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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

October 17 2018

Gourmet Full Meals At Home - Spanish Tort with Bacon Feta Beans and Green Salad

Spanish Tort

    1/2 pound waxy potatoes
    1 onion
    olive oil
    5 large eggs

Peel the potatoes using a speed-peeler, then carefully cut them into thin slices. Pat the potato slices dry with a clean tea towel.
    
Peel and finely slice the onion. Drizzle 2 tablespoons of oil into a small frying pan over a medium heat, then add the onion and potatoes.
    
Turn the heat down to low and cook for 25 to 30 minutes, or until the onions are turning golden and the potato slices are cooked through. Try not to stir it too much or the potatoes will break up – just use a fish slice to flip them over halfway through.
    
Crack the eggs into a mixing bowl, season with a tiny pinch of sea salt and black pepper, then whisk together with a fork.
    
When the onions and potatoes are cooked, remove the pan from the heat and carefully tip them into the eggs. Transfer the mixture back into the frying pan and place it over a low heat. Cook for around 20 minutes, or until there’s almost no runny egg on top.
    
Use a fish slice to slightly lift and loosen the sides of the tortilla. Carefully flip the pan over a dinner plate and tip out the tortilla, then slide it back into the pan and cook for another 5 minutes, or until golden and cooked through.
    
Turn out the tortilla onto a serving board, then cut into 6 wedges and serve hot or cold with a simple green salad and Bacon Feta Beans.



Bacon Feta Beans

    8 slices bacon - cooked, crumbled and divided
    1 (16 ounce) package frozen cut green beans
    1 teaspoon minced garlic
    4 ounces crumbled feta cheese, divided
    1/2 teaspoon onion powder
    1/8 teaspoon ground black pepper
    2 tablespoons water

Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned but only slightly crisp. Drain grease, leaving a small amount in the skillet for later use. Crumble bacon, reserving 2 tablespoons for garnish, and set aside.
    
Cook frozen beans in a covered, microwavable dish for about 3 minutes until thawed, but not fully cooked. Drain liquid, pat dry, and set aside.
    
Reheat skillet with residual bacon grease over medium-high heat. Stir in bacon and garlic until garlic is lightly golden. Add green beans and feta cheese, and season with onion powder and black pepper. Cook and stir until most of the feta cheese has melted, about 2 minutes. Transfer to a serving dish, and garnish with remaining feta cheese and crumbled bacon. Serve hot.