Delicious Spanish tortilla.

I love tortilla Espanola or Spanish tortilla for many reasons ; it is healthy , easy to make,  simple, elegant at the same time and everybody loves it. Two main ingredients are potatoes and eggs, the rest is all about creating . Normally it starts to cook with sliced raw potatoes which takes longer. I will show you how I do it in a faster way and yet deliciously healthy. Here is one of my many ways to prepare a tortilla Espanola . 
2 medium size potatoes
4 large eggs
2 cups of chopped spinach (not cooked)
1 cup of low fat ricotta cheese
1/2 cup of finely sliced shallots
1/2  tsp spoon freshly ground black pepper
1/4 tsp of kosher salt
2 tbsp extra virgin olive oil 
1 tbsp of  parsley leafs.
2 tbsp of natural yogurt.
 Peel the potatoes and cut in thick slices about 1/2 inch. Then take them to a steamer  and  cook for 10 to 15 minutes. To know  when potatoes are cooked just insert a toothpick   and the idea is not to over cook the potatoes. Remove potatoes from heat and let them cool completely. Meantime  in a large bowl add the eggs  and the ricotta cheese first and beat with a whisk then add spinach, shallots, pepper, salt  and mix all together. Add  potatoes after they cooled off to the mixture. Pour 2tbsp of olive oil  in a medium size non-stick skillet and heat on medium heat careful not to let the skillet to hot so the oil will burn  so does the tortilla. Add the mixture but don't mix it,  just move the skillet trying to leave the mixture even. Cook for about five minutes allowing the mixture  to cook around the edges and with a spatula lift up a little of the edge to see if  the bottom has that golden crisp color.  The mixture inside will not  be totally cooked and then it is time to turn it over to cook the other side by placing a large plate over the pan and flipping the tortilla over from the pan to the plate and back to pan but I do it with the lid of the skillet I am  using so then I have  where to hold. With one hand holding the pan and the other hand holding the lid carefully turn the pan upside down holding the lid until the tortilla fall onto it. Place the skillet back on the stove add just enough olive oil about 1tbsp to cover cover the bottom and sides of the the skillet let the tortilla slide into the pan, cook for 5 more minutes and turn the heat off allowing the tortilla to cool down a little. Place  tortilla on a nice wooden cutting board for a rustic presentation or on a large white plate,  drizzle natural yogurt and sprinkle parleys leafs. I like to eat my tortilla at room temperature. Delicious!!

Something amazing

                                                               "My amazing garlic olive oil" 

A friend of mine once gave me a bottle of garlic olive oil  and actually took me a while to try it  just because I forgot about and one day I gave it a try.  So I used  just enough of this fragrant oil to seared my fish fillet and I was amazed with the aroma and the taste of it. I was using it all the time until I ran out then I thought that perhaps I could make some of this gold oil myself. I started my research on how to make garlic olive oil at home and of course there are many ways to do it and I failed many times but practice makes perfect and ever since I finally reached my expected  results, to me the garlic olive oil is a "must have" in my pantry. Here is how I make it; 
You will need  four or five skewers (thin ones like  toothpicks) , twenty perfectly peeled garlic cloves without cuts or cracks, enough extra virgin olive oil to fill up the jar you are going to use . Each skewer must have five peeled garlic cloves please careful  not to break the garlic when inserting the skewer. Then put each garlic skewer inside a clean jar, fill it up with olive oil enough to cover the skewers, close it tightly and place the jar inside your pantry for ten days. After ten days you will have your garlic olive oil. I always bake the same garlic cloves that infused the oil, rap them with aluminium foil 10 to 15 minutes on a 350 oven and the garlic will turn into a delicious garlic paste ready to spread on your favorite bread ( don't forget to add salt and pepper) .                                  

My fresh Mahi Mahi

Mediterranean Flat Bread Pizza.

One of my favorite recipes of healthy-express  is my  Mediterranean flat bread pizza and only takes thirty minutes or less. It is important to me and to all of us to eat healthy. I need to have my veggies then I am on a hurry and in need to eat fast but healthy. So what to do then? This is the time to create a recipe that is light, healthy and fast. All you will need for the fast healthy Mediterranean pizza is to preheat your oven 450 and start to assemble your pizza. Here are  the ingredients for one flat bread pizza,

1  whole wheat flat bread
3/4 cup chopped tomatoes sauce  
4 to 5 tbsp Ricotta cheese (low fat please) 
1 Zucchini thinly sliced
1/3 cup of red bell pepper strips
1/2 cup of cherry tomatoes cut each tomato cut in half 
1/2 cup of Olives (black olives are my favorite)
1 tbsp drained Capers
1tsp of Italian season herb
1tbsp of chopped basil leafs
1tbsp of extra virgin olive oil
salt (just a pinch)
pepper (just a pinch) 

So time is running, you have the oven on 450  F   it is time  to assemble your flat bread pizza leaving one inch of the edge uncovered.
First put on the chopped tomatoes sauce on the flat bread and spread it with the help of the back of a spoon then start to put the ricotta cheese until you almost cover the chopped tomatoes sauce. Start to put sliced zucchinis,then  the cherry tomatoes , the bell pepper strips, olives , capers all over and finish with the Italian herbs salt and pepper.
Bake it 450 for 10 to 15 minutes. Carefully remove the pizza out of the oven and transfer to a  cutting board,  cross cut so it will be four slices. Sprinkle basil leafs, drizzle olive oil and done!. A delicious nutritious light lunch and kids love it too. Enjoy it with a fresh cold mint lemonade.