Zucchini and Chickpea Fritters 

1 cup chickpea flour 
1/2 teaspoon salt 
1/2 teaspoon turmeric 
2 medium zucchinis, grated (about 2 cups) 
1/4 cup chopped fresh basil 
1/4 cup olive oil, divided 
3 /4 cup water, additional water as needed  
 
In a large bowl, whisk chickpea flour with salt and turmeric. Stir in zucchini, basil, 2 teaspoons olive oil, and water. Add more water as necessary, 1 tablespoon at a time, until the batter is the consistency of pancake batter.   

Let the batter stand for at least 30 minutes in the refrigerator (this can be prepared the night before). If the batter is too thick when removed from the refrigerator, add another tablespoon of water.   

Heat the remaining olive oil in a large nonstick skillet on medium high. When oil is hot, pour batter and spread with a spoon to create 3-inch fritters. Cook until golden brown, about 2 minutes, then flip and cook another 2 minutes or until fritter is cooked throughout. Repeat process with remaining oil and batter. Top as desired and serve warm.   

from: https://fredhutch.cafebonappetit.com/zucchini-and-chickpea-fritters/

Tortilla de Patatas

2 ½ cups extra virgin olive oil
5 medium Yukon Gold Potatoes , (about 2 - 2.5 lbs), peeled and thinly sliced (about ¼ inch thick), then quartered
1 large yellow onion, quartered then sliced
7-8 eggs , beaten
2 teaspoons crushed sea salt , divided

Instructions
 
1. Add olive oil to a large skillet over medium heat. Get it a little warm, doesn't have to be hot yet.
2. Add potato and onion; they should be mostly covered with olive oil (add a little more oil if needed). Season with 1 ½ teaspoon sea salt. Cook on medium-high heat, maintaining a gentle boil, for 8-12 minutes, turning occasionally, until potatoes are just fork tender. Don’t overcook.
3. Drain potatoes in a colander, reserving oil. Taste and season with more salt, if needed. Allow to cool for a few minutes.
4. Meanwhile crack eggs into a bowl and season with about ½ tsp salt. Beat eggs together. Add potato and onion and toss to coat.
5. Add a little bit of oil to the bottom of a 10-inch non-stick skillet over high heat. Once hot, pour potato mixture into it and cook on high heat for 1 minute. Reduce heat to medium-low and cook for about 5 minutes.
6. Run a rubber spatula along the outer edges of the tortilla to make sure it’s not sticking and to help it form its shape.
7. Once it starts to firm up around the edges and in the center (although it will still be a little runny on toplace a large plate (larger than the size of the paover the pan and flip the omelette onto the plate.
8. At this point, the cooked side of the tortilla de patatas should be facing up.
Now gently slide the omelette back into the pan. Aim the back of the omelette to slide into the back of the skillet and use the spatula to help slide the rest of it off the plate and into the pan. Then use the spatula again to press the sides of the omelette in and under, to keep that rounded edge. 
9. Cook on high heat for 1 minute, and low heat for 2-3 more minutes or until done. It’s done when it feels set in the center and a knife or toothpick inserted into  the center comes out clean.
10. Flip the finished tortilla de patata back onto a plate, and serve. Serve warm or at room temperature.

Notes
This dish can be enjoyed warm, cold, or at room temperature. Store leftovers covered, in the fridge.

Originally from: https://tastesbetterfromscratch.com/tortilla-de-patatas/

 Ingredients
2 tablespoons refined coconut oil
2 large yellow onion, finely chopped (about 2 cups)
1 plum tomatoes, peeled and chopped (about 1 cup)
3 garlic cloves, finely chopped (about 1 tablespoon)
1 tablespoon grated peeled fresh ginger (from 1 [2 1/2-inch] piece)
1 teaspoon ground turmeric
1/2 pound dried red lentils (about 1 1/4 cups), rinsed and drained
1 1/2 cups water
1 1/2 cups well-stirred unsweetened coconut milk
2 teaspoons kosher salt, plus more to taste 
1 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice 
1 teaspoon black pepper, plus more for garnish
1/4 teaspoon cayenne pepper, plus more to taste (optional)

Chopped fresh flat-leaf parsley, for garnish
Steamed white rice, for serving
Directions
Heat oil in a large heavy-bottomed saucepan over medium. Add onion; cook, stirring occasionally, until lightly golden, 8 to 10 minutes. Add tomatoes, garlic, ginger, and turmeric; cook, stirring often, until tomatoes break down, 5 to 7 minutes.
Add lentils, 1 1/2 cups water, coconut milk, salt, lemon zest and juice, black pepper, and cayenne pepper, if using, to pan; bring to a simmer over medium, stirring occasionally. Reduce heat to low; cover and simmer, stirring occasionally, until lentils are tender, 20 to 30 minutes. Season to taste with additional salt and cayenne pepper, if desired. Garnish with parsley and additional black pepper. Serve with steamed rice.
Originally appeared in Food & Wine magazine, May 2024