Eggs with Garlic and Parsley Oil | Vegetarian Recipes

Eggs with Garlic and Parsley Oil

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Ingredients:

  • 1 dozen egg
  • 1/2 cup tightly packed parsley
  • 4 cloves garlic
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 3/4 cup olive oil preferably Spanish extra-virgin
  • 1 small carrot grated
  • 4 green Spanish olives sliced
  • 4 black olives sliced

Steps:

  • Hardboil the eggs
  • Place the eggs into a large saucepan
  • cover with enough cold water to have 2 of water above the eggs
  • Bring the eggs to a boil
  • boil for 1 minute
  • remove the eggs from the heat
  • cover with a lid and set aside for 18 minutes
  • Pour off the hot water and immediately fill the pan with cold water
  • and keep pouring out and refilling
  • until the water remains cool
  • This will stop the eggs from continuing to cook
  • This technique makes a hard-boiled egg that is cooked through
  • without being tough or rubbery
  • It also has a yolk that is a beautiful color with none of that over-cooked grayish-green rim
  • Once the eggs have cooled; peel
  • quarter and place into a decorative plate or bowl
  • I prefer to use a slightly smaller serving dish and place the quartered eggs where they are laying slightly on top of each other
  • Similiar to the way you layer fruit on a tart
  • Place the parsley
  • garlic
  • paprika
  • and black pepper into a blender container
  • Pulse until the parsley and garlic are minced
  • Then slowly add the olive oil while running the blender
  • Drizzle the flavored oil over the eggs
  • reserving 1/4 of the oil
  • Garnish with the grated carrot
  • sliced green olives
  • and sliced black olives
  • Drizzle the remaining flavored oil over the garnished eggs
  • Cover and refrigerate for at least 2 hours
  • Remove from the refrigerator 30 minutes before serving
Tortilla De Patatas -- Potato Omelet Spain | Vegetarian Recipes

Tortilla De Patatas -- Potato Omelet Spain

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Ingredients:

  • 1/4 cup extra virgin olive oil
  • 3 cups new potatoes diced
  • 1/4 cup onion finely chopped
  • 4 eggs beaten
  • 1 dash salt to taste
  • 1 dash pepper to taste

Steps:

  • In an 8 1/2-inch skillet put the oil amp; place over medium-low heat When oil is hot add potatoes amp; cook for 15 minutes stirring occasionally
  • Add onion amp; cook another 20-30 minutes or until the potatoes amp; onion are completely done amp; lightly golden
  • Pour excess oil into a small bowl amp; set aside
  • Put vegetables in a larger bowl then pour the beaten eggs over the veggies season to taste with salt amp; pepper amp; stir carefully to combine
  • WIPE THE SKILLET CLEAN then pour the reserved oil back into the skillet Place over medium heat amp; when oil is hot pour the egg-amp;-vegetable mixture into it
  • Shake the pan to spread this mixture evenly amp; cook for 7-10 minutes or until the bottom is golden
  • Carefully slide a spatula along the sides amp; underneath the omelet to make sure it is not sticking then place a plate over the pan Hold it tightly with one hand amp; turn the pan over with the other hand Then slide the tortilla back into the pan amp; cook for another 3-5 minutes or until the bottom is set but the inside still slightly moist
  • Serve warm or at room temperature amp; enjoy
Trio of Spanish Nibbles Olives, Almonds amp; Chickpeas | Vegetarian Recipes

Trio of Spanish Nibbles Olives, Almonds amp; Chickpeas

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Ingredients:

  • 4 cups mixed good-quality olives
  • 3 -4 slices orange peel
  • 3 -4 slices lemon peel
  • 1 teaspoon crushed red chili pepper flakes
  • 1 teaspoon fennel seed 1/3 palm full
  • 2 -3 tablespoons extra virgin olive oil
  • 2 cups marcona almonds or 2 cups toasted peeled whole almonds
  • 2 15 ounce cans chickpeas rinsed and drained
  • 2 teaspoons smoked paprika
  • salt and pepper to taste

Steps:

  • Make a double layer pouch of foil for the olives Add citrus peel red pepper flakes and fennel seeds to olives then top with olive oil Seal the pouch and shake it to distribute the spices and oil Place in hot oven at any temperature or on outdoor grill to heat them through
  • Place the almonds in a small decorative serving dish
  • Place chick peas in a medium skillet over medium heat and cook 15 minutes until crisp and dry In the last 5 minutes season the chick peas with paprika salt and pepper If you season them up too soon the paprika will blacken and become bitter
  • Place the chick peas in a small serving bowl
  • Place the olives on a platter and cut the pouch open to expose them Place the small serving dishes for nuts and chick peas on the platter alongside olives Place a ramekin or other small cup out to collect olive pits