A Spanish Breakfast Treat
Last post I told you about my Breakfast with Monica. This post includes the recipes for her Scrambled Eggs with Bacon, Queso Frito (fried cheese), and Spanish potatoes, as sent to me by Monica. Here is how Monica introduced her recipes:
Having The Reluctant Gourmet over to your house for any food preparation is always a challenge, so I relied on old family recipes. I grew up on a ranch in Venezuela; both of my parents were born in Spain, but they had lived in Venezuela since they were about ten years old.
You can imagine that my cooking nowadays combines Spanish and Venezuela flavors with good old American convenience. I have been in the United States for 34 years. This is my country (also, my grandmother was from Texas), and there is nothing that you can’t find here. As a matter of fact, the quality of the ingredients is many times better than the ones you find in South America, and you also don’t run into the problem of scarcity that sometimes you have in countries like Venezuela.
I love to share my passion for cooking, but I have to be very honest: I do not have time to be a gourmet cook. I try to reproduce what I have learned along the way with what I have at home at the time, I try to bring the old breakfasts at the ranch home to my kids now.
Que Aprovechen, Monica
Scrambled Eggs and Bacon
In the case of breakfast with the Reluctant Gourmet he got stuck with turkey bacon, but you can make it with ham, soppressata, turkey ham or whatever deli meats you have in your refrigerator. The amount depends on the amount of people you have. I would use about three slices of ham for 4 people or about 5 strips of bacon.
You do not want to have too much meat; it’s just used for flavoring. Cut the meat into small pieces, saute with a bit of olive oil and when done just set aside.
Calculate about an egg per person, beat the eggs, I do not add salt if I am using deli meats because they are already packed with salt, even when the packaging says its low in salt but I add pepper to taste. Add mixture to a previously heated pan in which a bit of olive oil has been added and cook to taste.
Queso Frito
Queso frito is a popular dish in Spanish and Latin American cuisine. Translating to “fried cheese” in English, it typically consists of slices or cubes of cheese that are coated in flour or batter and then fried until golden brown and crispy on the outside while still meltingly soft on the inside.
The type of cheese used can vary depending on regional preferences, but common choices include white cheese, such as queso blanco or queso fresco. Queso frito is often served as an appetizer, side dish, or snack, and various sauces, dips, or garnishes, such as salsa, guacamole, or fresh herbs, can accompany it.
I use the type that you can buy at Costco. Just cut it up and fry it with a small amount of olive oil or canola oil. The kids love it!!!! It’s filling and packed with calcium for their growing bones. I calculate about a slice and a half per person. This dish is typically from Venezuela; I used to eat it with bread as a snack when I returned from school. My mom also used to make it for breakfast on Sundays.
The choice of cheese for queso frito can vary depending on personal preference and regional traditions. However, some common types of cheese used for making queso frito include:
- Queso Blanco is a soft, mild, and slightly salty cheese commonly used in Latin American cuisine. It has a creamy texture that makes it ideal for frying.
- Queso Fresco: Another popular cheese in Latin American cuisine, queso fresco is a fresh cheese with a crumbly texture and a slightly tangy flavor. It holds its shape well when fried and adds a delicious contrast of textures to the dish.
- Halloumi: Although not traditionally used in Latin American cuisine, halloumi cheese is a popular choice for frying due to its high melting point. It has a firm texture and a salty flavor, making it a tasty option for queso frito.
- Panela: Panela cheese is a fresh Mexican cheese with a mild, slightly sweet flavor and a firm texture. It can be sliced and fried to create a crispy, golden-brown queso frito.
Spanish Potatoes
“Spanish potatoes” refers to several dishes, but one popular interpretation is “patatas bravas.” Patatas bravas are a classic Spanish tapas dish consisting of fried potatoes that are typically served with a spicy tomato sauce (often referred to as bravas sauce) and sometimes a garlic aioli or mayonnaise on top.
The potatoes are usually cut into chunks or cubes before frying, resulting in crispy exteriors and soft interiors. Patatas bravas are a beloved and ubiquitous dish in Spain, commonly enjoyed as a snack or appetizer in bars and restaurants.
Patatas Alioli
Spanish potatoes prepared simply with olive oil, salt, and pepper are often called “patatas alioli” or “patatas con alioli.”
This dish typically cuts potatoes into chunks or slices, then roasted or fried until golden and crispy. They are then seasoned with salt and pepper to taste.
Alioli (or aioli) is a traditional Mediterranean sauce made from garlic, olive oil, and sometimes lemon juice. While it’s not included in the simple version you’ve described, you may also encounter this dish served with a side of alioli for dipping.
These potatoes make for a delicious and straightforward side dish or appetizer, highlighting the potatoes’ natural flavors and the olive oil’s richness. Calculate about two medium potatoes per person, one medium onion per 6 potatoes. Slice them either by hand or in a food processor.
Place them in a pre-heated large pan previously oiled with olive oil, about 2 tablespoons, you will need to add more oil if you see that they begin to dry up too much. I do not like non stick pans, but I must admit it is the best way to cook these potatoes because you want to be a bit crispy and cleaning a non stick pan is not fun!!
Add salt and pepper, and if you want some rosemary. It is delicious!!!!
This is also the basis for my Spanish potato omelet, but don’t add the rosemary.
