Sangria and Tortilla Española


Here’s a recipe for Sangria via Food Network by Emeril Lagasse and Tortilla Espanola by Maria Castillo from Tyler’s Ultimate. Sangria is very easy to find in Spain and can vary greatly in taste and quality. This recipe uses rioja wine, which is made from a blend of grapes from the Rioja region in Spain (probably my favorite red wine ever), but you can use your own red wine that you can buy locally without going to Spain!

Traditional Sangria Recipe courtesy of Emeril Lagasse


2 bottles chilled dry red wine, like Rioja 1 cup brandy 1 cup orange juice 1/4 cup superfine granulated sugar 2 oranges, cut into thin rounds 2 Meyer lemons, cut into thin rounds 3 Key limes, cut into thin rounds 2 apples, cored and cut into 1/2-inch chunks 2 cups cold club soda

In a large pot or bowl, combine the wine, brandy, orange juice, and sugar and stir until the sugar dissolves. Add the orange, lemon, and lime slices, the apples and refrigerate until well chilled, about 1 hour. Remove from the refrigerator and add the soda. Serve in glasses over ice. Read more here

Spanish Tortilla Recipe courtesy of Maria Castillo 6 medium potatoes, diced 2 small onions, coarsely chopped 1/2 teaspoon salt, plus 1/2 teaspoon 2 tablespoons sunflower oil, plus 2 tablespoons 7 eggs 1/4 cup milk

In a medium bowl mix the potatoes, onions, and 1/2 teaspoon salt by hand. Heat 2 tablespoons of the oil in a large non-stick frying pan. Fry the potatoes and onions on low heat and cover with a lid for 5 minutes to let them soften. Turn up the heat for another 5 minutes until golden brown. Remove from the stove and drain off any excess oil. Meanwhile break the eggs into a medium bowl. Add the remaining salt and milk and whisk vigorously until frothy. Add the potatoes and onions to the eggs and mix until fully integrated. Clean the frying pan and return to stove. Heat the remaining 2 tablespoons of oil on a high heat and pour in the mixture, moving it around in the pan to help the tortilla to rise. Fry until golden brown, stirring occasionally until it has set. Then turn down the heat to allow the inside to cook. After a few minutes turn up the heat in order to brown the tortilla. When it’s cooked place a large plate over the frying pan and flip the tortilla onto it. Return to the pan and fry the other side until golden brown. Read more here

Ready to plan a trip to Spain to taste the authentic version? Contact me to start planning your next vacation now!

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