Pablo, our Untours guide, gave us a cooking class using his mother's home. We were on the patio.
First we made sangria. We peeled and sliced peaches. Into the pitcher with a stick of cinnamon, white wine, seltzer and some sugar.
In preparation for making a Spanish omelet, next we each peeled a potato and diced it. Pablo put it all in a pan with a small onion diced and lots of olive oil to cook.
Below his mom was draining off the excess olive oil in preparation for adding the potatoes to 6 beaten eggs.
All of that then went back into the skillet for the eggs to cook.
While eggs cooking we prepared the sauce. Three tomatoes, peeled, seeded and dejuiced went into blender. Part of a green pepper and a clove of garlic were added.
That was topped with day old bread with crust removed and then lots of olive oil.
Blender went for several minutes.
Meanwhile omelet was flipped to a plate and placed back in pan to brown on both sides twice. Below the finish.
My slice.
Topped with tomato sauce.
Since arriving home I have made the omelet and the sauce. Both are easy recipes and quite tasty.
Above and below were the plants on the patio. Plants where I live that are considered indoor ones. Not in Spain!
5 comments:
Somehow it seems to me that a cooking class should deal with something more complex than an omelette.
...I need to have my breakfast, a lowly flat egg and toast.
What a fun sauce that is...may have to do something like that, for more than an omelet! They were smart to prepare something that easy...but I need to consider the sangria also!
That looks like so much fun and it really look delicious. I used to love sangria, but haven't had it in such a long time.
That looks like fun. The topping on the omelet is intriguing. I bet it was tasty.
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