Beef and Potato Burritos

Ingredients

• 1 large russet potato, diced into 1/2" cubes
• 2 tablespoons canola oil
• 12 ounces ground beef
• 3/4 cup chopped onion
• 1 jalapeño, finely chopped
• 14.5 ounce can fire-roasted diced tomatoes
• 2 teaspoons paprika
• 1 1/2 teaspoons cumin
• salt
• 4 10" flour tortillas
• 1/4 cup sour cream
• shredded romaine
• 1 ounce (about 1/4 cup) shredded Monterey Jack
• chopped fresh cilantro
• 1 lime, sliced in half

Method

In a large saucepan, heat oil over medium. Stir in diced potato - cook, stirring occasionally, until golden, about 6 to 8 minutes. Slide the potatoes to one side and add beef, onion and jalapeño - cook, stirring to crumble beef, until the meat has browned, about 4 to 6 minutes. Stir in tomatoes, paprika and cumin - season with salt and cook until the liquid has mostly evaporated, about 6 minutes.

Place tortillas, one at a time, in a dry skillet set over medium-high heat until warmed through. Turn tortillas over and cook until lightly browned, about 10 seconds.

On the tortillas, making sure to leave space on bottom and sides, spread each with an even layer of sour cream, enough lettuce to your liking, the potato mixture, cheese and cilantro to taste. Squeeze a bit of fresh lime juice over each. To finish the assembly, fold bottom of the tortillas upward to cover the filling by 2", then fold each side to overlap, leaving the top end open.

Spanish Potato Omelette - Tortilla de Patatas

Ingredients

• 4 medium potatoes- thinly sliced
• 6 eggs
• 1 large onion
• 2 cloves of garlic-crushed
• Good quality Olive oil
• some parsley
• Salt and pepper to taste

Method

Parboil the potatoes for about 10 minutes.

When soft, remove and drain well.

Slice the onion and fry on a medium heat until translucent.

Add garlic and fry gently.Add the potatoes and season

Cook for a further 2-3 minutes

Prawn Fajitas

Ingredients

• 1 pound prawns, peeled and deveined
• 1 red bell pepper, sliced
• 1 onion sliced
• 1 tablespoon chilli powder
• Juice from one lime
• 3 cloves of garlic, minced
• 1/2 cup fresh cilantro chopped
• 4 tortillas
• sour cream (for garnish)
• olive oil
• salt and pepper to taste

Method

Heat grill pan over medium high heat and saute until grill marks appear and pepper is crisp tender, about 2 to 3 minutes per side. Remove and do the same with sliced onions, and remove to bowl. Drizzle prawn with olive oil and toss with chile powder, salt and pepper and garlic. Saute prawn until pink about 2 minutes per side. Place prawn in bowl with vegetables and toss with lime juice.

Warm tortillas following instructions on package, divide prawn and vegetables among the tortillas, top with fresh cilantro and sour cream

Tomato and Olive Chicken

Ingredients

• 4 skinless chicken breasts (or mini fillets)
• 2 garlic cloves, chopped
• 3 Tbsp concentrated tomato puree/paste
• 300 ml (just over a cup) of chicken stock/bouillon
• a handful of black olives (I used dry-cured olives)
• plain/all-purpose flour
• salt
• freshly ground black pepper
• olive oil

Method

Mix flour, salt and pepper in a deep plate. Dust chicken fillets in the flour mixture, shake off any extra flour.

Heat some olive oil in a frying pan/skillet over medium heat. Add chicken fillets* and fry them on both sides until brown - about 10 minutes in total. Remove the chicken fillets from the pan, keep warm.

Add garlic to the pan, fry for a minute.

Add tomato paste and chicken stock. Bring to a simmer, then add the chicken pieces and olives. Cover with a lid and simmer gently for about 15 minutes, turning the chicken half way through.

The dish is ready when the chicken is cooked and the sauce slightly thickened.Taste, season with salt if necessary.

Serve with steamed rice and a green salad.