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Vegetables with Vinaigrette Dressing
Ingredients
4 Yukon potatoes, boiled
4 red peppers, roasted, halved ad seeded
1 bunch steamed broccoli, trimmed, cut in pieces
1 16 oz can garbanzo beans
6 tbsp olive oil
3 garlic cloves, smashed
1 tsp each salt and pepper
2 tsp sugar
1 tsp Dijon mustard
Directions
In a serving tray, arrange the
potatoes, broccoli, red peppers and garbanzo bean
Mix the oil, garlic, salt, pepper,
sugar and mustard.
Beat
until the oil and vinegar form a thick dressing. Pour over the
vegetables. Serve room temperature
Spanish Omelet
with Chorizo
Ingredients
1/3 cup olive
4 medium potatoes, peeled and thinly sliced
1 small onion, finely chopped
1 small chorizo (2 ounces), sliced
4 eggs
1 tsp salt
1 tsp pepper
Directions
Heat the oil (reserving 1 tbsp) in a wide pan. Add the potatoes,
spread them to cover the pan. Cook over medium heat until they are
tender, about 10 minutes. Remove and set aside. Place the onions and
and the sliced chorizo, cook until the onions are honey colored,
scraping the pan to lift any potato pieces. Return the potatoes and
coarsely chop with a spatula mixing with the onions and chorizo.
Beat the eggs in a bowl with salt and pepper. Add the potato mixture
and mix well. Heat the remaining oil in an omelet pan until it begins
to smoke. Pour in the omelet mixture and cook over medium high heat.
Shake the pan frequently, and run a spatula around the edge to loosen
from the sides of the pan, until the omelet is almost firm. Place a
plate over it and invert the pan onto the plate. Slide the omelet back
into the pan and cook until firm. Turn out and cut into wedges. Serve
hot or cold.
