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
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
- 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-
FREE
DINNER
weeknight
cooking