featured recipe - september

TORTAS DE AZERGA (SPANISH PANCAKES) & CHUNKY TOMATO SAUCE

tortasdeazerga

These traditional Spanish pancakes are incredibly easy to make, a great way to use up a glut of greens, are delicious to boot and kids absolutely love them!

INGREDIENTS
(Serves 4 as part of a main meal or many more as a snack!)

FOR THE TORTAS DE AZERGA

150g chard/spinach/ any summer or winter greens etc – washed and chopped finely
500g gram flour
300ml water
2tsp salt
½ tsp freshly ground black pepper

FOR THE CHUNKY TOMATO SAUCE

1 kilo of fresh tomatoes
Couple of handfuls of basil
Salt and Pepper
1 tbsp of apple cider vinegar
3 tbsp of brown sugar
Squeeze of lemon
Olive oil

TO SERVE

Grated cheddar cheese

tortasdeazerga_02

METHOD

FOR THE TORTAS DE AZERGA

Mix flour and seasoning together – carefully add enough water to achieve a thick batter – that plops off the spoon rather than dribbles!

Stir in chopped leaves

Heat a flat, non-stick pan with a dash of olive oil

Fry spoonfuls of batter for approximately a minute each side – look for bubbles breaking on the surface before flipping over!

FOR THE CHUNKY TOMATO SAUCE

Cut tomatoes into chunks and transfer to a heavy saucepan with a good splash of olive oil.

Add brown sugar, vinegar, salt, and black pepper to the tomato mixture. Bring to the boil and simmer uncovered for 20 minutes, stirring occasionally. Remove from heat and stir in the basil.

TO SERVE

Plate up one or a couple of the Tortas de Azergas,  top with a spoonful of Chunky Tomato Sauce and a sprinkling of grated cheddar cheese.

Recipe by Fran Parody-Candea from Popti Cornish Bakehouse

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