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Narrow Results You've Selected: Spanish/Portuguese Fry Remove all Source Saveur (16) Bitchincamero (1) Difficulty Easy (10) Medium (5) Main Ingredient Potato (5) Fish (4) Vegetables (4) Eggs (3) Bread (2) Show all... Pork (2) Shrimp (2) Chicken (1) Chocolate (1) Lamb (1) Nuts (1) Shellfish (1) Tomato (1) Course Appetizers (7) Side Dish (4) Main Course (2) Soups & Stews (2) Breakfast/Brunch (1) Show all... Dessert (1) Season Summer (6) Winter (4) Fall (3) Spring (3) Topic Recipe (17) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Fry"; var omni_prop8 = "Cuisine:Spanish/Portuguese,Technique:Fry"; var omni_pageName="saveur:"+omni_prop12; 12/04/2012 Dolores's Brokenhearted Chicken Caramelized garlic and dry sherry make a luscious sauce for this simple but delectable braised chicken dish. Issue #152 11/13/2012 Tortillitas de Camarones (Shrimp Fritters) These crisp-edged fritters get their earthy flavor from chickpea flour. Issue #152 10/10/2012 Tortilla Española (Spanish Potato Frittata) Tortilla española is everything we love about Spanish cooking—lusty, elemental, assuredly simple. Issue #150 08/29/2010 Patatas Bravas (Fried Potatoes with Allioli and Chile Sauce) The key to making Casa Montaña's signature fried potatoes is to poach and then fry them in olive oil. Issue #132 05/07/2007 Corn Tortillas with Melted Chocolate In the Basque Country, a local variety of corn, called tzakinarto, is toasted and milled into a flour, which is used for handmade corn tortillas that are typically eaten with chocolate. Issue #102 05/07/2007 Tuna Stew with Potatoes and Peppers This recipe was invented by resourceful Basque fishermen, who had to create dishes out of the staples they most often had on hand, namely, potatoes, dried peppers, and fish. Issue #102 09/04/2007 Ham and Shrimp Croquettes (Croquetas de Jamón con Gambas) A Madrid specialty, these croquettes are a delightful package of ham and shrimp fried to perfection. Issue #97 01/25/2008 Corn Cakes with Eggs Scrambled with Onions and Cabrales This recipe comes from Nacho Manzano, chef at the Michelin-starred Casa Marcial in the Asturian town of Arriondas. Issue #93 12/05/2005 Escabeche of Fresh Sardines The late Felipe Rojas-Lombardi offered this dish on the tapas menu at The Ballroom in Manhattan, which closed in 1995. The recipe is from Bruce Beck's The Official Fulton Fish Market Cookbook. Issue #84 11/04/2005 Julia's Batter-Coated Fried Eggplant with Honey, Mint, and Sesame Seeds This recipe is a great example of home cooking with a Moorish influence. Issue #83 12/12/2005 Salt Cod Cake on Grilled Toast Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind. Issue #78 01/09/2006 Trout Stuffed with Serrano Ham La Venta De Goyo restaurant serves this traditional dish year-round, using native trout when they're in season. Issue #75 12/02/2005 Stewed Fried Vegetables with Lamb Offal This recipe, for the traditional Riojana vegetable stew, has been enriched with lamb stock and lamb brains and sweetbreads. Issue #75 08/30/2005 French Fries Mountains of these thick fries are hand-cut every day in Guia. Because they are fried only once (often, fries are cooked twice), they are lightly crunchy rather than supercrisp. Issue #59 03/14/2002 Patatas Fritas In Spain, potatoes are often boiled to cook the interior before being fried in olive oil. Issue #21 11/03/2011 Fried Olives This is the perfect snack for two to nibble while sipping martinis. Issue #7 10/27/2009 Rosemary Fried Almonds If you can get your hands on Marcona almonds, use them in this recipe, which is perfect as a quick appetizer with a glass of wine or a cold beer. Continue... Does Not Apply Source: Bitchincamero