La Mata Information
La Mata, on the sunshine east coast of Spain - The Costa Blanca
Spanish food and Spanish recipes - La Mata
Traditional Spanish food is influenced by the Greek, Roman, Phoenician and
Moorish settlements, and typical Spanish food is not only about tortillas and
paella, the immense variety of Spanish food recipes is enough to satisfy anyone.
Allow us to introduce you to some of Spain's gastronomic delights and acquaint
you with some of the traditional Spanish food menus.
Kindly emailed in by Sue, from Telford in Shropshire, England.
It was the first visit to the food page on lamatainformation.com for Christina from Sale in Cheshire (England), but she just couldn't wait to tell us all about her yummy chicken casserole recipe. Thanks Christina.
Recipe for six people:
1 chicken cut into pieces.
Rub the bottom of oven dish / casserole dish with a clove of garlic and then put the chicken pieces inside the dish.
Cut the peeled potatoes, tomatoes and onions into large pieces and put them in the oven dish with the chicken.
Finely chop the garlic and sprinkle on top.
Now put in the pine nuts, almonds, lemon juice, and pepper and salt.
Place the chicken stock cube in a small cup of warm water and dissolve. Add this to the casserole mixture along with the glass of white wine and olive oil.
Put the casserole dish on the middle shelf in the oven and cook for one and a
half hours at 180º (gas mark 4).
1 cup olive oil
Some people add thin slices of red pepper together with the onion.
Heat the olive oil in a 9-inch skillet, add potato pieces, one slice at a time so that they don't stick. Alternate layers of potato and onion. Cook slowly, medium flame. Do not fry!! Turn occasionally until potatoes are tender, but not brown. They must be loose, not "in a cake".
Beat the eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add
potatoes to beaten eggs, pressing them so that the eggs cover them completely.
Leave for 15 minutes, then heat 2 tbsps of the olive oil in a large skillet. Add
potato-egg mixture, spreading quickly. Lower the heat to medium-high. Shake pan
to prevent sticking (very important!!) When potatoes start to brown, put a plate
on top skillet and flip to cook other side, adding another tbsp of oil. Brown on
the other side. Can flip three or four times for better cooking.
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