evening catch up
its time to talk about my new fav - tortilla de espanola and fresh bread
good evening friends, I hope your cozy because I am. Sitting in in my jammies with a cup of hot cocoa written this little letter with you all. Its been a week of soo much good food from Tortilla de Espanola to fresh sourdough bread and churros with dipping chocolate - I know.
I hope we are feeling well and getting more settled into the new year, I have to say I am pretty proud of myself for being more diligent about my daily routines, starting my day earlier, no more snoozin that alarm and have journaled almost every morning which has been *amazing*. Now if I could just get down a routine skin care situation at night that would just be a literal miracle but you know, baby steps.
This weeks review
a cute little mis en place for some churros I made that are goin live on Wednesday.
this is a picture of when I was frying my first batch of successfully piped churros. this is my first time making churros and it was surprisingly easy and highly rewarding.
we can’t not talk about the dark dipping chocolate that was just melt in your mouth with the churros that are also coated in cinnamon sugar.
my mise en place for the Tortilla de Espanola - peep the black salt which is actually pink. This is what really gives it that eggy taste.
okay but this golden hour shot was just too perfect. This dish is eaten for breakfast, lunch, and even as an evening snack with a piece of fresh bread.
Tortilla de Espanola in all her glory with lots of Violife parmesan cheese which has got to be my favorite plant-based cheese.
Recipe round up
Sourdough Bread
One of the things I enjoyed in my trip last year was all the amazingly fresh bread and the freshness of the produce - and what kinda series would this be without some fresh bread and a tomato olive oil dipping accompaniment - Like all good sourdough bread the star of the show is a nice and active starter to make the levain. Which is fed 3 times over the first 2 days before the final mix to make the dough. Then has 3 sets of folds before proofing over night and baking in the morning - and let me just say it may be a lot of work but nothing beats fresh bread.
In this recipe posted on my site I take you step by step on making your first starter, feeding it and making a fresh loaf of sourdough bread using a Dutch oven.
Making the tomato dip
Step 1 - Grate the tomato
Using a cheese grater, shred the tomato over a bowl all the way down till you cant no more ( watch ya fingers ). Pour over the olive oil and season with salt and pepper and that’s it - now to enjoy your well deserved bread !
Tortilla de Espanola
Before I went to Spain you know I had to do some research as to what authentic Spanish dishes I had to try and I kept hearing about Tortillas de Espanola - and to my surprise it was not the corn tortilla I was expecting and it was actually similar to a quiche except the heavy cream.
I used soaked mung beans and chickpea flour to create that eggy texture that Tortilla de Espanola has along with softly cooked potatoes and onions for texture and a touch of truffle oil. This is kind of a combination of 2 vegan versions I tried in one of my last few nights in Madrid before returning home and it was *amazing*.
There are endless variations of Tortilla de Española, some very simple and some are more adventurous - you guys know I just love playin around with flavors and textures so I kinda had to marry all my favorite things and cover it with my favorite plant based parmesan cheese from the brand Violife.
So next time you are hungry just remember you can eat tortilla de Espanola for breakfast, lunch or dinner as they do in Spain. Just remember that you are probably going to want to have a siesta
If you make any of my recipes, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
That’s it for tonight, till next time friends, chao !
Delanie