Time for T

 I'm kind of shocked to look back and see it's been a month since my last post. Time has become such a peculiar elastic thing over the last year. But hey ho, it is what it is. Normally with my forays into the #Confined AToZchallenge I'd store up some stuff to cover a few consecutive letters at one time, but given the length of time since I last posted, I thought I'd just cover the next letter, which you've probably worked out by now from the title of the post is the letter 'T'. 

I have two 'T' posts. They are not exciting, but they meet the criteria so I'm calling it a win.

T is for Tortilla (or Spanish Omelette)

Because you buy eggs in cartons of a dozen over here rather than half dozen, I find myself making more egg-based dishes than I ever did before we emigrated. I know traditionally a Tortilla just has potato, or occasionally onion, but since I had some prosciutto I added that in too. The potato was left over from a vinaigrette-based potato salad (I loathe mayo!) from the day before, so they were pre-cooked and I didn't need any extra oil when I stuck in the pan, which was very efficient. So some thinly sliced red onion, the left over potato also thinly sliced and the torn up prosciutto tossed in an omelette pan until they begin to fry up. Whisk up four eggs and season then add in the stuff from the pan and mix through until it's well coated and add back to the pan. Cook very slowly until most of the runny egg is gone.

The fun/scary bit is always that moment when the tortilla looks cooked and you have to do the upside down move with a plate and turn it back into the pan to finish. My egg was still a bit runny in the middle but luckily not enough to be disastrous. Cook for another few minutes until what's now the bottom is thoroughly cooked through. As all cookbooks point out, a Tortilla makes great portable picnic food if you let it go cold, but since this was for dinner it didn't get the chance to wait that long. 

T is for Tacos (of the fish variety)

Whether you're doing hard shell tacos or soft wrap tacos they are always tactile and messy but fun things to eat. I like halibut in fish tacos because even when you break it into small pieces it holds some shape and given the price of halibut, a small piece goes a long way in a taco. I marinade the halibut in lemon juice and olive oil and then after a while bake it for about 20-25 minutes while I reuse the marinade for some prawns, which for efficiency go into the dish with halibut to cook or heat through for the last 5-10 minutes for cooking.

I was being organised for once, so I'd made some fresh salsa and the husband had made some guacamole and I had some really lovely turmeric soft tortilla wraps which adds some nice colour. Once the halibut was cooked I break it up and chop the prawns up really small and mix the two together. The wraps get dry fried for about 30 seconds per side and put in a towel to keep warm while I do the next one.

The halibut/prawn mix, the warm tortilla wraps, salsa, guacamole, sour cream and cheese make a pleasing spread on the table and don't last long. (Also note the extremely elegant lettuce box because nothing adds a little touch of class to a table like a piece of tupperware!)

Unfortunately it was only after everything was scoffed that I realised I hadn't taken a photo of an assembled taco, but I can report with some confidence that they were pretty good.

That's it for now. Hopefully it won't be another month before I post again, but we're getting into the arse end of the alphabet so who knows what culinary adventures that will spawn...