Friday, 20 February 2015

# 398 Tortilla my way

This tortilha is not only quick and easy to make but also very tasty. I usually make it when I need a meal fast or when there's some leftover ham or chicken in fridge. In this instance I fried the potatoes but you can make it healthier by boiling them.

I recommend using a heavy duty frying pan suitable to go in the oven, it makes things a lot easier as you don't need to try and flip the tortilla. Every time I tried to do this I always ended up with a messy plate of food but not anymore.



Tortilla my way

Potatoes, cut into thickish rounds
2 to 3 eggs
Leftover ham or chicken, shredded
Half of a medium chopped onion
Chopped parsley
Pinch of salt
Drizzle of olive oil

Preheat the oven to 180ºC.

Start by frying the potatoes.

Meanwhile drizzle the frying pan with a little olive oil and put on a low to medium heat.

Whisk the eggs with the chopped onion, pinch of salt and parsley.

When golden brown remove the potatoes from the frier and season with salt. Place them in the frying pan making sure they cover most of the bottom of the pan. Spread the shredded  ham or chicken on top and pour the egg mixture so it covers the potatoes. Allow to cook for a few minutes until golden brown underneath. Then place in the oven until it's cooked through. This doesn't take very long, only a few more minutes.

Serve with a nice green salad.

Enjoy.

Paula

Tuesday, 10 February 2015

# 397 Sandwich Vanilla Yogurt Cake

This is a simple cake, it's easy and quick to make and the result never disappoints. It's certainly my favourite type of cake.


Sandwich Vanilla Yogurt Cake

1 cup natural yogurt
1 cup vegetable oil
2 cups caster sugar
3 eggs, separated
2 cups plain flour + 1 teaspoon baking powder
1 tablespoon vanilla extract

Filling

Damson jam (or any other jam you like)

Topping

Lemon icing

Separate the egg yolks from the whites and whisk the whites to soft peaks. Set aside.

Grease and line 3 sandwich cake tins with baking paper.

Preheat the oven to 180ºC.

Beat the sugar with the egg yolks, yogurt and vanilla extract. Add the oil little by little until well combined. Fold in the flour and baking powder and then the egg whites.

Divide the cake mixture among the 3 tins and bake for 20-25 minutes until golden brown and cooked through.

Cool the cakes on a wire rack for a few minutes before peeling off the baking paper.

When the cakes have cooled completely spread an even layer of jam on the 1st sponge cake, place the 2nd cake on top and spread with jam before topping with the 3rd cake layer.

Make some lemon icing by mixing a few tablespoons of icing sugar with lemon juice, when you have the right consistency spread the icing on top of the cake.

Enjoy.


Paula