wheat- or rye flour and then sweetened with sugar or honey.
Dating back to the 16th century, the production of rose oil began and from the 19th century Bulgaria monopolized the world market of rose oil production. From the leaves of the rose you can prepare jams, marmalades and liquors.
For Bulgarian people the most important “dish” is the bread. We even have a saying ”Nobody is bigger than the bread”. Moreover, the dough is very useful and our best dish is Banitsa which we will present in the upcoming pages.
Ingredients: 1 package phylo-dough (500gr) 400 gr sour milk 1 cup sirene ! cup oil 1 tablespoon vinegar 1 teaspoon baking soda 5 eggs Banitsa
Method Mix sour milk with baking soda and vinegar and leave for 5 mins. In a bowl add the eggs, the sour milk mixture, the oil and the sirene. Finally, we put two sheets of the dough in a tray covered with baking paper. We put some mixture on top and continue the process until we have used all our dough but have left some mixture to cover it. Bake at 200 degrees Celsius for 25-30 mins.
CABBAGE A LA CLUJ
Romanian group
History of Romanian cuisine Introduction Romanian cuisine has a diverse range of dishes, with its own character and influences from other European cuisines such as Austrian, German, Greek or Hungarian and Slavic-speaking Serbian, Bulgarian, Polish and Ukrainian. Romanian traditional dishes are based on mainly meat and soups. Different kind of soups made with meat or fish are usually offered in people’s home and restaurants as well. Corn flour is a common staple food in Romania. Polenta, which is made from corn flour is a daily dish in the countryside, and has been consumed in many regions of Romania for centuries. Cabbage a la Cluj is a very popular dish nowadays in the Western part of Romania. It bears the name of a Romanian city, Cluj, which is the capital of Transylvania area.
Ingredients: Cabbage a la Cluj – Varza a la Cluj 1 kg of sour cabbage 750 g of pork minced meat 2 red onions (120 g) Lard 150 g of rice 1 tablespoon of sweet pepper 1 tablespoon of dry thyme 350g of sour cream 1 teaspoon of ground cumin (optional) 1 teaspoon of dried dill or dill seed (optional) 200 ml of tomato paste (optional)
Method Remove the cabbage’s cover leaves, wash in cold water, then drain well into a sieve. Chop the cabbage into thin stripes and put them in a large saucepan, in which heat a tablespoon of lard. Fry cabbage for about 15 mins at a medium heat, stir it often until it begins to soften. Cabbage a la Cluj
In the meantime, clean, wash and chop the red onions. Heat a tablespoon of lard in a large pan then add the chopped red onion, add some salt and cook them in shimmering lard until onoins have become translucent, stir them occasionally. After the onion has softened, add the minced pork and stir them well with a spoon. Cooke meat together with the onion for 7-8 mins, stirring frequently. Add some salt, pepper, thyme, sweet pepper and cumin (optional) to the pork. Mix them well then set aside. When the sour cabbage begins to soften, remove it from the fire and season it with dill or dill seed (optional). We do not put salt, because the cabbage is already salty. Separately, cook rice in half a liter of slightly salted water for about 8-10 mins, then drain off remaining water. Preheat the oven to 190 degrees. Grease a roast pan slightly then spread evenly 1/3 of the cabbage and squeeze lightly. Put half of the boiled rice above the cabbage layer. Then put half of the minced meat on the cabbage. Continue this process: on the first layer of minced meat put the third of cabbage, then the rest of the rice, after that put the remaining minced meat and a layer of smoked bacon on the top. Finally, the last layer will be the remaining cabbage then cover the dish with a thick layer of sour cream. Cook it for about 25-30 mins until the top has become golden brown.
EIERKUCHEN History of German cuisine
Eierkuchen
Germany has a lot of national specialities, but like many other countries it depends on which part of Germany you are from. For all regions Germany it is true that we eat a lot of sausages and we have a great many types of bread as well. Most of all we love Currywurst, Bratwurst and Kartoffelsalat. At Christmas it is typical to eat Kartoffelsalat, which is made with potatoes, cucumber, mayonnaise, eggs and sausages. For desert we like Apfelstrudel, which is a cake made from apples. We have a lot of vegetarians and vegans in Germany, so you can find a lot of products for them in every market, even vegetarian sausages. In the southern part of Germany, in Bavaria, where Oktoberfest festival takes place, Pretzel and Sauerkraut are famous and a lot of beer is drunk.
In the northern part, at the coast of the Baltic and the North sea, people eat a lot of fish. They make sandwiches with them or put them on a grill.! In schools and cafeterias we serve noodles with tomato sauce very often, we even have a lot of soups, like potato soup or bean soups. Sometimes we also eat sweet dishes for lunch like Milchreis, which is kind of thick sweet rice soup that we eat with apples or Eierkuchen. Milchreis is similar to French Crepes and it is served with Nutella or Jam.! Most German people really like beer and we have many types of them, like Hasserรถder, Krombacher or Sternburg Export. We also have beer without alcohol because we love the taste of beer so much we want to drink it even without alcohol.
Ingredients: 8 eggs! 500 ml of Milk! 200g of flour! 1 tablespoon of salt! butter! Can be served with Nutella, jam or apple sauce
German group members
Method Place the eggs, flour, salt and milk into a blender. Mix them until smooth on low speed.! ! Heat a large skillet or griddle over medium heat. Pour batter about 1/4 cup at a time (or more for larger pancakes). Tilt pan to achieve a round shape cook until golden, then flip and cook the other side until brown. Serve immediately with syrup or fresh berries.
GEMISTA
Gemista
History of Greek cuisine Greek cuisine is the part of the Mediterranean cuisine. It has a tradition of about 4000 years and it is entwined with the history and culture of Greece. The most characteristic and ancient element of Greek cuisine is olive oil, which is used in most of the dishes. Greek cookery makes wide use of vegetables, grains, fish, wine and meat. Dishes made from vegetables and rice are called gemista in different countries. A lot of people call them ‘orphans’ when they do not contain meat. With minced meat or with a combination of meat and vegetables they are called ‘married’. In Greece, gemista are made with peppers and tomatoes and they are garnished with potatoes. Gemista are mainly cooked in the summer as this is the season when vegetables are ripe and because it is a light meal that can be eaten in warm weather either as a hot or a cold dish.
Ingredients: 3 peppers 3 tomatoes 1 onion 200 grams of Carolina rice Parsley 10 leaves of mint 1 pinch of oregano 1 pinch of salt 1 pinch of pepper 1 pinch of sweet paprika 2 spoonful of olive oil
Method Wash the peppers and the tomatoes and remove the inside (core them). Mince the onion and cook it till soft. Add the rice and the inside of the tomatoes to the onion. Add one cup of water and boil it for 3 minutes in medium heat. In the end, add the seasoning (oregano, salt, pepper, sweet paprika). Fill the peppers and the tomatoes with the stuffing (do not fill them up because the rice will rise). Greek group
Add a little bit of olive oil, salt and pepper to the gemista and a cup of water so the rice will cook. Bake in a preheated oven at 200ºC (top and bottom heating) or at 170ºC (with air) for an hour.
History of Gemista Dishes made from vegetables and rice are called gemista in different countries. A lot of people call them ‘orphans’ when they do not contain meat. With minced meat or with a combination of meat and vegetables they are called ‘married’. In Greece, gemista are made with peppers and tomatoes and they are garnished with potatoes. Gemista are mainly cooked in the summer as this is the season when vegetables are ripe and because it is a light meal that can be eaten in warm weather either as a hot or a cold dish.
LEPÉNY History of Hungarian cuisine
Hungarian group
In Hungary there are many words for a sort of flatbread that is similar to the unleavened flat type of bread, however, it is thicker. These words are: pompos, gyürke, langalló. I will use only one word „lepény”, which is the most widespread word for this kind of food. Tök is a small village not far from Budapest, in Pest county, Hungary. Lepény of Tök, which was a dish of poor people, became a popular festival food only in a couple of years. Zsuzsa Szklenár started the success story as an activist of national customs in Tök, Pest county. She had the idea to bring the long forgotten flatbread to the Festival Of Folk Arts in Budapest. There are four portable ovens in the yard of her house in Tök. Lepény can be baked in a couple of mintues but it can be easily made in the oven in your kitchen as well. The origin of lepény is shrouded in the mists of time but its history probably started in the era of the Turkish occupation.
According to Mrs István Szklenár lepény has been made in Tök for centuries. Bread were baked in ovens in the yards of the houses and dough was nipped off from the pasta to bake lepény, because it could be ready for lunch, so men who worked in the fields as well as children could eat lepény with soup. Lepény used to be the food for poor people who put on top anything they had: lard or duck fat, flour mixed with sour cream or egg and fried bacon if they had any. As ovens were removed from the gardens, lepény were leass and less known, only old people knew of it in the end. It was easier to buy bread in shops than bake some at home, so lepény disappeared, too.
Ingredients: 1 kg flour 2 dkg yeast 3 dkg salt 0,5 dl oil 3-4 dl lukewarm water 1 dkg sugar On the top 250 dkg füstölt kolbász (Hungarian thin salami) 30 dkg onion grated cheese (if you like it) 0,5 kg túró (Hungarian cottage cheese) salt 150 g sour cream dill
Lepény (kind of Hungarian flatbread style)
Method Put flour into a big bowl and add the salt. Stir them well. Put a teaspoon of sugar into warm water, dissolve it with the yeast, pur this mixture into the bowl of salty flour then pour as much water into the bowl as you need to get medium soft dough then add the oil and roll until it has become flat. Rest it for about 30-40 mins. While the dough is rising prepare the remaining ingredients. Slice the thin salami, chop the onion, salt the cottage cheese, mix them with sour cream and add some dill if you like it. Spread the top of the dough with oil thinly first then cover it with sour cream, put salami, onion, and grated cheese on the top the bake it for abour 20-30 mins. We can put cottage cheese (with or without dill) instead of salami.
STRASCINATI
Strascinati
History of Italian cuisine Introduction Italian cuisine is full of flavours, fragrances and colours. The simplicity of ingredients is exalted with fresh local herbs and natural methods of baking. Every region has its own culinary traditions: vegetables, cheeses, fish and meat are some important ingredients, but flour has a key role in the Italian culinary tradition (it’s useful in the production of pasta, pizza and bread). In Italy a particular type of wheat is used with which semolina and all purpose flour is produced. Pasta is the most consumed dish by Italians, it can be found fresh or dry. Rice and corn are also largely used, particularly in the northern part of Italy. Meals in Italy are usually composed by a first course (pasta) followed by a second dish (meat or fish), accompanied by wine. Wine has an important place in the Italian traditions there are many types, from prosecco to rosé, from brut to spumante. The Italian gastronomic tradition is wide and it’s based on simplicity and variety of fresh and healthy ingredients. Bluefish is the most consumed fish in Italy, so named because of his colour. It’s typical in the Mediterranean Sea and it’s rich in !3. It’s used in southern part of Italy and in the islands. Every region is rich in traditions : for example pizza napoletana, gnocchi romani, pesto alla genovese and others typical recipes of a big Nation.
Ingredients: Strascinati with dried peppers (traditionally called "cruschi"), fried crumbs and Caciocavallo (Italian cheese). For the pasta: 1 kg of semolina flour. 400 ml of tepid water 2 pinches of table salt. For the seasoning: 200 g of Caciocavallo 6 dried peppers 80 ml of extra virgin oil 3 slices of bread 1 garlic clove.
Method Preparation of the pasta: Pour 1 kg of flour in a large bowl and add salt. Pour and stir water slowly (the quantity depends on the amount of flour) until a smooth and hard enough ball of dough is obtained.
Preparation of the pasta
Reduce or increase the quantity of water if necessary, the dough should not be too soft. Cover the dough in a plastic wrap to rise for 30 minutes. Cut a small quantity of dough with a dough scraper and create some cylinders about 2 cm thick. Cut cylinders into pieces 2 cm long and press them down with three fingers, with a knife or with a dough scraper and stretch them to get “strascinati". Roll "strascinati" in flour and arrange them on a tablecloth. (They have to be separated because they stick) Boil water in a large pot with a spoonful of cooking salt. Add sifted pasta, when the water boils. Cook it for 5 mins. Drain pasta quickly and add the seasoning. For the seasoning: Pour oil in a large pan, add the garlic an heat it until it turns golden. Then remove it. Cut the bread into little cubes, pour oil in the pan and fry them until they become golden. Remove pepper seed, soak peppers in a pan with abundant hot oil for 2 or 3 seconds, then leave peppers in absorbent paper on a plate.
PIEROGI
Polish group
History of Polish cuisine Introduction Polish cuisine has long traditions and throughout centuries has been influenced by culinary customs of different nations. This contributed to the wealth of tastes and complexity of Polish gastronomy. Traditional food is rich in various kinds of meat, especially pork, chicken and beef. Soups are very popular, made with vegetables, broth, beets, and many other ingredients. Vegetables are in common use, among which cabbage is probably the most famous. Polish cuisine is generally demanding in preparation. However, there are special occasions when Polish people allow a lot of time to prepare traditional food then enjoy their festive meals. For Christmas and Easter celebrations special dishes are served. Polish cuisine includes different kinds of dumplings and noodles, among them “pierogi” is the most remarkable. Pierogi (singular pieróg) are filled dumplings of Eastern European origin made from wrapping unleavened dough around a savoury or sweet filling and cooking in boiling water. These dumplings are popular in Poland, where they are considered as national dishes. Typical fillings include potato, sauerkraut, ground meat, cheese, and fruits. Time: approx. 90 minutes
Ingredients: (for approx. 60 pierogi):! Pastry: 1 egg 1 glass of hot water 1 spoon of oil 500 grams of flour! Filling: 4 onions 200 grams of butter 400-500 grams of cottage cheese 1 kg of potatoes Salt, pepper
Method Boil the potatoes in a pan of salted water. Drain then off and set aside to cool. Heat the oil in a frying pan and fry the onions for 4-5 minutes, or until they have become crisp and brown. Reserve a tablespoonful of the onions for the garnish. Pierogi
For the dumpling dough, sift the flour into a large mixing bowl and make a well in the centre. Fill the well with the salt, oil and water. Using your fingers, gradually stir the flour into the wet ingredients, until the mixture comes together as soft dough. Turn the dough out onto a lightly floured work surface and knead for 5-8 minutes, or until it is smooth and glossy. Wrap the dough in a clean tea towel and set aside to rest in a cool room for at least 20 minutes (optional). When the potatoes have cooled, transfer them to a large bowl and crumble over the cottage cheese. Mash until smooth, then stir in the fried onions until well combined. Set aside. To shape the pierogi, roll out the dough onto a lightly floured surface to a thickness of 3mm. Cut rounds using a glass. Place one teaspoonful of the cottage cheese and potato filling into half of the pastry rounds. Poach the pierogi, in batches if necessary, in a deep-sided pan of boiling water for 3-4 minutes, or until they float to the surface. To serve, pile the pierogi onto serving plates and serve the soured cream in small bowls alongside. Sprinkle with the reserved fried onions and the dill.
TORTILLA
Tortilla
History of Spanish cuisine Introduction We can say that Spanish gastronomy is known worldwide as it is wide in choice and tastes, even for vegan diets. We can name some typical drinks that can be consumed during a Spanish meal, for example fresh sangria, some gazpacho (tomato soup), horchata (various plant milk) or salmorejo (kind of tomato and purĂŠe), which can be consumed with Iberic ham or picatostes (slices of fried bread). We have stereotypical dishes that are known to be Spanish all around the world, such as paella with sea fruits, ham croquetas, pulpo a la gallega (octopus), calamares a la romana (squid), which are sprinkled with lemon juice and mayonnaise or we also have torrijas (Spanish type Frech toast), the well-known tapas or tortilla de patatas, which I will introduce you below.
Tortilla de patatas This is a typical Spanish meal known worldwide from its unique taste. It is basically a French omelette with potatoes, however, without cheese.
Ingredients: You will need the following ingredients in order to prepare a great tortilla de patatas. Recipe for 4 persons: 1 kg of potatoes 1 onion 1 tea spoon of salt 8 eggs 500 ml of olive oil to fry the potatoes You will need these ingredients to make a tasty salmorejo, which is a fresh tomato and bread soup 1 kg of red tomatoes 1 cup of olive oil 1 garlic Bread from yesterday 1 tea spoon of vinagre
Method
Preparing the Tortilla
First of all, you need to peel and cut the potatoes into dices and chop the onion into small pieces. Pour olive oil into a frying pan then fry the potatoes until they have become golden then add the onion. Beat the eggs until blended. Take the potatoes out of the frying pan and let them cool for a while, after that add the egg mixture. Put the whole mixture back into the frying pan again. Fry until the surface is thickend. Then turn it upside down with a plate that is bigger than the frying pan, then fry the other side. Then your tortilla is done! You can also enjoy your tortilla de patatas with some salmorejo (kind of tomato and purĂŠe), which is really easy to make. First of all, you need to peel the tomatoes and cut them. Put all of the ingredients into a blender and mix until it has become creamy. You can put the half of a hard boiled egg on top of your soup or consume it with Iberic ham and picatostes.
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Edited and designed: Zoltรกn Horvรกth All rights reserved 2018. FONK