Omelet de Acelgas a la Mexicana (Mexican Style Chard Omelette)

Hello lovely people!

I know, I know! I haven’t been around very much lately, but tbh, I have a lot of work these days that I hardly have time to cook for my blog and post recipes, so apologies and I hope that you haven’t miss me much.

Today I made a very healthy recipe for a quick lunch or a nice weekend breaky, my dad used to be a fan of omelettes and he used to made them quite a lot, his favourite one was cheese and ham omelette, so today I just thought of sharing with you one of my favourite omelette fillings, Acelgas, chard in english. Chard is one of those vegetables that it seems that is not very popular, but in my family my dad used to always cook chard and I used to hate it, but not now, these days my children hate it, but I make them eat it, just like my parents did to me.

This is a very delicious recipe and it is very special for me as it reminds me to those days that my dad was around, always cooking delicious things.

Makes 2 omelettes

Ingredients

  • 4 eggs
  • 1 bunch of chard
  • 10 cherry tomatoes
  • 1/2 chopped red onion
  • 1/2 garlic
  • 1 fresh jalapeño chilli
  • 3 tbsp chopped fresh coriander (cilantro)
  • Salt to taste
  • Pinch of black ground pepper
  • 6 tbsp of vegetable oil
  • Fresh cheese or feta (optional)
  • Slices of avocado (optional)

Method

  1. Wash and chop all your vegetables.
  2. In a saucepan heat 2 tbsp of oil at medium heat and add all the veggies, leave some coriander and jalapeños on the side to garnish. Season with salt and pepper and cook for 5 min and set aside.
  3. Then heat a frying pan and add 2 tbsp of oil. In a bowl break two eggs and beat them until they are properly mixed. Add the mixed eggs to the frying pan and make like a tortilla (see pic) once is cooked and firm, turn it upside down and cook for 30 sec on the other side.
  4. Put it on a serving plate and make the other omelette. Once both omelettes are done, fill them with chard, cheese and avocado slices.
  5. Scatter some fresh coriander and jalapeño slices on top and enjoy!

Listo!

Provecho!

Papas a la Jardinera (Jardinera Potatoes)


I am so happy to share this recipe with you today and although it is an easy recipe, it is special to me because the main ingredient of the recipe, potatoes, were grown in my garden and today we dug them out, so the recipe tastied even better.

These potatoes are called potatoes garden style, because after been cook in a little bit of oil, you can add the vegetables you like, I like mine with tomatoes, onions, green pepper and coriander (cilantro), other people might like to add other vegetables, so it all depends ok what you like.

So here is the quick recipe for these lovely potatoes.

Serves 4

Ingredients

  • 1/2 kilo of potatoes small diced 
  • 1/2 white onion chopped
  • 10 cherry tomatoes chopped
  • 2 tbsp chopped coriander (cilantro)
  • Salt to taste
  • Pinch ground black pepper
  • 4 tbsp vegetable oil

To serve with

  • Feta cheese
  • Slices of avocado

Method

  1. Chop all the vegetables and set them aside.
  2. Heat a large frying pan and once the oil is hot throw the potatoes carefully.
  3. Fry the potatoes for 15 min, stiring them from time to time so they cook evenly all around. 
  4. To know if the potatoes are cooked, try one and if it is soft that means they are cooked.
  5. Once the potatoes are cooked, add the onion, tomatoes, green pepper, coriander, salt & pepper. Cook for further 10 min, making sure to mix the veggies from time to time. Then turn off the heat and serve.
  6. Serve them with some cheese and avocado slices. Enjoy

Listo!

Provecho!

Brochetas de Camarón y Pulpo (Prawn & Octopus Skewers) 

This weekend the weather in London is going to be brilliant, hot and sunny and on top of that it will be Father’s Day on Sunday, so if you are planning a BBQ to celebrate either the nice weather or Father’s Day here is a quick and delicious option to put in your BBQ, Octopus and Prawns Skewers rubbed with chipotle chilli. Continue reading “Brochetas de Camarón y Pulpo (Prawn & Octopus Skewers) “

Ceviche de Atún (Tuna Ceviche)

Father’s Day is this weekend and I am sure all of you are planning to do something special for that important man, specially if that man has been a very good dad. Here at home we are celebrating the hubby “el inglés” and also we are remembering my dad, who sadly past away almost nine years ago, so for that reason I thought to make something super mega special, something that my dad and my hubby would like a lot and I came out with this dish which is a deconstruction tuna ceviche, I know it sound a bit posh, but it is a way just to say that I making tuna ceviche in another way. Continue reading “Ceviche de Atún (Tuna Ceviche)”

Margarita de Mango y Limón (Mango & Lime Margarita)

The weather in London has been brilliant and everybody is out and about enjoying the sunshine. Here in my house we have been having lots of friends for BBQ, summer is my favourite time of the year, in fact, somebody said to me that I bloom in summer, because I always look fresh and it seems that I enjoy the heat, not like el inglés that struggles with temperature more then 15 C. Continue reading “Margarita de Mango y Limón (Mango & Lime Margarita)”

Flan con Frutas del Bosque (Flan with Berries)

When I think about a Mexican food memories from my childhood this dessert is one of them. I’ve never going to forget when we used to go to my grandma’s house, my auntie Laura, used to make flan for use every time we were there and every time I used to end up licking the plate, that sugar syrup is addictive and the custard is just amazing and the good news is, that is just so easy to make, that I feel a bit embarrassed to be posting the recipe here, but as my friend Claudia said to me, “there are people that don’t know how to make it” so here it is. Continue reading “Flan con Frutas del Bosque (Flan with Berries)”