So many tapas and so little time. This tiny plate was one of our favorites from Spain, and is best served with Sangria or a cold cerveza!

The Spanish Omlette

….which is more of a potato cake than the omlette we know.

(Borrowed from

Serves 4


  • 1/2 pint olive oil
  • 5 medium baking potatoes, peeled, sliced and lightly sprinkled with salt
  • 1/2 yellow onion, chopped
  • 3 cloves garlic, minced
  • 5 eggs
  • Salt


Heat the olive oil in a 9-inch skillet and add the potato slices carefully, because the salt will make oil splatter. Try to keep the potato slices separated so they will not stick together. Cook, turning occasionally, over medium heat for 5 minutes. Add the onions and garlic and cook until the potatoes are tender. Drain into a colander, leaving about 3 tablespoons of oil in the skillet.

Meanwhile, in a large bowl, whisk the eggs with a pinch of salt. Add the potatoes, and stir to coat with the egg. Add the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set.

Use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil). Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side. Cook until completely set. Allow the omelette to cool, and then cut it into wedges. Season it with salt and sprinkle with lemon juice to taste (optional).

Serve warm or at room temperature.

Mixed Paella

After visiting Valencia, the homeland of seafood Paella, we decided this recipe was a must. If there is any ingredient that you are not fond of, just substitute with a different meat or veggie…that is the beauty of a paella.


  • 1/2 pint olive oil

  • 10 mussels

  • 10 clams

  • 2 oz boneless pork, diced

  • 2 teaspoons minced garlic

  • 6 oz onions, chopped fine

  • 1 medium tomato, skinned, seeded and chopped

  • 1 small red bell pepper, seeded and cut into thin strips

  • 1 small green bell pepper, seeded and cut into thin strips

  • 1 small yellow bell pepper, seeded and cut into thin strips

  • 32 oz skinless, boneless chicken breasts, cut into chunks

  • Salt and pepper to taste

  • 1 teaspoon paprika

  • 1/2 teaspoon dried rosemary

  • 1/2 teaspoon dried thyme

  • 1/4 teaspoon ground cumin

  • 24 oz lobster claws with shells

  • 24 oz rice

  • 3 cups (48 fl. oz) chicken broth

  • 1/4 teaspoon saffron

  • 2 chorizo sausages, cooked and cut into chunks

  • 10 uncooked shrimp, peeled and deveined

  • 4 oz peas

  • 4 tablespoon capers

  • Wedges of lemon to garnish


Scrub and debeard the mussels and clams, discarding any that don’t close when tapped sharply. Set aside.

Heat 1/4 cup (2fl. oz) of olive oil in a skillet. Add the pork, and brown all sides. Mix in the garlic, onions, tomato, and bell peppers, stirring constantly until cooked. Set aside.

In another skillet, heat a further 1/4 cup (2 fl. oz) olive oil and cook the chicken until browned on all sides. Season with salt,pepper, paprika, rosemary, thyme, and cumin. Transfer the chicken to a plate and set aside.

In the same skillet, cook the lobster claws overt high heat for several minutes until the shells turn pink. Set the skillet aside.

Preheat the oven to 375-400 degrees Fahrenheit. Heat 4 tablespoons olive oil in a skillet, and saute the rice until it’s translucent. Pour in the chicken broth, and combine well. Add the pork mixture, stirring constantly. Sprinkle in the saffron and continue to stir until well mixed.

Transfer the rice into a paella pan. Mix in the lobster claws, chicken, sausages, mussels, clams, shrimp, peas, and capers, combining well. Bake the paella, uncovered, and on the lowest oven shelf, for around 25 minutes, or until all the liquid has been absorbed.

Discard any mussels and clams that have failed to open.

Serve the paella straight from the pan, garnished with lemon wedges.

Say it Loud

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s