Varied selection of recipes Carlos Mirasierras.pdf
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with the eggs, which have been previously stirred in a bowl. Place the mixture
made with the potatoes, the onion and the eggs on an anti adherent pan on an
medium fire; the objective is to fry first one side of the tortilla and part of the
medium part of it. Then turn the tortilla over with the help of a dish; also use a
spatula to help the tortilla get a round form by pressing the edges inwards.
Check if the other side has browned, and make sure the central isn't uncooked.
A salad is the best garnish for this dish.
Four servings: 800 g of beef cut into steaks of 50-60 g each; 30-50 g dried up
mushrooms (Marasmius oreades, also known as scotch bonnet or fairy ring
mushroom); 1 onion, finely chopped; 3 tbsp of tomato purée; 750 cc mineral
water; a glass of brandy; salt & black pepper.
Preparation: In the first place, it is of the utmost interest to have the mushrooms
soaked in the specified amount of water for a minimum of 6 hours (this is to
extract the organoleptic properties of the mushrooms, which will pass to the
water; don't use hot water as heat would damage the texture of mushrooms).
Salt and pepper the steaks, dredge them in flour (cover them properly but reject
the excess). Star by frying the meat in a casserole with olive oil (6-8 tbsp); it
must be done on a medium fire, although trying not to overheat the oil in excess
as the other ingredient will be later added to this oil. Once the meat has been
fried and has browned a bit, add the onion and give a good stir to deglaze the
flour clung to the bottom, which is now brown and which will give color to the
final sauce. Let the onion simmer for 10-15 minutes on a medium-to-low fire,