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
  1. heat oil, add potatoes and onions, reduce heat, stir and cook 15 min.
  2. Remove onion/ potatoes from pan, mix with beaten eggs.
  3. add back into pan  with 1-2 TBS oil, cook until set.
  4. 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.



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.