Spanish potato omelette
April 27, 2015
2002 use large non stick pan if possible. Serve as main dish or cut into squares as a starter.
- 1 LB dutch potatoes, sliced thin
- 1 onion sliced thin
- 4 eggs beaten
- 3 Tb or more of olive oil
- heat oil, add potatoes and onions, reduce heat, stir and cook 15 min.
- Remove onion/ potatoes from pan, mix with beaten eggs.
- add back into pan with 1-2 TBS oil, cook until set.
- turn omelette (use another pan or plate), cook for another minute.
Inma’s Chicken
September 25, 2014
Inma, IHS exchange teacher from Spain 2002. Bake 350° 25 minutes
- 2 lbs chicken (sautée 5-10 min) in olive oil
- lay in casserole
- cover each piece with Jarlsberg cheese
- pour 1 cup cream over chicken
- place 3 capers on top each piece chicken
- Bake in 350° oven 25 minutes.
Spanish Potato Omelette
July 25, 2014
- 1 LB (yukon gold) potatoes sliced.
- 4 eggs well beaten
- 1 onion diced or thin slices
- 3-4 TB olive oil/butter
- chives
Heat 2 TB oil in large pan, add potatoes & onion, cook med heat until softened about 15 min. Remove from heat.
Combine eggs and potatoes in bowl, return to fry pan with 1 TB oil & 1 TB butter, cook med low heat 2 min until set.
Turn omelette over (use another pan or plate) and continue cook 1 min.
Sprinkle chopped chives on top.
sangria
June 25, 2012
WSJ recipe.
1 bottle 750ml red wine (dry, fruit forward) Rioja
6 oz Grand Marnier
8 oz squeezed orange juice
1½ oz simple sugar
½ oz Angostura bitters
Add sliced seasonal fruit for garnish (strawberries, orange..) Serve in goblets over ice.
Olsson Recipes 