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For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Mexican and Spanish Tortillas are not to be confused as they are two very different dishes. Likewise this Spanish omelete is only a distant cousin to the French omelette as it is not folded but is quite thick and flat and normally contains potato and sometimes bits of meat or other vegetables. Traditionally the Spanish tortilla was taken by the peasants into the fields where it was eaten cold between two slices of homemade bread covered in Olive Oil.

It is often served in slices, again cold, in tapas bars. However it can equally well be enjoyed hot with a side salad and some crispy bread and as such is an important part of the health giving Mediterranean Diet.

The success of making a Spanish Tortilla lies in the turning of the omelette and cooking it on both sides. For this I use a specially designed wooden platter with a knob handle, rather reminiscent of a saucepan lid, which I bought in Spain. However provided the first side is well cooked an ordinary dinner plate will suffice. For a 4 egg Spanish Tortilla use an 8" (20cm) frying pan or smaller,so that it comes out good and thick. It goes without saying that Olive Oil should be used to cook it in.

Basic Spanish Tortilla.

Ingredients:
I kilo potatoes
4-5 eggs
3 Tbs. chopped onion ( optional )
half tsp. salt.
50 ml. Olive oil

Either dice or slice the peeled potatoes. Heat the oil until very hot then add the potatoes and onions, if desired. Stir to completly cover in oil and seal them. Reduce heat slightly and continue stirring and cooking, without browning, for about 15 minutes. Using the edge of a metal spatula keep cutting into the potatoes, dicing them whilst they cook. When quite tender drain off the oil into a heat proof dish and put the potatoes in a bowl.Beat the eggs and salt together well, then stir into the potatoes and mix well.

Return the oil to the pan and reheat.Pour in the egg and potato mixture, let it set on the bottom then turn down the heat and cook slowly so it doesn't brown too fast. Run your spatula around the edge of the pan to stop it sticking and shake the pan frequently to keep it loose. When the bottom is cooked place a plate over the frying pan and turn your Spanish tortilla onto it, then return to the pan, uncooked side down and continue cooking for a further 5 minutes or so. Serves 2 as a main dish or 4-6 as an appetizer or first course....more...

Are you a seafood lover well if you are here is something different, this recipe will tantalize your taste buds and make you scream for more, this is a great appetizer as well as a wonderful dinner, in this recipe you must use your judgment and use as much of a particular ingredient that you like or as little of each that you don't like but you will find that by adding all the ingredients gives a nice balance to this dish. Am I making you hungry? Well I hope so, now do stay with me because I can show people how to do things better than I can tell you. Ok were off.

Open 12 raw clams to be on the half shell and do take the time to check for pieces of shell in the clam, loosen the calm from the bottom part of the shell.

Herb Butter for clams:

Butter
Mince some watercress, parsley, shallots, anchovies, almonds, just a bit of garlic
Add some Pernod wine, Anisette, and a few drops of tobasco sauce
Mix the above ingredients together.

Place some of the herb butter mixture on each of the clams then place a � slice of imported swiss cheese on the top of each clam, if you like more cheese then just add it, place the clams under the broiler until the cheese is bubblie and brown. Now it's up to you to enjoy it. Remember you can us as much or as little of the ingredients that you like because your making this to your taste, but personally I like the wines. "enjoy"

About The Author

Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner.
You can visit my site at http://www.andies.cashhosters2.com

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