Saturday, July 14, 2012
Tortilla is the favorite snack in Tenerife and is available in every bar and in a restaurant. It is normally an egg dish that is stuffed with assorted meat, fish or vegetables. I had blog earlier about this Spanish omelet. I had a guest from Panama city who had demonstrated her way of preparing this dish.
Since this requires egg, therefore this could be limited to non-vegetarian folks only, right?
Vegetarians can be quite creative and those who cannot eat egg will find a way to relish this dish by finding a suitable combination that will replace egg.
Today when I entered the kitchen, I saw M prepare the vegetarian version.
So what did she do to change it to a vegetarian dish. I walked closer to have a look. She was mixing 1 tbsp of wheat flour, 1 tbsp of corn flour and 1 tbsp of gram flour with 1/2 cup of water and 1/2 cup of milk.
Good enough, egg is the binding ingredient, well this flour batter would serve the purpose too.
So all she needs to do was to prepare the vegetarian stuffing.
She finely chopped the onions, red and yellow capsicum, coriander leaves and green chilies and set them aside.
Potatoes are must in a tortilla dish. Some use the boiled potatoes and some use deep fried. But M is the careful cook and tries to avoid fried stuff, so she diced two potatoes in small bits and steamed them.
For vegetable stuffing, she fried 1 tbsp of garlic in 1 tbsp of olive oil and then added chopped cabbage, carrots and mushroom, and stir fried till they were tender.
Now was the time to mix gently all the steamed potatoes, the stir fried vegetables, onion, red and yellow capsicum, coriander leaves, green chilies and avocado into the flour batter.
The mixture was gently transferred to a non stick frying pan, covered and cooked on medium flame for 12 minutes.
after 12 minutes, it was flipped over to other side and cooked for another 7 minutes
The Spanish enjoy this dish with hard drinks, vegetarians will enjoy this with fresh fruit juice. I tasted a slice....no difference at all, so much resemblance in taste too....