Tortilla de España (Spanish Omelette)

Anyone that knows me pretty well can tell you that I love breakfast. It’s my favorite meal to make, especially on the weekends. A little over a week ago, I had a close friend, Michelle, come over for brunch. I decided that I would make us a Tortilla de España, or as we would call it, a Spanish Omelette.

Michelle and I were introduced to this dish while in Spain for our study abroad back in the summer of 2006. Once I learned the technique from reading a Spanish recipe book, I was sold on making many forms of it.

Traditionally, this is a dish made with onion, potatoes, and eggs. The technique is very similar to a frittata, but the Spanish Omelette is finished in the pan, where as the frittata is usually finished off in the oven.

When I first heard “tortilla” in Spain, as a Texan, I immediately thought of a flour or corn tortilla. I quickly learned that the tortilla was pretty much the signature dish of the country and was nothing like tortillas in Texas. It was one of the many culture differences that intrigued me. We often ate a pie-like slice of Tortilla de España at least once a day as part of the meal. In all honesty, I don’t think we got tired of it either.

When we left Spain, I told Michelle that I would learn how to do it, and I did. Now, I like to play with it and often times put my own spin on it. This version is very similar to the traditional recipe, but I like to add roasted garlic to my potatoes. Also, I like to garnish it with cheese, tomatoes and avocados.

If you have ever made a frittata, I invite you to get ballsy and make a Spanish Omelette. The risk of not flipping your omelette over onto a plate correctly can result in a pretty good mess and having to start all over again. I was scared the first time I did it, but once you do it a couple of times, the fear will go away.

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Spanish Omelette Recipe

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Pumpkin Empanadas

This recipe is strictly a baking empanada. There are other recipes for fried empanadas and they usually come filled with meat, cheese or veggies. Kyle and I have done fried empanadas before and I am sure we will post a recipe for those sometime in the near future.

The great thing about empanadas is that there are so many varieties. I have had them before with different kinds of filling, including: sweet potatoes, pineapple, cherries and apples. However, I have only made the kind that I prefer the most and those are pumpkin empanadas. You can pretty much fill your empanadas with any same filling that you do for pie.

I had someone just tell me the other day that she tried making empanadas and her dough didn’t come out the way she anticipated. I assure you, if you use this dough recipe and follow the directions, your empanadas will come out great. Remember to egg wash them so they will come out golden brown. You may not be able to do these with fresh pumpkin until next year, but you can certainly try them with any other kind of filling.

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Empanadas Recipe

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Pumpkin Cake

As promised, here is another one of the many goodies that I did for pumpkin season. I have done a pumpkin bread before and it came out a little too dense for my liking. I decided to do a cake because I like how moist, airy and fluffy it is compared to bread.

Also, this is the recipe that I used for the pumpkin Halloween Cake Balls. For those, you can just follow the same directions as the Eyeball Cake Balls. I decorated the pumpkins with orange-colored white bark and green-colored white bark for the stems. Make sure that you add the food dye to the bark before you melt it down though.

This pumpkin cake is going to become a tradition for me during pumpkin season now. These cakes were made with the Fairytale pumpkin. I wish I had some right now; they were so delicious.

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Pumpkin Cake

Don’t forget that you can click on the image to enlarge it.

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