SPANISH OMELETTE WITH 

GREEN PEPPERS

BENEFITS OF GREEN PEPPERS

They are low in calories and loaded with good nutrients. Green peppers reduce your risk of certain chronic illnesses and free radical damage. They also contain zeaxanthin, which keeps your eyes healthy and might reduce your risk of age-related eye disorders.

SERVES 4 PEOPLE.

INGREDIENTS

Potatoes } 2

Onions } 1/2

Green peppers } 1/2

Pinch of salt

Trickle of oil

Eggs } 4

INSTRUCTIONS

1. Heat the olive oil in a pan and add the onion. Cook very slowly with a pinch of salt until deep gold-about 10 minutes- stirring so often. Drain reserving the oil.

2. Then pour the oil back into the pan and add the peppers and garlic. Fry for 5-10 minutes.

3. Whisk the eggs and a little seasonings in a large bowl.

4. Put a large frying pan on the heat and add the reserved oil. Then add the potatoes, cut in cubes, and fry them. Drain reserving the oil.

5. Mix all the fried ingredients with the whisked eggs.

6. Put a large frying pan on the heat and add the reserved oil. When nearly smoking, carefully pour in the omelette mixture, shaking the pan slightly to ensure it is evenly spread. Reduce the heat and cook for about five minutes until the underside is golden-brown.

7. Place a similar-sized plate on top of the pan and carefully, using a cloth, invert the tortilla on to the plate.

8. Add a little extra oil into the pan; then slide the omelette back into the pan and cook for another 3-5 minutes, until the centre is set. Slide back on to the plate and leave to cool for a few minutes.

SOURCE

I took the recipe from my grandmother. She changed the recipe because she loves eating green peppers. I don’t like green peppers too much but they taste better in omelettes.

Carla Oviedo Escera 4ºA

Cristina Tejón García

Argentinian pastry

An empanada is a stuffed or pastry baked or fried in many countries, in Spain and Latin America. The name comes from the Spanish verb empanar meaning to wrap in bread

History

Empanadas trace back their origins to the northwest region of Spain. A similar dish first appeared in Portugal around the time of the establishment of trade routes to India and the establishment of a colony at Goa.

•        Serves 10 people

• Ingredients
  1 lb. of ground beef
  1/2 cup of green onions, chopped
  1 cup of green olives, chopped
  3 boiled eggs, chopped
  1 tsp. of salt
  1 tsp. of paprika
  1/2 tsp. of garlic pow
•  
Instructions

1. Heat some oil in a large saucepan. Chop the onions and garlic, and add to the pan. Cook until the onions become translucent.

2. Add the ground meat. Break it up with a spoon and cook, until lightly browned. Drain off fat.

3. Mix in the cumin and pepper flakes.

1. Chop the boiled eggs and halve the stuffed olives. Carefully mix into the meat mixture. Add

 salt and pepper to taste.

5. Preheat the oven to 200ºC. 

 

6. Stuff the empanada dough wrappers. Place 2-3 tablespoons of the filling in the
 center of 




each wrapper. Dampen the outer perimeter of the dough

 

 

7. Fold over, forming a semicircle. Pinch a corner of the dough, and then fold that section onto itself.

 Repeat along the length of the folded side, until you create a braided or twisted seal.

 

8. If desired, brush the tops of the empanadas with beaten egg for a nice golden color.

9. Place the folded empanadas on a greased cookie sheet. Bake 15-20 minutes, or until golden brown.

 

Sources

http://www.food.com/recipe/argentinean-empanadas-316614-
http://myrecipeconfessions.com/entree/argentine-empanadaswith-homemade-flaky-dough/
https://en.wikipedia.org/wiki/Empanada


Daniel Bernal Peinado 4º A
Juliana Lovatto Noir 4ºA