Tag Archives: spanish

Ham and Cheese Quesadilla

18 Feb

This is one of my favorite meals. I know I say that a lot, but this one is up there because you can make two in one pan. I eat. A lot. So I’m all about efficiency.. and less dish washing.

It’s also absurdly easy. I mean this is going to be the shortest post ever because there’s not much I can say it’s that easy.


1 Flour Tortilla

1 slice of cheese/handful of grated cheese

1 glug of oil

Whatever else you want (I used a few slices of deli ham broken into pieces)

– you can put ANYTHING into a quesadilla; most people put in morsels of chicken but if you have stuff you need to use up in your fridge, go for it, go crazy!


1. Put the stove on medium-high heat and pour your oil in the pan

2. If you’re making 1 tortilla… just put the 1 in the pan. If you’re making two (which I strongly recommend) place them both in the pan with each tortilla having a half resting up against the other in the middle of the pan.

3. Add your cheese and whatever you want in the quesadilla.

4. Once the cheese starts melting, fold down the halves of the tortilla that were up.

5. Flip the quesadillas with a spatula once the underside is brown.

6. Cook until both sides are brown (shouldn’t take long at all).

…And that’s it. I really don’t know what else to say, other than don’t burn it. Now I’m going to make 2 more. And by 2 I mean 6.



Maybe Malaga Noodle Soup…?

17 Feb

Ok so I had 5 friends over for dinner tonight. It’s the first time I’ve cooked for any more than, well, me. So 5 people was an adventure. As I mentioned before, my friends and I are taking a trip to Spain in a couple of months, and those friends were some of the people coming over so I decided a Spanish meal was in order. I made Spanish omelettes but I knew for 5 people the portions would be small, so I wanted to make something else. It’s pretty much always soup weather in Ireland, so I decided to try a Spanish soup. Since we’re going to Malaga, Malaga noodle soup seemed like the perfect idea! Don’t get me wrong, it tasted really good…I’m just not sure what exactly I made. It was really odd. Yummy, but strange.

Ingredients: if it’s in parentheses I didn’t use it because either I didn’t like it or I was too lazy to go looking for it in the store

  • (2 lbs (1 kg) little neck clams)
  • 2 medium potatoes
  • 2 ripe tomatoes..I used half a can of chopped tomatoes because I can’t cut ripe tomotoes to save my life
  • 1 white or yellow onion
  • 3 medium cloves garlic
  • 1 sweet green pepper
  • 3-4 Tbsp olive oil
  • 5 oz (142 gr) spaghetti or fideos
  • 8 oz (250 ml) white wine
  • 25 oz (750 ml) water
  • salt to taste
  • (peeled almonds)
  • (3-4 saffron threads)


1. Use a big enough pot to hold everything. Otherwise this happens:


Disaster waiting to happen.

2. Peel and cut potatoes in squares (I don’t think the particular shape matters too much, just don’t put the potato whole and you should be good.) Peel and chop the onion and garlic. De-seed and cut pepper into strips.

3. Pour a few tablespoons olive oil into a large pot and heat on medium. Sauté the onions and garlic until translucent, then add the potato and pepper and continue to sauté for 5 minutes.

Pro tip 1: I got lazy waiting for the onions to go translucent.. ok maybe more accurately, I was entertaining and the more wine I had the less I cared, my point being I don’t think it’s crucial they’re translucent before you add it, just a guideline for how long to sauté them before you add more. You’re gonna be cooking this thing for a while so don’t freak out if it’s not perfectly translucent. Wine helps with that.

4. Lower heat and add the tomato chunks and cook for another 10 minutes or so.

5. Break spaghetti noodles into short lengths and add to vegetables, along with the rest of the wine and water. Adjust salt to taste.

6. Simmer on low heat for 10-15 minutes

Pro tip 2: I simmered this for a lot longer than that, partly because I was busy cooking something else too and I forgot about it, partly because I let it cook until the potatoes were tender to cut/eat.

I left out the instructions for the ingredients I didn’t use- if you want to try it with clams/almonds and whatnot, the original recipe can be found here

Anyways, it was not what I expected, but it tasted good. And hey, at the end of the night we had no leftovers, empty plates and even more empty wine bottles. A successful night in my books!


Don’t judge a book by it’s cover. It was actually delicious.

Crumbled Spanish Omelette

12 Feb

Internet, I have some very exciting news. I am going on holidays to Spain soon! I have a month off classes for Easter in Spring, so a friend and myself have planned a magnificent trip to Spain. I am extremely excited, and I will most likely not stop thinking about this until April. Yesterday I got busy looking up Spanish food and tapas dishes. If I can’t be in Spain yet, I might as well eat like I am.

So I decided to try a Spanish omelette- apparently a Spanish staple. As for the crumbled part… it was not intentionally crumbled. That part came when I tried to slide the omelette back onto the pan and it fell apart. But it was tasty nonetheless!

I thought it was going to be much harder to make, and taste more bland, but it was actually quite simple, and full of flavor. A must have!

Ingredients: Warning, these portions are a lot, this could easily halved and be enough for 1 person. Then again, I finished it all…so if you’re really hungry…

3 eggs

Dash of Salt

Glug of oil

3 potatoes, peeled and thinly sliced

1 onion, peeled and finely chopped


1. Crack the eggs in a bowl and mix them together with the salt.

2. Turn the stove on to medium/high and heat the oil

3. Add the potatoes and fry for a few minutes

4. Add the onions to the potatoes and mash together

Pro tip 1: My potato slices may have been too thick, or the potatoes not soft enough, but I struggle to mash them. I ended up just mixing together the potatoes and onions and leaving it at that. Not sure how I would’ve mashed up the potatoes, any advice? Either way, it tasted just fine without them being mashed.

5. As the edges of the potato begin to brown, add the eggs on top. Try and make sure the egg is covering the potato/onion mix.

6. Fry this on a low heat, gently prodding at the edges to keep it loose.

7. As the egg starts to set, place a plate over the pan, and gently flip it so the mixture is on the plate. Carefully slide it back into the pan.

Pro tip 2: Put the plate edge right down touching the pan, if you leave it up at all it will collapse. Also go very slowly- too fast and it will fold over on itself.

8. Let the underside cook for a minute or so, and remove from the heat. Allow it to cool and serve!

As you can see, the outcome isn’t the most beautiful, and chances are what I made is nothing like an actual Spanish omelette, but whatever the hell I did make was damn good, so I’m ok with that.


….yeah, not exactly what it’s supposed to look like.


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