Okonomiyaki a la Española

Okonomiyaki a la Española

 

Okonomiyaki a la Española

One of my favorite blogs, written by Deb Perelman, is Smitten Kitchen. Her conversation is perky, the food is varied, and her food photos will make you drool! Last week she posted her rendition of okonomiyaki, a Japanese pancake that can be made small or large, and is served with a special mayonnaise sauce. I’ve made something similar to the little cakes, carrot and zucchini latkes, but when she said that okonmiyaki are also made into large pancakes in certain areas of Japan, right away I thought, “OK, tortilla española.” The Spanish omelette, known as the tortilla española, is traditionally made with potatoes, onions, and eggs. Other ingredients it might have are bell pepper, chorizo, ham, sardines, or tuna. Less common are vegetable tortillas, which are starting to come into fashion as people try to eat healthier. The main vegetable ingredients for the Japanese pancakes are the same vegetables common to Spanish and Mediterranean cuisine: cabbage, onions and carrots. So, I thought why not make okonomiyaki a la española with Romesco sauce? However, being that the main ingredient was cabbage, I did have some doubts about whether my boys would like it or not, but it was an all round hit with everyone. The sauce really made the dish!

 

Servings: 4 Prep Time: 20 minutes Cooking Time: 15 minutes

Ingredients for the Tortilla: 5 to 6 cups cabbage, finely shredded 1 small onion, very thinly sliced 3 carrots . . . → Read More: Okonomiyaki a la Española

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Roast Potatoes with Chicken and Romesco

Chicken with Potatoes and Romesco Sauce

 

This is paella!

It has been a few weeks since I have posted a Mark Bittman Recipe, but this week I am hosting The Food Matters Project so I have to honor to pick the recipe and post it in it’s entirety. It’s a challenge to choose a recipe when you have 500 to select from, but the choice became clear when narrowed down to Spanish cuisine. Since I’m in Spain now, it just had to be Spanish. My husband is from Spain, and he has a summer program here. I’m the lucky duck who gets to come along with him (apart from the program), to enjoy seeing friends and family. This year, as in other years, I enrolled in great yoga class, enjoyed making rounds to the tapa bars, went to a village celebration hosted by some friends, had a week-end blast in Barcelona, and visited numerous sites in and around the town of León, in the Northwest.

Tapas and Montaditos at Cervercería Catalana

 

There’s nothing new about oven-roasted chicken, but Romesco sauce may be new to you. The sauce originates in the area of Tarragona, Cataluña, in the northeast of the country. The ingredients are fresh tomato, roasted bell pepper, ground raw or roasted almonds, garlic, and olive oil. It makes a great companion to roast chicken, beef, pork, grilled tofu, fish, or vegetables. The following recipe for roast potatoes with chicken and romesco is courtesy Mark . . . → Read More: Roast Potatoes with Chicken and Romesco