THERESA'S RECIPES

Although the Spanish language is spoken in both Spain and Mexico, there are many differences between the two countries, and I don’t just mean accents and pronunciations. Sometimes, words can mean very different things. Most Americans think of tortillas as thin flat pancake, but in Spain, it’s something totally different. This tortilla can be served as an appetizer (tapas in Spain) or as a side dish with a protein like porkchops.



Tortilla de Patatas y Huevos

Ingredients:

3-4 potatoes

5 eggs, scrambled

Olive oil

Things you’ll need: a skillet

and a plate you can cover the whole skillet with.

Directions:

Slice the potatoes into thin

roundish slivers about the size of a quarter. Heat a large skillet and cover

the bottom with oil. Carefully add the sliced potatoes and sprinkle with salt

or garlic salt, turning every few minutes until they’re all nice and brown.

Next, pour the scrambled eggs all over the potatoes. When they’re looking like

it will hold together (about a minute or two) , lay a large plate over the top,

grab hold of the skillet and plate, and flip the tortilla onto the plate.

Here, since it’s for kids, do

you think we should tell them to get a grownup to do that last part?

Return the skillet to the

flame. Then, add a little more olive oil and slide the tortilla back into the

pan until the rest of the egg is cooked through. Probably just a minute. Remove

by sliding the tortilla onto a plate. You can then slice it into small thin

wedges if you want to serve it as a tapa (can be served hot or cold) , or

larger pizza-like slices to be served as a side dish (served hot).



Josefinas

 This yummy appetizer isn't authentic Mexican food. But the chiles do make them taste a lot like

chile rellenos. Waring: Wait a bit for them to cool or you will burn your mouth.

Ingredients:

1 baguette cut up into 1

centimeter thick slices.

½ lb. Jack Cheese

1 cup mayonnaise

1 7 oz. can of diced Ortega

Fire Roasted Chiles (mild)

1 stick of butter (or

margarine) softened or melted

Directions:

In a large bowl, mix the last 4

ingredients, then spread it thickly onto the bread slices. Place on a cookie sheet

and toast/top brown for about ten minutes, but check after 5 minutes. They’re

ready when the cheese is all melty and a little bit brown. It’s up to you.

Give them a minute or two to cool because if you bite into them too soon they will burn your mouth!