Classic Spanish Omelet

2 medium-size raw potatoes, peeled and diced
1/3 cup olive oil
4 eggs, beaten
Salt and pepper

Cook potatoes in oil, turning often until tender but not brown. Remove from the oil, then drain on absorbent paper; cool to room temperature.
Drain any surplus oil from skillet, leaving just a film.
Reheat skillet.

Combine beaten eggs, salt, pepper and potatoes.
Pour into the hot skillet, lifting the edges frequently until the omelet is browned on the bottom.
Turn and brown the other side.

Serves 4.

Spinach Parmesan

2 (10 ounce) packages frozen chopped spinach
1 (8 ounce) container sour cream
1/3 cup Parmesan cheese
1/3 teaspoon garlic salt
3 slices white bread, cubed
3 tablespoons margarine, melted

Cook spinach according to package directions.
Drain and press water out of spinach.
Mix spinach, sour cream, cheese and garlic salt.
Pour into buttered baking dish and top with bread cubes.
Pour margarine over bread cubes.
Bake at 350 degrees F until bread cubes are lightly browned, about 20 minutes.
Can be prepared ahead and refrigerated before baking.

Variation
Stuff spinach mixture into tomatoes, drizzle with melted margarine and bake.

Torrijas (Spain)

2 eggs
2 tablespoons milk
1 teaspoon cinnamon
8 to 12 thick slices of French or Italian bread (about
1-inch thick; day-old bread is better)
Olive oil, butter, or margarine (for frying)
Confectioners’ sugar

Beat the eggs, milk and cinnamon together.
Quickly dip both sides of the slices of bread in the egg mixture and fry in a heavy skillet over moderate heat until browned on both sides.
Dust liberally with confectioners’ sugar and serve immediately.

Serves 4 to 6.