Tortilla De Patatas
(Spanish Omelette Recipe)
Ingredients
4 medium-sized potatoes, peeled and thinly sliced
6 eggs
1 onion, chopped
1 green pepper, chopped
¼ litre olive oil
Salt
Tortilla de patatas is basically a potato omelets (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.
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Method
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 omelets don’t stick to the bottom. Once the bottom of the omelets has set, turn the heat down low and cover the pan. After about ten minutes, turn the omelets by placing either a flat plate or saucepan lid on the frying pan and quickly turning over. Gently slide the omelets 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.
( POTATOE KEBABS )
Ingredients
5 lbs......Potatoes- Red-medium 8 oz ......Green Chilies ¸ bunch....Cilantro 1 T .......Cumin seed 2 oz ......Pomegranate seed -dried 2 .........Eggs 1 t .......Red Chili powder 1 t .......Salt 14 oz......Butter Solids OR 2 cups veg.oil
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Method
a) Gather ingredinets.Cut green chilies & cilantro.Melt butter. b) Put the potatoes with water for boiling (water should barely cover potatoes) c) Check the doneness of potatoes (use a knife) d) When potatoes are done, remove from heat and peel them e) Put in freezer for 5 minutes. f) Remove from freezer. Mesh them coarsely. (you can use hands) g) Add -- salt, red chilies, green chilies, pomegranate seeds, cumin seeds & cilantro leaves and mix well. h) Crack and mix two eggs in a steel bowl. i) Put 2 T of melted butter in a fry pan and put on medium heat j) Take even portions of potato mix to make 2 inch rounds using hands (grease palms of both hands so that potato won't stick to hands) k) Flatten these 2 inch balls to make kebabs. - coat kebabs with eggs and put in frying pan. - change side after 5 minutes. l) These kebabs may be served with 'chutni' or 'raita' MAKES ATLEAST 50 KEBABS
Oreo cookie cake
Ingredients
15 oz Oreo Cookies
¼ lbs Margarine (Melted)
8 oz Cream Cheese, softened
1 cups Powdered Sugar
12 oz Cool Whip
6 oz Instant Chocolate Pudding
2 ½ cups Milk
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Method
Crush all the cookies. (A food processor is good but I prefer the finger method). Set ¼ c of crumbs aside. Mix the rest of the crumbs with melted margarine. Press into the bottom of a 9 x 13 pan. Blend cream cheese and powdered sugar with a mixer until smooth. Fold in ½ c cool whips. Spread over crust. Refrigerate for 30 minutes. Mix pudding and milk together until smooth. Pour over crust. Refrigerate for 1 hour. Spread remainder of cool whip on top of pudding. Sprinkle with reserved cookie crumbs.
