Mexican frittata

Frittata is an egg-based italian dish. It is very much versatile since the filling can be almost anything. This recipe presents the fusion of two very rich cuisines, as it mixes the simplicity of the Italian aroma with the rich spicy flavours of Mexico, turning into an explosion of taste in your mouth!

Ingredients:

4 eggs
2 tablespoons of milk
100g of minced meat
1/2 onion
1 cup of water
Spices mixture for tacos
4 cherry tomatoes
4 cucumber pickles
50g of ricotta cheese
20g of parmesan cheese
A pinch of salt
A pinch of pepper
Olive oil

The filling:

Chop the onion and fry it in a few drops of olive oil. Add the minced meat and let it cook for a few minutes. When it's almost done add the water and the mixture of spices that you would use for tacos (a combination of grounded peppers, chili powder, and garlic powder). Let it cook for about 10 minutes.

The frittata:

In a bowl add the eggs, milk, salt and pepper and stir. On the stove, heat up a non-sticky skillet and then transfer the meat onto it (feel free to use the same pan where you cooked the meat). Add the eggs mixture and stir just until it becomes homogeneous. Let it cook under medium heat for 3 minutes. Add the cherry tomatoes in halves, the pickles and the ricotta cheese. Sprinkle some grated parmesan cheese on top. Transfer the skillet into the pre-heated oven (200 ºC), and let it cook for about 5 minutes. Serve at room temperature.

Notes:
Adjust the spices mix to your taste (more or less hot).
Use fresh mozzarella instead of ricotta. It is equally delicious.
You can serve it warm, but if you let it cool down for at least a few minutes the flavours are enhanced.

Caesar's tagliatelle

In the evening, it is preferable to eat something lighter, unless a running competition waits for you the next morning. If so, something light but still containing carbohydrates is recommended, to start preparing your body for all the physical effort. This recipe combines pasta with light ingredients, and it is simple to cook, so you save your energy for the next day. It was tested by us and it worked well!

Ingredients:

Tagliatelle

Cherry tomatoes

Watercress

Tomato sauce

A pinch of salt

Start by cooking the tagliatelle al dente. Prepare the tomato sauce as described in this post, and add it to the pasta. Add the watercress and the cherry tomatoes in halves. The salt in the tomato sauce should be enough, but add more salt if needed. Serve immediately.

Notes:

No quantities were included in the ingredients since it depends on how much you want to eat, how early in the evening you will eat, and so.

Add some ricotta or parmesan cheese if you like.

Hasselbackpotatis

Even though the Swedish Chef is our inspiration, we are missing a trip to Sweden. Potatoes are a very common ingredient in Sweden and this recipe brings something different to the table, not only in taste but also in presentation. To give it a personal touch we have also created the "hasselbacklok", using onions.

Ingredients (serves 2 people):
10 small potatoes
6 baby onions
Laurel leaves
Rosemary
Fennel
A pinch of salt
A pinch of pepper
Butter
Olive oil

Wash and dry the potatoes, and peel off the onions. Make several vertical cuts, about 3/4 deep, in each potato (see picture). Use 2 chopsticks to help not to cut all the way through the potato. 

In the gaps insert the laurel, rosemary and fennel. Repeat the procedure for the onions, and transfer everything onto a baking plate. Brush with a mixture of butter and olive oil, and add salt and pepper to taste. Spread some more herbs on top. Cover with aluminium foil and bake for about 30 minutes. Remove the foil, brush again with the butter /olive oil mixture and let it bake for another 10 minutes without covering them. They should get a golden color. Serve as garnishment with meat or fish.  

Notes:

In gas heating ovens (like ours) the potatoes will not become golden since the heat only comes from the bottom.

Use any other herbs mixture of your creation.