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The lovely Rebecca at From Argentina with Love is hosting “Empanada of the Month!”and you know I just couldn’t resist participating.  Empanadas (or empanadillas as these little ones are called over here) are basically beautifully flaky pastry wrapped around the filling of your choosing.  They’re like little pillows of crispy on the outside, flavor explosion on the inside.  The variety is endless…you can fill them with meat (as in this case), fish, vegetables, cheese or even custard and/or fruit for dessert empanadas.

Empanadas Mendocinas are basically filled with ground beef, onion, olive slices and a slice of hard boiled egg, with a bit of bite from the crushed red pepper.  The first time we tried Empanadas Mendocinas was (if you can believe it! lol) at our favorite neighborhood Italian restaurant, Calabria.  Before you think we’re goofy for ordering Argentinian food at an Italian place, let me explain.  The owners and all of the workers are native Argentinians.  Of course, that doesn’t detract from their ability to make incredible Italian food…one of these days I’ll tote my camera along so you can see.  :)  So anyway, back to the story.  One of the appetizer menu items is empanadas, so we asked what they were and she explained.  Well, that was the end of that!  Bring it on out!  We want that!  So, we had our first delicious taste of these little bites.  Since then, we order them as an appetizer every time we go.

I was thrilled when Rebecca graciously invited me to join in her Empanada of the Month event, and really excited to get my little paws on her recipe.  It’s incredibly good, you guys.  Incredibly good.  I didn’t add the lard at all…The ground beef I bought had a bit of marbling, so I just left it out in the interest of lowering calories.  I think the next time I would perhaps add just a bit more olive (one slice just ain’t enough for my greedy olive loving self lol), but other than that, wouldn’t change a thing. 

So, remember I was telling you about all the grilling we’ve been doing?  Often times, the leftover grilled meats and vegetables are less than appealing, am I right?  I mean, who wants to eat a cold chorizo?  Chorizo is one of the best things EVAH just off the coals, but later?  Not so great.  They tend to be dry when reheated, and generally not the most appetizing of foods.  Other ingredients are easier to find uses for, like roasted peppers and baked potatoes for example.  Potato salad, anyone?  But, I was feeling guilty about tossing all of those lovely chorizos after our barbecues…there must be *some* way to salvage them?  Well, there is.  And it’s delicious!  And they are revived to their delectable juicy selves.  Awesome! :D  Just look at these tasty little bites of goodness:

There are many names for this particular style of egg dish.  Here in Spain, we call it a “tortilla,” whereas in Italy, it’s called, “frittata,” and in the States it’s generally referred to as an omelette (depending on your heritage, that is. lol).  The funny thing is that tortillas are made with eggs, but it’s really about the ingredients you add to them.  Traditional Spanish tortillas are all about the potatoes.  This one includes the conventional potatoes, but also includes delicious toasted garlic, onion, roasted red peppers and grilled chorizo to make for a mighty tasty, wonderfully easy meal.

Ingredients:

2-3 tablespoons olive oil
3-4 cloves garlic, minced
1 large Spanish onion, minced
3 baked potatoes, skin removed and roughly chopped
3 chorizos, grilled and chopped
1 roasted red bell pepper, chopped
8 eggs, beaten
salt and pepper to taste

Preparation:

Heat the olive oil in a medium sized, deeper saute pan.
Saute garlic until golden, then add onions and continue to saute until translucent.
Add potatoes, chorizos and peppers and heat through.
*note* if you don’t have leftovers, I suggest baking the potatoes in the microwave or oven until done, and cooled, using canned roasted peppers, and for the chorizo, just saute it until cooked through before adding the potatoes and peppers)
Meanwhile, beat eggs with salt and pepper until beginning to froth.
Reduce heat to low, and pour eggs over meat and vegetables.
Stir around a bit, to permit egg to solidify slightly, then cover.
Using a spatula, press egg toward center occasionally, to form the rounded edge.
After about 10 minutes, when egg is beginning to set, carefully place a large plate over the saute pan (one that larger than the pan).
This is the tricky part.
I usually count to three and flip the tortilla onto the plate.
Please be careful not to burn yourself! It’s also important to make sure the egg is beginning to set before doing this, or you’ll have egg all over the place. Ask me how I know this. LOL
Wipe out saute pan, and add a bit more olive oil.
Slide the tortilla back into the pan and cover.
Repeat the pressing of the sides occasionally, and when the egg is really looking like it’s set, sort of “shake” the tortilla around in the pan a bit to prevent sticking.
This should take about 10-20 more minutes, depending on the size of your pan.
Repeat the “flip” process (I find that it looks prettier when you flip a second time).
To see what a finished tortilla should look like, have a look HERE.
Serve as desired. Here I’ve cut the tortilla into cubes to serve as tapas.

It’s not quite an omelette, not quite a frittata, but something in between.  The Tortilla Española, or Spanish Omelette is one of the most ubiquitous Spanish foods there are…it’s appropriate for breakfast, lunch or dinner, snacking, parties, everyday…it’s just…one of those things that is ever present.  The thing about Tortilla, is that it isn’t so much about the eggs, but rather about the potatoes, or other fillings that are added to it.  The classic tortilla is made up of potatoes, onions and eggs, but there are as many variations as there are imaginations, so feel free to be creative.  Creative not only with ingredients, but choice of presentation as well….this can be served in wedges, squares, in a baguette sandwich, alone, accompanied by bread or toast….you get the idea, right?  There are an infinite number of ways to make and serve Tortilla…it’s all good. 

Ingredients:

4-6 potatoes, peeled and thinly sliced (about 4 cups)
1 large onion, minced (about 1 cup)
2-3 cloves garlic, minced
6 eggs, beaten
salt and pepper to taste
olive oil for frying

Preparation:

Heat olive oil over medium, medium high heat, in a medium sized skillet (I like non-stick for this, with rounded sides if possible).
First toast the garlic until just golden, then add onions and sautee until translucent and beginning to brown.
Add potatoes and season with salt and pepper.
Cover and cook about 15 minutes, stirring frequently (or until potatoes have cooked through).
Drain any excess oil into a dish and reserve.
Add potato mixture to beaten eggs, and season again with salt and pepper to taste.
Drizzle a bit of the reserved oil into sautee pan (over medium low heat) and pour in omelette mixture.
Stir mixture around constantly until you can see that it’s beginning to set.
Once you see that the mixture is beginning to set, reduce heat to low, and press in from the sides with a wooden spatula, moving any liquid towards the center (but not stirring–just pressing into the sides of the tortilla).
When the omelette seems to be solid at the sides, get a large plate (bigger than the pan) and cover the pan.
Here comes the trickiest part.
Count to 3 and flip the tortilla onto the plate.
Hope to God you didn’t break it (the plate *or* the tortilla).
Wipe out skillet with paper towels, and drizzle with a bit more oil.
Gently slide (with the help of your wooden spatula) the tortilla into the skillet to cook the other side.
Cover and cook, gently moving the pan occasionally so that the tortilla doesn’t stick, until cooked through.
This is relative…as some people prefer their tortilla firm, and others prefer it just a bit creamy inside. You choose.
Clean the plate you used earlier to flip the tortilla, and repeat “the flip” procedure.
Garnish with parsley if you so desire and serve either hot or cold.

In our house, rare is the day that everyone at the table likes the food I’ve prepared…Each person has their own special quirks, likes and dislikes…myself included.  On quiche days, however, everyone tends to be happy…I make at least 2, sometimes 3 or more…One of our favorites is my Spinach and Feta Quiche, which has to be made every time. lol  There are several ways to make quiche, the fillings can be as varied as the imagination permits…this time, we’ve got an abundance of peppers, onions and leeks that were beckoning me at the fruit and vegetable vendor….Since I’ve been making a lot of kebabs lately, I thought maybe a change of menu was in order…lol  And so, this time, I threw it all together in a quiche.

Ingredients:

crust for one pie
2 eggs plus 2 egg yolks (reserve whites for another purpose)
1 cup heavy cream
1 cup milk
1/2 of 1 red pepper, chopped
1/2 of 1 yellow pepper, chopped
1 small-medium red onion, minced
1 leek, white parts only, thinly sliced
2 cloves garlic, minced
2/3 cup chopped ham
2/3 cup Gouda cheese, shredded

Preparation:

Par-bake crust at 425ºF (200ºC) for 10 minutes.
Meanwhile, whisk eggs with some salt and pepper until frothy.
Add in cream and milk and continue whisking until fully combined.
Add vegetables, ham and cheese and stir to combine.
Pour egg mixture into prepared crust.
Bake at 425ºF (200ºC) for about 45 minutes, or until just set in the center (it may still jiggle a little).
Allow to rest 10 minutes before slicing.

Cherry tomatoes are in abundance around here…so sweet, plump and juicy…perfect on their own.  For a while now I’ve had the idea for a cherry tomato quiche/tart sort of thing.  And then, while shopping for supplies, my eyes fell upon the cutest darned thing.  A mini wheel of brie.  All tiny and precious….just a little baby brie….crying for me to pick it up and take it home.  So I did.  Cherry tomatoes and brie.  A match made in heaven. 

Isn’t it cute?

Now combine that precious little round with more little round things, and this is whatcha get:

Ingredients:

1 pie crust
2 cups cherry tomatoes, halved or quartered
1 small wheel of brie, rind removed and cut into smaller sized pieces (about 6 ounces 125grams)
3 green onions, chopped
a handful of black olives, pitted
1 egg plus 1 egg yolk
1/2 cup milk
1/2 cup heavy cream
salt and pepper to taste

Preparation:

Prepare pie crust and parbake at 400ºF (190ºC) for 10 minutes.
While parbaking crust, prepare tart.
Whisk eggs until frothy.
Pour in milk and cream, and whisk to combine.
Stir in remaining ingredients.
Pour tart ingredients into prepared tart shell.
Bake 35 minutes.
Allow to rest 10 minutes before slicing.

Easy and elegant…these savory breakfast baskets would be great for a special occasion or guests, or even just for a Saturday morning treat.  Serrano ham (Jamón Serrano) is one of Spain’s most revered foods….and can range in quality from so-so, to high brow.  The best ham is called “Bellota” or “Pata Negra” and is slow cured over a period of several months.  It’s similar to prosciutto, I guess, but I would venture to say that Serrano ham kicks prosciutto’s behind.  The cooking time here is approximate….depending on how well cooked you like your eggs, I like them solid, but some people prefer to have a soft yolk, so you should adjust your cooking time accordingly.

Ingredients:
6 ounces (150 grams) Serrano ham, thinly sliced
10 mushrooms, cleaned and chopped
1 small onion, minced
2 tablespoons butter
1/4 cup sour cream or quark cheese
parmesan cheese to taste
salt and pepper to taste
chopped parsley
8 eggs

Preparation:

Line 8 ramekins with Serrano ham slices, to form the “baskets.”
Preheat oven to 400º F (200ºC).
Melt butter over medium heat and sautee onions and mushrooms until tender (about 5-7 minutes).
Season with salt and pepper and a little chopped parsley.
Add a bit of mushroom mixture to each ramekin, and top with a spoonful of sour cream or quark.
Sprinkle each with a bit of parmesan cheese to taste.
Crack an egg into each basket and sprinkle with freshly cracked pepper and a bit of parsley.
I found that it worked best to place the ramekins on a baking sheet, and then introduce them into the oven.
Bake for 12-15 minutes, or until desired doneness of eggs.