Spanish Tortilla

A Spanish tortilla is a potato-and-egg omelet found on numerous menus throughout Spain.  Do not be confused, this recipe does not use flour or corn tortillas that you use to make wraps.  Also, traditionally these are cooked in heaps of olive oil but this version uses less oil, so it’s lower in calories.

Spanish Tortilla

www.eatingwell.com

Ingredients

·        3 teaspoons extra-virgin olive oil, divided

·        1 small onion, thinly sliced

·        1 cup precooked diced red potatoes

·        1 tablespoon chopped fresh thyme

·        ½ teaspoon smoked paprika

·        6 large eggs

·        4 large egg whites

·        ½ cup shredded Manchego or Jack cheese

·        3 cups baby spinach, roughly chopped

·        ½ teaspoon salt

·        ½ teaspoon freshly ground pepper

Preparation

Heat 2 teaspoons oil in medium non stick skillet over medium heat.  Add onion and cook, stirring until translucent, 3 to 4 minutes.  Add potatoes, thyme and paprika and cook for 2 minutes more.

Lightly whisk eggs and egg whites in a large bowl. Gently stir the potato mixture in the eggs along with cheese, spinach, salt and pepper until combined.  Wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat.  Pour in egg mixture, cover and cook until edges are set and the bottom is browned, 4 to 5 minutes (it will be moist in the center).

To flip the tortilla, run a spatula gently around the edges to loosen them.  Invert a large plate over the pan and turn out the tortilla onto it.  Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Serve warm or cold.

Tupps Tidbits ~…..if you use precooked diced potatoes it’s faster…..you can store airtight  in the refrigerator for up to 1 day

When Tupps was in Spain he stated this was served in the afternoon with happy hour and served cold with cured meat.  So I guess this is a breakfast dish or Appetizer.   We had it warm in the morning for breakfast. This is definitely a KEEPER at our house!

Almond Crusted Fish

What’s for dinner? “I don’t know, what do you want?” It seems this is a common problem and maybe it is for you as well. So we decided to try something a bit different in the kitchen. This article in Cuisine at home was all about Mediterranean Menus. Mediterranean food is full of bright flavors and fresh ingredients and has always been considered one of the healthiest ways of eating.


Almond Crusted Fish with smoked paprika
~Cuisine at home magazine May/June 2013

Pulse:
½ cup sliced almonds, toasted
¼ cup panko bread crumbs
2 Tbsp. chopped fresh parsley
1 Tbsp. fresh thyme leaves
1 Tbsp. olive oil
Salt & Pepper to taste

Combine:
1 Tbsp. smoked paprika
½ tsp. kosher salt
½ tsp. black pepper
4 tilapia fillets (5-6 oz. each)
Olive Oil



Preheat over to 400. Line a baking sheet with parchment paper; coat with nonstick spray. Pulse almonds, panko, parsley, thyme, and 1 Tbsp. oil in a food processor until nuts are coarsely chopped. Season almond mixture with salt and pepper. Combine paprika, ½ tsp, salt, and ½ tsp. pepper. Place fillets on prepared baking sheet, sprinkle with paprika mixture, and brush with oil. Divide nut mixture among fillets, pressing to adhere. Roast fillets, until firm 12-15 minutes.



Tupps Tidbits ~ use any fresh white fish available, halibut would be exceptional but pricey, tilapia is a reasonably priced alternative

This came together quickly and tasted great! Be sure to give this one a try and the next time someone asks, “What’s for dinner?” You can say…This is definitely a KEEPER at our house!

Grilled Turkey Tenderloins

Turkey tenderloins are part of the turkey breast. They are sold separately in many grocery stores. Turkey tenderloins cook quickly and, because they are low in fat, can be dry. They can be baked in crumbs or marinated into sweet and savory ingredients. You can cook them by roasting, grilling, and sautéing.



Grilled Turkey Tenderloins
www.tasteofhome.com

Ingredients
1-1/2 cups lemon-lime soda
3/4 cup vegetable oil
3/4 cup soy sauce
1 tsp. prepared horseradish
1/4 tsp. garlic powder
1/4 to 1/2 tsp. Liquid Smoke, optional
2-1/2 pounds boneless skinless turkey breast tenderloins




Directions
In large resalable plastic bag, combine the first 6 ingredients. Add turkey; seal bad and turn to coat. Refrigerate for 8 hours or overnight, turning once.
Drain and discard marinade. Grill turkey, covered, over medium heat for 5-6 minutes on each side or until juices run clear.



Tupps Tidbits ~ we use our homemade horseradish...that recipe is coming soon!

This marinade would be excellent with any poultry. It was quick & easy and we both thoroughly enjoyed it. We had never bought turkey tenderloins before this recipe and we will definitely pick them up again and try different recipes with them. This is definitely a KEEPER at our house!