August 31, 2014 by Joanne T Ferguson
First of all, Happy 1 Year Anniversary to um, well, The International Food Challenge Group which includes me!
Photo Courtesy of Saraswathi
For those who have been following the series, would know The International Food Challenges are a joint effort of sharing passions for all world cuisines started by Sara from Sara’s Yummy Bites and Shobana from Kitchen Secrets and Snippets.
Over the year, we bid goodbye to Shobana who had other commitments, but we still continue “as an enthusiastic group” monthly and it continues to be fun in learning about all world cuisines.
This month’s challenge is a little different as Saraswathi highlighted two recipes from each month this year and we could choose a recipe that we may have missed and wanted to make; what a great idea!
Before I describe the particular recipe, any yearly celebration is always nostalgic for me and as such, like on New Year’s Eve, we say goodbye to the old year and welcome in the new, but not before reminiscing about some of the highlights the whole year through!
I LOVED creating Hokkaido Milk Bread using Tangzhong as it was a “technique” I had never previous done and it was fun!
In March I asked Are Your Curious About This Month’s International Food Challenge – Persian Cuisine? thanks to host Savitha Ramesh from Savitha’s Kitchen.
I LOVE Persian food and really enjoyed making Joojeh Kabab – Persian Grill Saffron Chicken!
Let’s not forget the month I hosted and asked all Would You Like To Be California Dreaming? with my Croque Monsieur!
With a food nickname like FANG, I think I LOVE all world cuisines!
I was excited when I asked Are You Curious About Thai Cuisine? as if I close my eyes, I can still smell the wonderful, aromatic, hot and spicy flavors of Northern Thai Chicken Curry with Homemade Spice and Curry Paste.
Lastly, one of my earlier challenges included Chinese Cuisine – Cantonese Region where I enjoyed making Joanna’s Vegetable Wonton Soup and Scallion Pancakes!
As I have been feeling “happy and peppy” lately for a variety of reasons, today I thought I could go for a bit of Olé!
When I saw Pavani’s Andalusian Courgette Tortilla (Zucchini Omlet) at Cook’s Hideout, I knew it was “the one” today for me!
I would also like to thank Sharanya from NotJustTheCakes for hosting “a few Andalusian Cuisines.”
For those who may not be familiar with Andalusia, it is Spain’s “second largest Autonomous Region” and is located at the south of the Iberian Peninsula (peninsula located in southwest Europe occupied by Portugal and Spain.)
Image Courtesy of Roused to Mediocrity
Did you know Andalusia comes from an Arabic word Al-Andalus which means “to be green at the end of summer?”
I didn’t know, so we learned something new together today!
Most people would associate Andalusia with the Pure Spanish Horse called the Andalusian, as it is a remarkable creature!
Throughout the centuries, is has been known as “a war horse” (for its ability and bravery) and one which is “prized by nobility.”
Let’s get onto the cuisine, eh?
Andalusian cuisine is quite varied and “is simple and tasty.”
Did you know the three most important native Andalusian ingredients are garlic, olive oil and wine with the most widely used herbs such as thyme, parsley and fennel to name a few?
Most Andalusian recipes are handed down from generation to generation with the flavors and aromas influenced by the sea, the land, the mountains, olive oil and wine!
Today, I chose an Andalusian Courgette Tortilla because I enjoy foods and recipes for their “ease and simplicity!”
I slightly adapted Pavani’s recipe as wanted to use what I had on hand as minimizing food wastage is my passion.
Have you ever heard or tried White Courgettes aka zucchini before?
Neither had I!
- 3 eggs, beaten
- 2 tablespoons cream
- 1 clove garlic, minced,
- ½ Spanish red onion, fine diced
- 2 tablespoon olive oil
- 2 medium zucchini, sliced (see Notes)
- Prepare red onion,garlic and zucchini; set aside.
- In small bowl, beat eggs and cream until combined; set aside.
- Heat pan - medium-low heat, then add 1 tablespoon oil; saute zucchini until edges look crispy; about 1½ minutes each side; remove, set aside.
- Add 1 tablespoon oil to pan; saute onions and garlic until onions are soft and translucent; about 4 minutes.
- Lower heat to low, add zucchini and pour egg mixture over top; cook until bottom is settled. (See Notes)
- Flip tortilla onto a plate and place back into the pan until tortilla is done and fully set.
I place a dinner plate over the pan and checked after about 2 minutes, moving areas cooked omelet to allow the running egg to get absorbed.
I really enjoyed this today and it could not have been a more perfect recipe to choose to celebrate the, um, well, International Food Group’s 1st Anniversary, which includes me!
I diced some cooked zucchini over the top, but then I just had to give you this view!
Will you now try Andalusian Cuisine inspired by me?
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