Food Network Magazine - (11)November 2019

86 FOOD NETWORK MAGAZINE ●NOVEMBER 2019

SPANISH TORTILLA

WITH SWEET POTATOES

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1 onion, halved and thinly sliced

2 sweet potatoes, peeled, halved lengthwise and

thinly sliced into half-moons

6 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

8 large eggs

1 cup shredded manchego cheese (about 4 ounces)

2 tablespoons sherry vinegar

1 teaspoon dijon mustard

3 heads Belgian endive, halved lengthwise,

cored and sliced crosswise 1 inch thick

3 tablespoons finely chopped Marcona almonds or

slivered almonds

3 tablespoons finely chopped fresh chives

1. Preheat the oven to 425 ̊. Combine the onion, sweet potatoes,

¼ cup olive oil, ½ teaspoon salt and a few grinds of pepper in a

medium ovenproof nonstick skillet. Cover and cook over medium-

high heat, stirring occasionally, until the sweet potatoes are

tender but not falling apart, 6 to 8 minutes.

2. Whisk the eggs in a large bowl and season with salt. Pour

the potato mixture into the eggs and stir to combine. Stir in the

cheese. Place the skillet over medium heat; add the egg mixture

and spread out the potatoes with a rubber spatula. Cook until

starting to set around the edges, 1 to 2 minutes. Transfer the

skillet to the oven and bake until set, 12 to 15 minutes.

3. Meanwhile, whisk the vinegar and mustard in a large bowl;

whisk in the remaining 2 tablespoons olive oil until smooth. Add

the endive, almonds and 2 tablespoons chives; toss and season

with salt and pepper.

4. Remove the egg tortilla to a cutting board, cut into wedges and

divide among plates. Sprinkle with the remaining 1 tablespoon

chives and serve with the endive salad.

Per serving:Calories 550; Fat 43 g (Saturated 12 g); Cholesterol 402 mg;

Sodium 684 mg; Carbohydrate 17 g; Fiber 4 g; Sugars 5 g; Protein 22 g

CHICKPEA PASTA WITH

MOROCCAN BEEF RAGU`

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

Kosher salt

8 ounces small shell chickpea pasta, such as Banza

(about 2½ cups)

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 pound ground beef

3 cloves garlic, sliced

1 small onion, finely chopped

1 red bell pepper, finely chopped

¼ cup golden raisins

3 tablespoons tomato paste

1 teaspoon ras el hanout (Moroccan spice blend)

Freshly ground pepper

½ cup fresh cilantro, roughly chopped

½ cup fresh mint, roughly chopped

1. Bring a large pot of salted water to a boil. Add the pasta and

cook as the label directs for al dente. Reserve 1 cup cooking water,

then drain.

2. Meanwhile, heat the olive oil in a large skillet over medium-

high heat. Add the beef, garlic, onion and bell pepper and cook,

breaking up the meat with a wooden spoon, until the meat is no

longer pink and the vegetables begin to brown, 8 to 10 minutes.

Stir in the raisins, tomato paste, ras el hanout, ½ teaspoon salt

and a few grinds of pepper; cook until the oil turns red, about

1 minute.

3. Add the pasta to the skillet, reduce the heat to medium and

cook, stirring, until coated, 1 to 2 minutes. Stir in ½ cup of the

reserved cooking water; add more cooking water as needed to

loosen. Season with salt and pepper and stir in the cilantro and

mint. Divide the pasta among bowls.

Per serving: Calories 640; Fat 37 g (Saturated 10 g); Cholesterol 81 mg;

Sodium 450 mg; Carbohydrate 48 g; Fiber 11 g; Sugars 15 g; Protein 35 g

GLUTEN-

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