Bulgur Salad, Tomato-mozzarella Tower and Tortilla

bulgur salad

1. Cut the vegetables into small cubes. Add 800 ml of water, add the vegetable stock and bring to the boil. Add the bulgur and remove the pan from the stove. Let it steep for 10 minutes and then stir vigorously. Mix the bulgur with the vegetables, add the tomato paste and stir. It is best to serve immediately so that it is still a little warm.

Tomato and mozzarella tower

1. Lightly roast the pine nuts. Put the basil together with the roasted pine nuts in a blender and chop. Then add the balsamic vinegar, oil and salt and mix in. Cut the tomatoes into slices, remove the stalk and only use the slices of the same size (middle and the slices to the right and left of them). Cut the mozzarella into slices and then alternate: layer tomato, mozzarella, basil cream, tomato, mozzarella, basil cream, etc. on top of each other. Finish the whole thing with the cream and finish with a leaf of basil.

tortilla

1. Peel the potatoes, cut into small (0.5–1 cm) cubes and sprinkle with a level teaspoon of salt. Finely chop the onions. Heat approx. 250 ml olive oil in a pan (24 cm diameter) and add the potato cubes. The potatoes should just be covered with oil. Return the temperature to medium heat and cook the potatoes for about 12 minutes until golden brown. Sweat the onions in a second pan with a little olive oil for 10-15 minutes until translucent and golden brown. Put the eggs in a bowl, beat vigorously with a whisk and season with salt. Take the potatoes out of the pan with a sieve and let them drain a little. Then add the onions to the eggs in the bowl and let steep for 3 – 5 minutes. Heat about 2 – 3 tablespoons of olive oil, add the tortilla mixture to the pan and fry for 2 minutes. When the mixture starts to brown (do not let the eggs set). Then turn the tortilla whole with the help of a plate and cook for another minute. The inside of the tortilla should still be slightly runny.