It’s Two for Tuesdays!  I’m sure many of you already know and participate but for those of you who haven’t you can click here for the details.

As a reminder

  1. Create a post featuring real food… something traditional, made from scratch, made with love.

  2. Include the badge or a link to this page in your post  (you don’t have to use my badge, you could also go to either of the other 6 hosts pages and include their badge/link).

    24TNewerSpainInIowa

  3. Go to any of the 7 hosting blogs on a Tuesday and add a link to your post (post specific URL, not your home page URL).  Leave a comment once you’ve linked up so that we’re sure to see your entry.  Your entry (in thumbnail form) will then appear on all seven blogs!  The linky for each particular week will stay open until the following Tuesday, so if you’re running a bit behind, no worries!  You can link up later.
  4. Have fun!  You don’t have to link up every week and we don’t mind you sharing the same post on other carnivals or hops :)

Let the fun begin!  Link up those posts :D

Your Hosts:

tortillitas_aceituna

I’m so excited to share this post with you.  About a month ago my friend Rachael from La Fuji Mama invited me to be a part of a Back To School Lunchbox Challenge using Lindsay Olives.  We were told to create something using olives that could fit into a lunchbox for your kids.  First of all, I absolutely adore Rachael and her blog!  Her recipes are amazing and I love seeing her adorable fujilings in the kitchen :)  She inspires me to keep my boys involved in the kitchen as well.  Secondly, my boys and my entire family adore olives!  We typically buy imported Spanish manzanilla olives from our local Gateway Market, however, I was ecstatic to receive a box of Lindsay Olives!

potato_olive_omelet10

As soon as this box arrived on my door my mami and I went olive crazy!  (Not shown in this picture are a can of Lindsay Natural Green Ripe Olives and Lindsay Greek Kalamata Olives… yeah… we did not hold back!)  Being a Spaniard, we eat olives all the time.  Usually as a tapita, paired with cheese or thrown into many different variety of salads.  For my boys snacks, I often give them a small container of olives with cheese.  It’s so nourishing for their little bodies and they love it!

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According to Worlds Healthiest Foods, olives are a rich source of iron, vitamin E, and fiber.  Olives are concentrated in monounsaturated fats.  The anti-inflammatory actions of the monounsaturated fats, vitamin E and polyphenols in olives may help reduce the severity of asthma.  A great reason to include olives as a regular part of your child’s diet.

potato_olive_omelet9

So… was I up to the challenge… of course I was!  Growing up, whenever we were going out to picnic or needed to pack a lunch, my mami usually made us Spanish tortilla sandwiches.  Tortilla Espanola stuck between two pieces of bread.  This is very traditional of Spain as a Spanish potato omelet can be eaten warm or cold.  Some people, like my mami, prefer it cold.  It makes a nourishing to go meal!

For my lunchbox challenge, I decided to make small sized Spanish tortilla potato omelets using Lindsay Pimento Stuffed Spanish Green Manzanilla Olives.  A perfect combination of saltiness and savor for little hands to enjoy.  They will keep until lunch and taste wonderful served at room temperature.  This is a nourishing meal sure to fill tiny tummies as they are made with extra virgin olive oil, organic potatoes, farm fresh eggs, and onions.  Real Food!

tortillitas_zekie

Don’t despair.  These bite sized morsels would also be great served as an appetizer or first course.  Adults enjoy them just as much as children and it’s really no wonder at all that it’s one of the most popular tapas throughout Spain.

tortillitas_aceituna2
Tortillitas de Patatas y Aceituna – Bite Sized Spanish Potato Omelets with Green Olives
-Makes 8 bite sized Spanish tortilla omelets
Ingredients:
  • 3 small potatoes, diced into small cubes (hasbrown size)
  • 1/2 small onion, chopped
  • 10 Lindsay Pimento Stuffed Spanish Green Manzanilla Olives, diced
  • 2 farm fresh eggs
  • 1/2 cup extra virgin olive oil
  • salt to taste
Method:
  1. In a small stick free or cast iron skillet, heat 1/2 cup of extra virgin olive oil over medium heat.
  2. Add the onion and saute until translucent.
  3. Add the potatoes and brown on all sides, about 15 minutes.

    potato_olive_omelet2

  4. While the potatoes are browning, in a bowl whisk the eggs.
  5. Add the green olives and mix thoroughly.

    potato_olive_omelet3

  6. Once the potatoes and onions are finished cooking, scoop them out and mix them into the egg mixture.

    potato_olive_omelet4

  7. To the skillet with the oil, remove all but 2tbls evoo.

    potato_olive_omelet5

If you are going to be making one small tortilla to use for sandwiches
   
8.  add all of the egg and potato mixture back into the stick free or cast iron skillet.
9. Cook through for about 8-10 minutes
10.  Once one side has cooked through, you will need to flip the tortilla onto a flat surface such as a baking stone or back of a cookie sheet.
11.  Slide the tortilla back into the stick free or cast iron skillet to cook on the other side for an additional 8-10 minutes or until cooked through.

If you are going to make toddler size or appetizer size tortillas

8.  Put an oval cookie/fondant cutter into the stick free or cast iron skillet.
9.  Add enough mixture to fill the cutter.

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10. Cook on one side for 1-2 minutes.
11.  With a spatula, flip the cookie/fondant cutter and cook for an additional 2 minutes or until cooked through.
12.  Remove carefully onto a plate and with a knife run it around the edges to free it from the sides.
13.  Pop the tortilla out.

Serve warm or cold.  Excellent for small hands, sandwiches or appetizers.

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Buen Provecho!

This post is a part of Two for Tuesdays blog hop on real food.

stuffed_pepper
The season of peppers.  Sweet, spicy, large and small.  From country to country each nation has a unique way of preparing them.  Salsas, relishes, stuffed, roasted or fried… I can’t get enough of them during the hottest month of our summer.  Honestly, it’s saddened me that my plants have not done well this year.  Oh I had plans!  I planted Italian marconis, buran red peppers, pimentos, chocolate bells, anchos and jalapenos but with the insurmountable amount of rain that we’ve had accompanied by cooler weather, it hasn’t given them enough time to grow large enough to produce.  As any organic gardener has probably said, “there’s always next year.”  For now, I’ve been blessed to find beautiful peppers at our farmers market.

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For this recipe, I used what I had in my refrigerator and pantry.  I wanted this recipe to be simple yet delicious without sacrificing flavor.  For recipes like this, I really appreciate the extra effort that I put into canning and freezing.  It makes dishes easy to make, nourishing and filled with depth in flavor.  This stuffed pepper uses some of the flavors of Mexico.  Cilantro, cumin, chili powder, homemade salsa (recipe coming soon) to spice it up and black olives to compliment the flavors.  A delicious dish which pairs wonderfully with homemade Mexican rice.

Stuffed Marconi Peppers – Mexi Style
Serves 4

Ingredients:

  • 2 large Italian Marconi (Roaster) Peppers
  • 1 lb ground grass fed beef
  • 1 onion, diced
  • 3 cloves garlic, pressed or minced
  • 1 cup homemade salsa
  • 1/2 cup homemade beef broth
  • 1 tbls tomato paste
  • 1/3 cup black olives
  • handful of freshly cut cilantro
  • 1tsp chili powder (or more to taste)
  • 1/2 tsp cumin
  • salt to taste
  • Extra Virgin Olive Oil

Method:

  1. In a pan, heat 3 tbls olive oil over medium heat.
  2. Add the onion and garlic and saute until transluscent.
  3. Add the salsa, beef broth and tomato paste and simmer for 5 minutes or until the sauce thickens.
  4. While the sauce is simmering, brown 1lb grass fed beef in a different pan.
  5. Once the beef is browned and the sauce has thickened, incorporate the beef into the sauce.

    olives3

  6. Add the olives, cilantro, chili powder, cumin and salt.  Mix through, turn off the heat and set aside.

    olives4

  7. Pour most of the liquid from the meat mixture to cover the bottom an oven proof dish.
  8. Clean, cut the top off and remove the seeds from the peppers.  Slice them so they can be filled.  If using regular bell peppers, just cut off the top and remove the seeds.
  9. Fill the peppers with the meat mixture and place them on top of the liquid in the ovenproof dish.
  10. Top with grated cheese

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  11. Bake at 375 for 35 minutes covered.  Bake an additional 15 minutes uncovered.

Buen Provecho!

    spaininiowa
    It’s Simple Lives Thursday.  Below you’ll find the linky to add your post to.  Remember you can add your link on any of the four hosting blogs.
    Your Hosts
    1. A Little Bit of Spain in Iowa
    2. Sustainable Eats
    3. GNOWFGLINS
    4. Culinary Bliss

    Wherever you choose to post, it will show up on all 4 sites!  As a reminder, this blog hop is a way to share with many people your posts on what you are doing to live a simple life. Whether that’s gardening, raising urban chickens, homeschooling, sewing, making your own deodorant, or cleaning supplies… we want to know about it!  If you’re into homeopathy, ways to save $ by conserving energy or other ways to live frugally… we want to know about it!   If you bike, cook real food, homestead or farm… we want to know about it!

    As a reminder:  If you are going to be linking to this blog hop, please add a link to this post at the end of your blog post entry stating that it’s a part of this weeks Simple Lives Thursday.

    cucs_tomatoes
    The best meals in the summer are the easiest.  With the abundance of fresh produce in my garden and at the farmers market coming up with tantalizing recipes is a snap.  This is a traditional way Spaniards enjoy seasonal cucumbers and tomatoes on hot summer days… aliñado, which simply means in a vinaigrette.  Topped with basil feta from local producer Reichert’s Dairy Air.  A simple dish that will surely please.

    Cucumbers and Tomatoes Aliñado Topped with Basil Feta

    Ingredients:

    • 1 large cucumber, sliced
    • 2 tomatoes, sliced
    • 3 tbls extra virgin olive oil
    • 2 tbls red wine vinegar
    • Course Sea Salt
    • Feta Cheese

    Method:

    1. Layer the cucumbers and tomatoes.
    2. Top with crumbled feta cheese
    3. Drizzle with olive oil and vinegar
    4. Sprinkle with sea salt

    Buen Provecho!

    It’s Two for Tuesdays!  I’m sure many of you already know and participate but for those of you who haven’t you can click here for the details.

    As a reminder

    1. Create a post featuring real food… something traditional, made from scratch, made with love.

    2. Include the badge or a link to this page in your post  (you don’t have to use my badge, you could also go to either of the other 6 hosts pages and include their badge/link).

      24TNewerSpainInIowa

    3. Go to any of the 7 hosting blogs on a Tuesday and add a link to your post (post specific URL, not your home page URL).  Leave a comment once you’ve linked up so that we’re sure to see your entry.  Your entry (in thumbnail form) will then appear on all seven blogs!  The linky for each particular week will stay open until the following Tuesday, so if you’re running a bit behind, no worries!  You can link up later.
    4. Have fun!  You don’t have to link up every week and we don’t mind you sharing the same post on other carnivals or hops :)

    Let the fun begin!  Link up those posts :D

    Your Hosts: