Ingredients for one large tortilla:
- 5 eggs
- 5 potatoes
- Salt to taste
- 1/4 cup olive oil
- 1 onion
- 2-3 cloves of garlic
- 3 handfuls of spinach (or another leafy green or vegetable)
Step 1: Wash, peel and cut the potatoes in very thin slices. Cut the onion and garlic in small pieces. Saute the onion and the garlic first for 5 minutes. Then add the potatoes with enough oil so that they won’t stick. Saute until the potatoes are translucent or clear-ish.
Step 2: Separately, beat the eggs together with the leafy greens and a little salt. Aparte, se baten los huevos junto con las hojas verdes y un poco de sal. Quickly add the potatoes to the eggs, mixing well.
Step 3: Have the frying pan ready on low heat with two large spoonfuls of olive oil. Quickly place the egg/potato mixture in the pan. Cook on médium low heat on one side until the tortilla is firm enough to flip. Flip the tortilla with the help of a plate and ease it back into the pan so that you can cook it on the other side. Getting it fully cooked in the middle requires a bit of time and patience!
Soon enough you’ll have your Spanish Tortilla! It can be eaten hot, cold, in small pieces or even in a sandwich.
Historia: Tortilla española is a dish made with eggs and potatoes. The name comes from its form, like a cake or tortilla. There are many variations but this recipe above is based on the classic Spanish recipe. The potato has its origins in South America and was spread about the world beginning with the Spanish Conquest. It is documented in 1519 as a food known around Europe. Legend says that Spanish General Tomás de Zumalacárregui invented the tortilla as a quick, simple and nutritious meal during an era of war in Spain. Another versión of the legend says that it was invented by an anonymous housewife. Zumalacárregui passed by her house during the war, and since she was poor and only had eggs, onions and potatoes, she just made those into the first tortilla. The general liked it very much, named it the “tortilla” and helped it become popular.
- 5 tomates grandes, en cuadritos (5 chopped tomatoes)
- 1 taza cebolla, picada finita (1 cup finely chopped red onion)
- 2 jalapeños u otro chiles, picado, sin semillas (2 chopped hot peppers)
- 2 pimentónes dulces, picados (2 chopped sweet peppers)
- 2 cucharadas cilantro, picado (2 tbsp chopped cilantro)
- 2 dientes de ajo (2 finely chopped garlic cloves)
- 2 cucharaditas de sal (2 tsp salt)
- Jugo fresco de 2 limas (fresh juice from 2 limes)
Wash, chop and mix all ingredients together and you will have a bright, beautiful and tasty salsa. Buen provecho!
What are 2 reasons you should “EAT A RAINBOW”?
- Red foods are good for your heart. For example, tomatoes and red peppers both contain lycopene (an antioxidant that protects the heart).
- Green foods are generally highest in nutrients! They are also low in sugars, which means they help keep your blood sugar stable.
- Purple foods are good for preventing cancers. They also help keep your eyes strong and your memory working in tip-top shape.
- White root vegetables like potatoes and garlic are rich in minerals like fiber, potassium, and magnesium because they grow deeper in the soil. The soil is the source of these minerals. What are some other white root vegetables?
- Limes, peppers, radishes and tomatoes are some of the best sources of Vitamin C, which keeps your immune system strong and prevents and cures colds.
- 3-4 tablespoons lime juice, freshly squeezed (can also use lemon)
- 1 tablespoon honey (or coconut nectar for a vegan option)
- 1 tablespoon fresh ginger root, finely grated
- 1-3 tablespoons extra virgin olive oil
- 1 3⁄4 cups beet roots, grated
- 1 3⁄4 cups carrots, peeled and grated
- 1 3⁄4 cups apple, peeled and grated
Make the dressing by combining the lime juice, honey, and ginger in a small bowl. Using a whisk, add the olive oil and mix until well-combined. Set aside.
In a large bowl, combine the remaining ingredients. Add in the dressing and mix well. Serve immediately or store in the refrigerator.
Recipe serves 8.
- 2 cups plain yogurt
- 1 cup water
- 2 cups chopped mango (peeled and stone removed)
- 4 teaspoons honey, to taste
- A dash of ground cardamom (optional).
Directions: Put mango, yogurt, water, honey and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Sprinkle with a little cardamom, if desired. The lassi can be kept refrigerated for up to 24 hours.
Yield: Makes about 4 cups.
- Mango Lassi is a traditional South Asian beverage. In fact it is one of the most popular beverages in Northern India. The mango lassi drink is a cross between a smoothie and a milk shake and is smooth, creamy.
- Mangoes are used in many ways across cultures. For example, in tropical countries, sour, unripe mangoes are used in sauces, or may be eaten raw with salt, chili or pumpkin seeds. In India, ripe mangoes are also used to make curries or lentil dishes. The pulp from ripe mangoes is also used to make jam, juices or ice cream. Mangoes can be dried or cooked with rice for an Asian-style desert. Mangoes are often prepared charred in the American state of Hawaii.
- Honey doesn’t have the same effect on blood sugar as sugar. It keeps your blood sugar stable and is a good source of natural energy. Honey can also be good for coughs, sore throats and you can apply it to heal cuts and burns.
- Cardamom is grown in the tropics on bushes that produce little pods. This spice has lots of health benefits. It can provide energy and help you digest your food too.
- Mango has vitamin A which means it’s good for your eyes!
- The mango is native to South Asia, from where it has been distributed worldwide to become one of the most cultivated fruits in the tropics.
- Mango is the national fruit of both India and the Philippines.
- 1 bunch of kale, washed and dried
- 2 cloves garlic
- 2 tablespoons of olive oil
- handful of nuts (any kind is fine) and raisins
- salt to taste
- Remove kale stems and chop kale finely.
- Heat oven to 350°. Toast nuts for 5 minutes.
- Heat olive oil in medium frying pan. Cook chopped garlic for 30 seconds. Toss in kale and cook on medium-low for 4 minutes. Toss in raisins and cook for 1 more minute on low. Turn off heat, add toasted nuts, and mix. Add salt to taste.
- 8-10 kale leaves (1 bunch), washed and dried
- 2 tablespoons of lemon juice
- 2 garlic cloves
- 1-2 tablespoons of olive oil
- 1 tablespoon of tahini (optional)
- plain bread crumbs (optional)
- a handful of nuts and/or raisins (optional) any grated cheese (optional)
- Remove kale stems and chop kale finely. Place in a large bowl.
- Chop garlic finely. In a small bowl, add garlic, olive oil, lemon juice, tahini (optional), and salt to taste.
- Pour dressing over kale and toss well.
- Let salad sit for at least 5 minutes.
- Mix in optional ingredients.
Note- You can easily substitute these ingredients for similar ingredients available.
Makes 5 3/4-cup servings