Majorcan garlic soup [vegan]

A super quick and easy recipe for all the garlic lovers out there! This soup is full of flavor, while being super creamy and smooth (without any diary!).
Give it a try and tell me how you liked it! ^^

course	country	time	difficulty
starter or main	Spain	30min	easy

Ingredients

Serves 2 as main and 4 as starter

imperial	metric
2 tbsp		olive oil
20 (2.5oz/75g)		garlic cloves, peeled
3 slices		sandwich toast, chopped
4 (1lb/450g)		tomatoes, chopped
4cup	1l	vegetable broth
1 tbsp		tomato paste
1/2 tsp		oregano
1		bay leaf
1 tbsp		sugar
pinch		chili powder
to taste		salt
1 slice		sandwich toast, chopped in cubes

Instruction

• in a big pot, heat olive oil and roast garlic and toast until browned
• add tomatoes and tomato paste and roast for a few minutes
• add the remaining ingredients and cook for about 15 minutes
• use a hand blender until you get a nice smooth consistence
• if you want, you can strain the soup through a sieve
• put the soup back on the stove to warm it up again
• in the meantime, fry toast cubes in a pan with a bit olive oil until crispy and browned

Serve soup with croutons and some fresh herbs of you choice

Zutaten

Für 2 Personen als Hauptspeise oder für 4 Personen als Vorspeise

2 EL	Olivenöl
20 (etwa 75g)	Knoblauchzehen, geschält
3 Scheiben	Sandwichtoast, grob geschnitten
4 (etwa 450g)	Tomaten, in Stücken
1l	Gemüsebrühe
1 EL	Tomatenmark
1/2 TL	Oregano
1	Lorbeerblatt
1 EL	Zucker
Prise	Chili pulver
nach Geschmack	Salz
1 Scheibe	Sandwichtoast, in Würfel

Anleitung

• Olivenöl in einem großen Topf erwärmen und Knoblauchzehen sowie Toaststücken anrösten bis sie Farbe bekommen
• Tomaten und Tomatenmark dazu geben und kurz mit anbraten
• die restlichen Zutaten zugeben und zusammen ungefähr 15 Minuten auf mittlerer Hitze kochen
• mit einem Pürierstab fein pürieren und bei Bedarf noch durch ein Sieb passieren
• Suppe zurück auf den Herd stellen und warm halten
• in der Zwischenzeit die Sandwichtoastwürfel in einer Pfanne mit ein wenig Olivenöl knusprig anbraten

Serviert wird die Suppe mit den Croutons und etwas frischen Kräutern.

Spinach pepper tortilla with tomato onion salad

I really love a good tortilla de patata, but I was never able to recreate it the way I knew it from my favorite Spanish restaurant. So I researched some tips on how to get that perfect consistence and indeed.... it that made all the difference! :).

The trick is to overcook the potatoes until they're already falling apart...as a result, potatoes and eggs come together much better and that's nicer on the tongue. Besides that, the tortilla doesn't break apart as easily while flipping or cutting

I decided to add a traditional Spanish tomato onion salad ("trampo") for some freshness and some handmade aioli (recipe coming soon!) and bread to bring everything together to a nice, nutritious and hearty vegetarian dish.

course	country	time	difficulty
main	Spain	1h	easy

Ingredients

Serves 3 as main or 8 as starter

Tomato salad

imperial	metric
5		tomatoes, chopped
2		shallots, sliced
1		garlic clove, pressed
1 tbsp		olive oil
1/4 tsp		salt

Tortilla

imperial	metric
2 tbsp		olive oil
1 lb	450g	potatoes, copped
1		onion, chopped
1 small		pepper, chopped
6oz	160g	spinach
4		eggs, mixed
1/2 tsp		salt
freshly grounded		pepper

Instruction

• Mix all ingredients for the salad in a bowl and set aside for about 1h (at room temperature)
• heat oil in a pan (ovenproof), add potatoes and cook on medium heat
• stir frequently and adjust heat that the potatoes cook through without getting to dark (about 20min)
• 5min before potatoes are done, add onions and pepper and cook for another 10min
• the potatoes will begin to fall apart and that's exactly what we want
• you can even enhance that by smashing some potatoes with a fork
• if everything is well done transfer it from the pan to a bowl
• add spinach and eggs and mix well
• add mixture back to the same pan (I did this) or a smaller one (for a smaller but higher tortilla)
• and leave for about 15min on medium-low
• then, put pan into the oven for another 10min on "grill" or top heat (alternatively you can just flip it by the use of a big plate, but I like to minimize the risk of breaking ^^)
• remove pan from the oven, use a big plate to turn the tortilla over
• cut in 6 slices and serve with tomato salad, aioli and bread

^^ ¡Buen provecho! ^^