White onions

Your 100% local tortilla

Typical Spanish recipe with local products!

Ingredients for 2 persons:

Potatoes (about 800gr)

1 x 6 fresh eggs

1 x organic onion (250gr)

Preparation:

1. Peel and cook the potatoes in boiling salted water for about 30 minutes. Drain and cut into thin slices.
2. Fry the finely chopped onion and set aside. Cook the potatoes over medium heat, stirring until golden.
3. Beat the eggs into an omelette, add salt, pepper, herbs and onions. Pour over potatoes. Mix well.
4. Let cook over low heat, when the bottom is golden, turn the tortilla over on a plate and slide it into the pan to brown the other side for 5 minutes.
5. We also recommend adding herbs such as parsley or chives!

Can be eaten as an aperitif (tapas) or as a main course!

Mushrooms stuffed with vegetables.

Nice for an aperitif!

Ingredients for 4 people:

• 1 x button mushroom (250gr)
• 1 x onion
• 1 x cherry tomatoes

1. Clean the mushrooms. Using a spoon, remove the stems from all the mushrooms and keep them.
2. Peel a large onion, slice it finely and fry it over low heat in a pan with a tablespoon of olive oil until the onions start to caramelize.
3. Cut the remaining mushroom stems into very small cubes. Add the chopped mushroom stems into the pan.
4. Wash and dice the tomatoes and add them into the pan.
5. Fill the mushroom heads as much as possible with the preparation using a tea spoon, making a good bulge on top.
6. Bake for 30 minutes at 180 degrees. The vegetables will finish caramelizing and the mushrooms will cook.

Now, it's your turn!

Recipe for risotto with button mushrooms

You will need for 4 persons:

250 grams of carnaroli rice

500 grams of button mushrooms 

2 cloves of garlic

1 onion

1 bunch of parsley

A little white wine (which you can drink afterwards) 

some broth

Preparation:

1. Cut the mushrooms into large pieces.
2. Melt a knob of butter and fry the 2 cloves of minced garlic for 2 minutes. Add the mushrooms and cook for about 3 minutes, adding the washed and chopped parsley at the end. Add salt and pepper and set aside.
3. Prepare broth. Heat the olive oil in a frying pan and sauté the chopped onion for 3 minutes. Add the rice and let it cook, stirring, for 2 minutes until it is a bit transparent. Pour in the dry white wine.
4. Once the rice has absorbed the white wine, add a ladleful of broth and stir, and when the broth is well absorbed, add another ladleful, and so on until the broth is used up (risotto takes about 20 minutes to cook).
5. Add the mushrooms. Cook for another 2 minutes on low heat. Once the rice is cooked, serve with a good handful of parmesan cheese.