KETCHUP IN SPANISH RECIPE

SPANISH TORTILLA RECIPE WITH PAPRIKA KETCHUP - OLIVEMAGAZINE

Spanish Tortilla Recipe With Paprika Ketchup - olivemagazine image

What could be more satisfying than homemade tortilla? Ours comes with homemade paprika ketchup, made using fresh vine tomatoes, pimentón, garlic granules and red wine vinegar

Provided by Anna Glover

Total Time 1 hours 30 minutes

Number Of Ingredients 12

Ingredients

waxy potatoes 450g, peeled
olive oil 3 tbsp
onion 1 large, finely sliced
eggs 6 large
large ripe vine tomatoes 600g, roughly chopped
tomato purée 60g
hot smoked paprika (pimentón) 2 tbsp, (see cook's notes, below)
garlic granules 1 tsp
celery salt ¼ tsp
fine sea salt ¼ tsp
red wine vinegar 4 tbsp
soft light brown sugar 50g

Steps:

To make the ketchup, put the tomatoes, tomato purée, paprika, garlic, celery salt and salt in a pan with a grinding of black pepper, and mix well. Cook, covered, for 15 minutes, then uncovered for 15-20 minutes more, stirring frequently until reduced to a thick sauce. Remove from the heat and blend with a stick blender until smooth. Strain through a sieve into another pan, and stir in the vinegar and sugar. Cook over a low heat for 15-20 minutes or until it forms a smooth, shiny ketchup consistency. Spoon into a sterilised jar or bottle and, once cool, keep in the fridge for up to four weeks.
Cut the potatoes into thin slices, put into a pan of cold water with a large pinch of salt, bring to a gentle simmer, then remove from the heat and leave for 5 minutes. Drain well and leave to steam-dry in the colander for a few minutes.
Meanwhile, heat 2 tbsp olive oil in a 20cm non-stick frying pan and fry the onion gently for 8-10 minutes, or until soft but not golden. Whisk the eggs with some seasoning in a bowl.
Tip the potatoes into the beaten eggs and mix carefully to avoid breaking up the slices. Pour the mixture over the onions in the pan, and leave the base to set over a medium-low heat for 10-15 minutes. When the sides are set, flip the tortilla onto a plate. Add the remaining 1 tbsp oil to the pan, slide the tortilla back in and cook for 5 minutes until set and cooked through. Serve warm or chilled in slices, with a spoon of the paprika ketchup for dunking in.

Nutrition Facts : Calories 209 calories, FatContent 11 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 2 grams fibre, ProteinContent 9 grams protein, SodiumContent 0 milligram of sodium

HOMEMADE KETCHUP | ALLRECIPES

Homemade Ketchup | Allrecipes image

This ketchup does come close to those name brands in terms of taste, texture and color. I've never had a tomato paste-based ketchup that I liked, so I decided to cook down crushed tomatoes instead. By using the slow cooker, we take most of the labor out of the process.

Provided by Chef John

Categories Side Dish Sauces and Condiments

Total Time 12 hours 10 minutes

Prep Time 10 minutes

Cook Time 12 hours 0 minutes

Yield 3 cups

Number Of Ingredients 11

Ingredients

2 (28 ounce) cans peeled ground tomatoes
½ cup water, divided
? cup white sugar
¾ cup distilled white vinegar
1 teaspoon onion powder
½ teaspoon garlic powder
1?¾ teaspoons salt
? teaspoon celery salt
? teaspoon mustard powder
¼ teaspoon finely ground black pepper
1 whole clove

Steps:

Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

Nutrition Facts : Calories 16.2 calories, CarbohydrateContent 3.9 g, FiberContent 0.4 g, ProteinContent 0.5 g, SodiumContent 139.1 mg, SugarContent 3.4 g

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