Phew! I'm back! It's not as if my disappearance was missed by anyone (hehe!) but it's just good to be back foodie blogging once again, after a long hiatus!
As usual, I owe my long disappearance from the blogging scene to the huge load of work at school especially with this new principal around, who seems to be abound with energy and the tenacity to get everyone else involved in what he's doing (hehe!) And owing to that, it seems every week, there's always one teacher who will go missing (on medical leave!) due to the exhaustion, including me!
Well, that's all about school life for now. Let's save some for another day! I'm starting off my foodie blogging with something simple; one that didn't take too long to prepare. And this dish helped me clean out the odds and ends I had lying in the fridge.
- 3 pieces potato tortilla
- 500 g ground chicken meat
- 2 large onions, diced
- 2 cloves garlic, chopped
- 1 tsp paprika
- 1 tsp fine chili flakes
- 2 cups canned tomatoes
- 3 tbs olive oil
- 2 cups grated parmesan
- 1/2 tbs butter
First, heat the olive oil in a pan and saute the onions until translucent. Add in the garlic, paprika and chili flakes followed by the ground chicken meat. Fry until the chicken is thoroughly cooked, then add in the tomatoes. Season with some salt and sugar and cook until the sauce has thickened. Set aside to cool.
Using the butter, grease a casserole and spread a quarter of the chicken mixture. Lay a piece of the potato tortilla followed by another quarter of the chicken mixture. Spread one third of the parmesan. Continue the process ending with a layer of parmesan. Bake in a 170 C oven for about 25 minutes. Serve hot.