Spanish dishes with Russian roots
Spanish cuisine is one of the most diverse in the world. After all, the Spanish themselves love holidays. Therefore, cooking for their family or a large company gives them great pleasure. Each region of the country has its own national cuisine. But there are dishes that no region of Spain can do without. These are the famous "Tortilla de patatas" and the salad "Ensaladilla rusa".
These dishes are served as appetizers in bars and restaurants. Each chef has his own secret of preparation. But the dishes themselves are very similar to our Olivier salad and fried potatoes "Po derevneski".
We suggest you go on a gastronomic journey and get to know the recipes of these dishes better. Of course, reading this article on an empty stomach is a risky idea, there is a chance of spontaneously buying tickets to Spain!
Many of us are familiar with the history of the Olivier salad, which has become popular in our country and an integral dish for every holiday.
For Mediterranean versions of the salad, the base is potatoes with mayonnaise, which is supplemented with tuna meat and vegetables such as carrots and green peas (although the latter is not always necessary). Depending on the region of Spain and the chef's imagination, the salad is also supplemented with a boiled egg, asparagus, canned peppers, possibly garlic and shrimp, as well as olives or pickles to give the dish a slight sourness.
The ingredients for the most common salad, "Ensaladilla rusa", are:
- 500 g potatoes
- One large carrot (about 100 g)
- 2 eggs
- 1 small can of canned tuna (in olive oil, if not - then in sunflower oil)
- About 350 ml mayonnaise
- 6 olives for garnish
- A few strips of canned red bell pepper
- 50 ml olive oil
- Water for boiling vegetables
- Salt
Wash the vegetables. Put the potatoes and carrots to boil in one pan and the eggs in another. Remove the eggs from the heat after 10 minutes, the vegetables after 20 (but if the potatoes are still hard, cook for another 10-20 minutes).
Cool the cooked ingredients a little and peel. Leave one yolk for decoration and cut the eggs and vegetables into cubes.
Spanish dishes with Russian roots
Spanish "Tortilla de patatas" is one of the most popular dishes in Spain and the Canary Islands. It is very easy and quick to prepare.
The simplest and most classic recipe consists of potatoes, eggs, onions and is somewhat reminiscent of a potato casserole. It is often called an omelette. The recipe can be very varied and will depend on the imagination of the cook. Also, ready-made Tortillu can be used as a sandwich, while cutting it lengthwise and putting tuna, Jamon ham, tomatoes inside.
Ingredients:
- 6 eggs
- 100 gr. Sea crab meat (mushrooms)
- 2 tbsp finely chopped onion
- 1 tbsp chopped carrots
- 2 tbsp tomato paste
- Brandy
- Olive oil, salt
Fry the onion, carrot and chopped crab meat in a little olive oil. Add the tomato paste and sprinkle with a little brandy, stir and fry for two minutes. Remove from heat and let cool. Break the eggs and add the prepared vegetable and meat mixture, stir.
Place on a well-heated frying pan, smooth with a spatula over the entire surface. Fry for 7-8 minutes on one side, turn over and fry on the other side until done. To do this, cover the frying pan with a lid or a plate that completely covers the Tortillu, quickly turn the frying pan upside down so that the Tortilla ends up on the plate and put the Tortillu back on the frying pan. Let it fry a little more with the lid closed.
Place on a plate and serve hot or cold with bread.
Spanish dishes with Russian roots
