We are the Champions

Last night, Spain defeated Germany (1-0) to win the Eurocopa for the first time in 44 years. It was a really exciting game. Unlike most games where they only really play hard the last 15 minutes of each half, last night´s game was packed with really good plays. I was pleasantly surprised.

Juan and Sandra (and their two kids Claudia and Mateo) hosted us yet again. This time a few more friends joined us, too. I made some easy-to-eat finger foods, which were delicious: potatoe croquettes and empandillas with pisto. I didn´t have time to take pictures because we were running out the door but here are the recipes.

PS - HAPPY BIRTHDAY KELLIE!

Potatoe Croquettes

6 potatoes

3 tblsp of butter, plus more for frying

1 cup shredded cheese (colby jack, cheedar, whichever you prefer)

2 eggs

Splash of milk

Bread crumbs

Oil for frying

Salt

Peel potatoes and cut them in quarters. Boil the potatoes as if you were making mashed potatoes and drain. Move the potatoes to a mixing boil and add butter. Mix until potatoes are well combined with the butter; then mix in the cheese with a wooden spoon. (Taste test and add salt, if needed.) Cool to room temperature.

Add oil to a good size frying pan (about an inch around the pan) and a pat of butter. Heat on medium high. Beat the eggs and add a splash of milk. To make the croquettes, take a small handfull of the potatoe mixture and mold into a ball. Pass the ball first in the egg mixture and next in the bread crumbs. Flatten slightly so that the croquette is about the size of your palm. Fry in batches until golden brown on each side.

Empandillas de pisto

1 med yellow onion

1/2 of a red pepper

1 zuchinni

2 medium size tomatoes

3 tsp sugar

Olive oil

Salt

2 packages of pastry dough

Preheat oven to 375º F (or whatever temperature the package of pastry dough recommends)

Dice onion, red pepper, zuchinni, and tomatoes and small chunks. Heat a small frying pan on high and add 1 tblsp of oil. When hot, add tomatoes (stand back - tomatoes have a lot of water and when they hit the hot oil they will pop!) Add sugar and mix with a wooden spoon. Let it cook for about 5 minutes (stirring occasionally) and when it has condensed, take it off the burner and set aside.

Heat a large frying pan on med-high and add 2 tblsp of oil. Then add the onion, red pepper and zuchinni. Cover slightly and cook for about 15 mintues, stirring occasionally. When the vegetables become soft, mash slightly with the back of a wooden spoon and add the tomatoe mixture. Cook for an additional 3 minutes.

Roll out the pastry dough and cut out circles. (If you don´t have a pastry cutter, you can use a glass turned upside down.) Add a teaspoon of pisto (the vegetable mixture) to the middle of each circle and fold over. You can seal them with your finger pinching the pastry dough together. Brush with egg wash and pop in the oven for about 20 minutes.