EMPANADA

DOUGH INGREDIENTS
2 3/4 cupsall-purpose flour
1 tablespoonbaking powder
1 1/2 teaspoonssalt
1/2 cupwater
1/4 cupolive oil
1large egg, lightly beaten / Filling
2 eggs
2 onions
Red pepper
Green pepper
2-3 garlic cloves
4-5 Tablespoons olive oil / Tortilla de Patatas
3-4 potatoes
1 small onion
1 cup olive oil
7 large eggs
Salt/pepper/paprika

DAY 1

DOUGH

  1. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk.
  2. Combine the water, the oil, and egg in a medium bowl.
  3. Gradually add the oil mixture to flour mixture, stirring just until moist.
  4. Turn the dough out onto a lightly floured surface; knead lightly until smooth.
  5. Let dough rest for 15-20 minutes. Divide into 10 equal pieces and roll each piece into a circle.
  6. Place a piece of wax paper in between each dough disc to prevent sticking.
  7. Place discs in Ziploc bag, label and put in fridge.

FILLING

  1. Hard boil 2 eggs: place eggs in pan cover with cold water(water should be filled about an inch above the egg) Bring water to boil then remove pan from heat and cover with a lid. Leave covered for 15 minutes. Drain water rinse eggs with cold water to help cool. Peel egg shell. Chop eggs.
  2. Cut onions, red pepper, and green pepper in small dice.
  3. Heat oil and sauté onion, peppers, and garlic
  4. Add meat, chicken continue cooking until meat is done. Add salt/pepper
  5. When finished add chopped eggs.
  6. Place filling in bag, label & refrigerate.

TORILLA DE PATATAS

Prepare potatoes and onions:Peel potatoes and onion and slice them very thin. If either are on the large side, first cut them in a half lengthwise so the slices will be in half-moons.

Cook potatoes and onions:Heat oil in an 8- to 10-inch skillet, ideally nonstick, over medium-high until very hot, about 3 minutes. Add potatoes and onions in even layers and reduce heat to medium-low. Cook for 15 minutes, flipping and nudging potatoes around to ensure they cook evenly. Potatoes are done when they are tender when pierced with the tip of a knife. They should not get brown or fall apart in flipping (unless you like your tortillas with softer, more broken-up potatoes, as some do).

Drain potatoes and onions:Transfer potatoes and onion to a colander set over a bowl and drain them. Season potatoes and onion with salt and pepper and let cool slightly, about 5 minutes

DAY 2-

EMPANADAS

  1. Preheat oven 350. Grease cookie sheet.
  2. Reheat filling mixture in skillet
  3. Place spoonful of mixture into middle of dough. Leave 1 inch border around the edge.
  4. Fold into semi-circle and seal the edges. Cut slit into top
  5. Brush with egg wash
  6. Bake for 20 minutes.

Tortilla de patatas

Reheat the potatoes and onions in a skillet

Make the tortilla batter:In the bottom of a large bowl, lightly beat eggs with a couple good pinches of salt and freshly ground black pepper. Stir in potatoes and onions.

Cook the tortilla:Add 2 tablespoons of oil (back to the skillet over medium-high heat. Pour potato mixture into skillet and flatten the potatoes with a spatula until they’re mostly even. Reduce heat to medium-low. Cook, moving and shimmying the skillet and nudging the egg around (so it runs underneath) for a minute before letting the tortilla cook undisturbed until the top is wet but not very runny, and it is golden underneath.

Loosen the tortilla with a spatula then slide it onto a large dinner plate. With your hands in potholders, invert the skillet over the plate, take a deep breath, and flip it back into the skillet.You can do it!Shake the skillet to straighten the tortilla and use a spatula to gently tuck the edges back under, if needed.

Return the skillet to the stove and cook tortilla to your desired doneness, another 2 to 3 minutes if you like an ever-so-slightly loose center (try it and see if you can go back), 3 to 4 minutes, or until a toothpick inserted into the center comes out dry, for full doneness.