The genuine dishes of our land, with the traditional receipe of our grandparents. Indtroduce by Diego Lara chef. You only have to follow his instructions if you want to enjoy the best flavour from La Mancha.
SHEPHERED'S STYLE MIGAS
INGREDIENTS
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500 grams of stale Spanish white bread
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5-10 tablespoons of milk
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6 tablespoons of olive oil
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150 grams of diced bacon
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200 grams of chorizo, cut into thin slices
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1 red bell pepper, seeded and cut into slices
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2 cloves of garlic, finely diced
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Half a teaspoon of mild paprika
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Pinch of more spicy paprika
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Salt
PREAPRATION
Dice the bread the day before you want to use it. Place in a bowl and sprinkle over the milk. Leave overnight to absorb. Heat the oil in a cast iron skillet and fry the bacon. Add the sausage and sliced bell pepper, then fry. Add the garlic and bread. Stir frequently and cook until golden. Season with salt and paprika and serve while very hot.
JAM'S OMELETTE
INGREDIENTS
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3 medium large Russet potatoes
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5 eggs
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1 medium onion
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finely chopped
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½ bell pepper
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red or green
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chopped into ½-inch pieces
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1/2 cup olive oil
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¾ teaspoon salt
PREPARATION
Peel the potatoes and cut them into pieces ¼-inch thick by ½-inch wide.
Over a medium-high flame, heat the olive oil in a 10-inch non-stick frying pan. When the oil is hot add the potatoes and let them cook for two minutes. Add the chopped onion and the bell pepper. Stir the potatoes and onions until the potatoes are three-quarters cooked and they appear translucent, about 15 to 20 minutes.
Get out a bowl large enough to fit the eggs together with the potato mixture. Beat the eggs and the salt in the bowl until they are well blended.
When the potatoes are ready, remove the pan from the heat and then strain the potatoes to remove the extra oil. After straining the oil from the potatoes, add the potato mixture to the eggs.
Wipe out the pan with a papel tower and add 1 tablespoon of oil back to the pan. Spread the oil around. Heat the pan over a medium-high flame. When the oil is hot, pour the potato and egg mixture into the frying pan and then turn down the heat to medium-low. After 10 minutes or so, you should see the egg starting to set up. If you stick a spatula under the tortilla and it holds together well, then it’s ready to flip.
Place a plate over the frying pan. If you are right-handed, hold the frying pan by the handle with the right hand and place your left hand on top of the plate. Quickly flip the pan over 180°. Now your left hand will be holding the plate from underneath. (Reverse the process if you are left-handed. Your left hand will hold the panhandle and the right hand will be on top of the plate, and then you will flip the pan over.)
If the pan is dry add a little more oil and spread it around. Slide the tortilla back into the pan and allow it to cook another seven to eight minutes. Use a spatula to push down the sides so the edges become more rounded. If the top of the tortilla is uneven, pat it with the spatula to even it out. You don’t want a lumpy tortilla. When the tortilla is done, flip it out onto a serving platter.
MANCHEGAN GACHAS
INGREDIENTS
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6 tablespoons flour vetch (sold in the Mercadona)
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1 clove of garlic
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200 grams of fresh pancetta or bacon (bacon us)
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200 grams pork liver (optional, I did not put in this recipe)
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1 medium potato
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1 teaspoon paprika
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Olive oil
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sal
PREPARATION
Chop the bacon, salt it and fry in a pan until golden . Booked .
In another large skillet , fry put the previous oil, garlic and potato cut into slices . Booked .
In the same oil , toss the flour and roasting like we were going to make a bechamel .
Add paprika and stir quickly to prevent burning . We take a couple of glasses of water slowly while stirring . If you need more water, you can add it while we see that they stay dry. Stir constantly to prevent lumps out .
Salted to taste and see that the sauce thickens gradually. Do not let it become too thick , usually the total cooking time is approximately 15 minutes.
We turn off the heat and add the grits to fried potato slices .
Serve piping hot and are usually put in the center of the table, there will dipping pieces of bread. Bacon , standing next to a plate to go eating it too .
Refrain those who are on a diet because each serving with half a loaf falls