Easter 2012: Potato Rounds

Another recipe that I found on Pinterest. Simple and a good side dish. The original recipe calls for bacon, but I totally forgot to prepare the bacon, so I went without it. It was very good and I imagine with bacon it would be really good. We will have to make it with bacon next time.



Potato Rounds

Ingredients

4 baking potatoes, cut into 1/2 inch slices
1/4 cup melted butter
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions

Directions

Preheat oven to 400 degrees F.

Brush both side of potato slices with butter; place them on an ungreased cookie sheet.

Bake for 30 to 40 minutes or until lightly browned on both sides, turning once.

When potatoes are ready, top with cheese, and green onion; continue baking until the cheese has melted.

Recipe Source: Adapted from All Recipes (Bookmarked via Pinterest)

Spanish Gourmet Club

Sunday we had another one of my gourmet club get togethers. The theme for this time was Spanish cuisine. I studied in Spain for 2 months when I was in undergraduate school so I was very excited to have some yummy Spanish food.

I decided to make Tortilla Espanola, also known as Tortilla de patatas or in English, Spanish Omelette.

Tortilla Espanola
recipe adapted from here.



1/2 pint of olive oil
5 medium (40 oz each) 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 the 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.

Other dishes served at the Gourmet Club:

Tapas (appetizers):



Beef empanadas



Vegetable empanadas



Seafood paella



Beef Tenderloin Asturias (It was so yummy that I almost forgot to take a picture)



And for dessert, we had bread pudding (it is not Spanish, but it was absolutely delicious! Another yummmy dish that I almost forgot to take a picture of.)