Vegetarian weekly menu 31/2021

Spanish Tortilla

by Fattig.student
Vegetarian
Gluten-free
Dairy-free
30 min
Spanish Tortilla

ingredients

  • 2 x potatoes
  • 1/4 x yellow onion
  • 1/2 dl olive oil
  • 3 x eggs

method

  1. Slice the potatoes as thinly as possible and dice the onion.
  2. Heat a frying pan with some olive oil. You can check if the oil is ready by test-cooking a small piece of onion. If the oil bubbles around the onion piece, then the pan is sufficiently hot. ece, then the pan is hot enough.
  3. Add the potato and onion to the pan and cook over medium/high heat, until the potatoes are cooked all the way through.
  4. Whisk the eggs with a pinch of salt. Next, get rid of excess oil from the pan before adding the egg mixture. Cook the tortilla over medium heat with the lid on until it has set.
  5. Serve the tortilla with chili and some salad greens if desired.

Spanish Beans in Tomato Sauce with Focaccia

by Fattig.student
Vegan
Vegetarian
Dairy-free
90 min
Spanish Beans in Tomato Sauce with Focaccia

ingredients

  • 4 dl plain white flour
  • 1/4 pack dry yeast
  • 1 tsp salt
  • 2 dl lukewarm water
  • 1 clove garlic
  • 3/4 x yellow onion
  • 1/2 x red chili
  • 400 g diced tomatoes
  • 1/4 dl olive oil
  • 150 g white beans
  • 25 g spinach

method

  1. Start by making the focaccia. Mix together flour, dry yeast, half salt and lukewarm water in a bowl, and leave the dough to rise for about 45 minutes. The dough should be quite runny.
  2. Mince the garlic, onion and chili and add to a frying pan with a little olive oil. Cook on medium heat until the onion looks translucent.
  3. Add diced tomatoes and cook for about 15 minutes.
  4. Grease a baking sheet with a little olive oil and add the focaccia dough. Use your fingers to form holes in the dough, and drizzle with olive oil and the remaining salt.
  5. Bake the focaccia in the centre of the oven at 225 degrees celcius for approximately 20 minutes.
  6. Finally add white beans and spinach to the tomato sauce and cook for another five minutes. Season with salt at the end.
  7. Serve the Spanish beans with steaming hot focaccia.
  8. Note: if you're following the weekly menu, set aside half of the focaccia for later this week.

Focaccia Sandwich with Fried Eggs, Bean Hummus and Potato Wedges

by Fattig.student
Vegetarian
Dairy-free
40 min
Focaccia Sandwich with Fried Eggs, Bean Hummus and Potato Wedges

ingredients

  • 2 x potatoes
  • 1 clove garlic
  • 2 tbsp olive oil
  • 75 g white beans
  • 1 pinch salt
  • 5 g diced tomatoes
  • 1 x eggs
  • 15 g spinach

method

  1. For this dinner, we'll be using the leftover focaccia from earlier this week.
  2. Cut potatoes into wedges and drizzle with olive oil and salt. Then bake in the middle of the oven at 220 degrees celsius for about 20 minutes.
  3. Add the garlic, olive oil, white beans, salt and diced tomatoes to a bowl and mix with an immersion blender until smooth.
  4. Fry the egg in a pan until cooked properly (about 2-3 minutes).
  5. Spread the bean hummus across the focaccia bread and top with spinach and the fried egg. Serve with potato wedges and extra hummus.

Patatas Bravas with Fried Eggs

by Fattig.student
Vegetarian
Gluten-free
Dairy-free
30 min
Patatas Bravas with Fried Eggs

ingredients

  • 3 x potatoes
  • 1 clove garlic
  • 1 x yellow onion
  • 1/2 x red chili
  • 200 g diced tomatoes
  • 2 x eggs
  • 10 g spinach

method

  1. Cut the potatoes into cubes and drizzle with olive oil and salt. Bake in the centre of the oven at 220 degrees celcius for about 15 minutes.
  2. Mince the garlic, onion and chili and fry them in a pan with a little olive oil until the onion is translucent.
  3. Add diced tomatoes to the pan and let it cook for about 20 minutes.
  4. Fry an egg in a frying pan.
  5. Toss the potatoes in the tomato sauce and serve with fresh spinach and eggs.
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