Tortilla Española

I wanted to label this dish but was in doubt in what section to place it. It is a favorite in every household in Spain. It can be served as a first plate or second plate in a meal, or it can be served as tapas in a street café. Some will have it for a mid morning snack. Many Americans who live here, love it for breakfast. Kids will often have with a piece of Spanish break for afternoon snack or merienda. It can be served hot or room temperature. Just try it and enjoy it anytime of the day! --- By the way, I labeled it in Spanish and Tapas.

Ingredients:

4 large potatoes

6 eggs

Olive Oil

1/2 Large Onion

Peal the potaoes and slice them in small pieces. Rinse it. Chop the onions as well. Add abundant olive oil in a frying pan to fry the patotoes and onion together. Stir the potatoes and onions often cutting them in even smaller pieces with the spatula. They will be done when they are tender and golden. Remove from pan and set it aside. Remove most of the olive oil from pan, leaving just enough to coat the pan. On a bowl, add the eggs and beat them. Add the potato mixture mixing it well. Add salt to taste. Place the mixture to the pan again on lowest possible heat. When sides are done, make sure, with a fork, that the tortilla is loose from the pan. Turn tortilla on a plate and let is slide back to pan to cook other side. After a few minutes, turn it to a plate again and it is ready to serve.

You can add many things to enhance the taste: sausages, green pepper, zuchinnes, etc. Fry the engredients with potatos and onions.

Paella Valenciana

This recipe was given to me by a real Valencian lady, one of my best friends. "Valencianos" take pride on this wonderful dish. I know why! It is very complete and tasty!

There are several kinds of paella: seafood, vegetable, country style (such as the one below called "campestre"). In the recipe below you can sub the chicken, pork and rabbit for clams, fish, shrimp, calamar and squid what will give you a Seafood Paella. If you prefer, add some extra red and green pepper, carrots, green beans and white beans for a vegetable paella. I love all versions and recommend it to anyone. He it goes ...

Ingredients for 4 people:
1/2 chicken cut in pieces
1 lb rabbit meat (sub for added chicken, if you prefer)
1/2 lbs. pork ribs
1 cup of chopped fresh green beans
4-5 artichoked, chopped
1 tomato
1 or 2 garlic cloves, sliced
1 green or red pepper (maybe half and half), chopped
2 cups of rice (1/2 per person)
4 cups of water
1/2 olive oil
azafran
salt to taste
Lemon wedges

Fry the meat. When it is golden, add the vegetables. Add the water and let it cook for about 30 minutes. You may need to add more water before rice is added. It evaporates after 30 minutes of cooking. Try to ring it up to first measure. Add rice, azafran and salt. Cook for about 20 minutes, until rice is done. Let it "rest" for a few minutes before serving. Sprinkle some lemon to your plate after it is served.

. Families in Spain eat directly from the pan. Each one knows their corner of the pan and they work on it. Once you place the rice, arrange the vegetables and meat nicely, in a way to divide the servings.
. The perfect side dish for paella is a mixed salad with Vinagrette - no need for anything else.
. Note the special pan - if you do not have one, the best option is a large frying pan
. Once you add the rice, let it cook for a while, then place the vegetables. Do not remove anymore - for that reason use the large burner to have equal heat in all sides.
. Here they they say the best paella is done outdoors with wood from an orange tree -- and if you can -- bring the water from Valencia! :)

Gazpacho

This recipe was given to my by one of my friends, but I have to say, I know as many guazpacho recipes as Spanish ladies. There is always a family recipe that is better than the other. I think the key is to have an idea of the basic ingrediends and increase more of one or other vegetable to personal taste. I recommend you start with this recipe and see how it taste. Next time increase or decrease any of the vegetables to your preference. Have fun on the process!!

Ingredients:

4-5 tomatoes

1-2 garlic cloves, depending on personal taste

1/2 cucumber, peeled

1/2 onion

1 cup of water

Salt to taste

1/2 olive oil

1 or 2 T. Vinegar, depending on personal taste

Opt. 3 pieces of Spanish bread (similar to French) soaked on water

Put all the ingredients in the blender and that is it! Place in the refrigerator as it should cold before serving. You can also serve it with ice.

. I add more or less water depending if I want to drind on a cup or eat with a spoon.

. I personally like a little thicker than tomato juice.

. You can peel the tomatoes boiling it beforehand. We keep it for extra fiber.

. Better kept on a jar or recipient that can be shaken before serving.

. My husband loves to have the other half of cucumber, onion, pepper, tomato, all shopped in small pieces and served aside. You can through a few of those in the bowl and it makes it even better.