SPANISH OMELETTE

Ingredients
3/4 pound baby red potatoes
2 teaspoons salt, divided
10 large eggs
2 tablespoons milk
2 teaspoons fresh oregano, chopped
2 teaspoons fresh tarragon, chopped
8 basil leaves, torn into strips
1/8 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil, divided
1 medium red onion, chopped
1/2 red bell pepper, seeded and chopped
1/2 green bell pepper, seeded and chopped
8 ounces mushrooms, sliced
1 chorizo sausage (about 2 oz.), diced

1/2 cup freshly grated Parmesan cheese

Directions
1. Place potatoes in a saucepan and fill with enough cold water to cover. Add 1 teaspoon salt, bring water to a boil and cook until potatoes are tender, 15 to 20 minutes. Drain potatoes and rinse with cold water. Let cool completely. Cut potatoes in eighths. Set aside.
2. In a large bowl combine eggs, milk, oregano, tarragon, basil, remaining salt and pepper. Heat 2 tablespoons oil in a 12-inch nonstick skillet with an ovenproof handle over medium-high heat. Saute the onion and peppers, 5 minutes, then add mushrooms and cook 5 minutes more. Add chorizo and cook 1 minute. Transfer onion mixture and potatoes to bowl with eggs.

3. Heat remaining olive oil in skillet over medium heat. Pour in egg mixture, reduce heat to low and cook 10 minutes. Cover and cook 10 to 15 minutes more until eggs are just set. Meanwhile, heat broiler. Sprinkle top with Parmesan cheese, transfer pan to the broiler and cook until cheese is bubbling, 1 to 2 minutes (watch carefully that it doesn¿t burn). Slice in wedges. Makes 8 servings.

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CATALAN STYLE MONKFISH PAELLA

1 cup (8 fl. oz) of olive oil

24 oz monkfish, cut into pieces

1 small chile

1 slice white bread from a sandwich loaf

5 cloves minced garlic

4 cups (32 fl. oz) fish or chicken broth

2 cups (16 oz) calasparra rice

2 medium tomatoes, skinned, seeded and chopped

1/4 teaspoon saffron

Salt and pepper to taste

Preparation

Heat 3/4 cup (6 fl. oz) olive oil in a paella pan over medium to high heat. Lightly fry the monkfish pieces all over in the oil and transfer to a platter.

In the same oil, sauté the chile and transfer to a mortar. Fry the slice of bread in the same oil until golden and transfer to the mortar with the chile. Mash together until a paste is formed.

Add the minced garlic and tomatoes to the paella panand sauté for several minutes. Pour in the remaining oil and, when sufficiently heated, add the calasparra rice Place the monkfish pieces on top, and add the broth, mashed chile and bread, and the saffron. Cook for 20 to 25 minutes, or until the liquid has been absorbed and the rice is tender.

Season with salt and pepper and serve immediately.

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TORTILLA DE PATATAS

Tortilla de patatas is basically a potato omelette (about 4cm thick). It is popular all over Spain and often served in bars as a tapa and is eaten either hot or cold. Some people prefer to make it without the onions.

INGREDIENTS:

4 medium-sized potatoes, peeled and thinly sliced

6 eggs

1 onion, chopped

1 green pepper, chopped

¼ litre olive oil

salt

RECIPE:

First, heat the oil in a large frying pan and then gently fry the sliced potatoes until almost soft, stirring from time to time so that they don’t burn on the bottom of the pan. Add the onion and the green pepper and continue frying until all the vegetables are soft. Drain the vegetables in a colander to get rid of the excess oil.

Beat the eggs in a bowl and season with salt and pepper. Add the potatoes, etc. and mix well and check seasoning.

Heat a little oil in a frying pan on a moderate heat. Pour in the potatoes and eggs and shake the frying pan from time to time so that the omelette doesn’t stick to the bottom. Once the bottom of the omelette has set, turn the heat down low and cover the pan. After about ten minutes, turn the omelette by placing either a flat plate or saucepan lid on the frying pan and quickly turning over. Gently slide the omelette back into the frying pan and continue frying, once again shaking the pan from time to time so that it doesn’t stick to the bottom, until it has set all the way through.
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BREAKFAST BURRITO

Ingredients

1/2 lb. sausage
1 large potato, peeled and grated
4 Flour Tortillas
4 eggs
1 large tomato, diced
1 cup mozzarella cheese, or Cheddar Cheese grated
Salsa

Directions

1: Cook ground sausage in pan, add potatoes, cook until brown. Drain fat.
2: Warm tortillas according to package. In a separate skillet, scramble the eggs.
3: Divide the sausages, potatoes, eggs, tomatoes and cheese evenly among the four tortillas. Season to taste with salsa or salt and pepper.
4: Fold the tortillas and serve immediately.