6 potato entree Recipes

spanish tortillas are often served warm or at room temperature with olives, pickles, and garlic mayonnaise (see related recipe) as an appetizer. they may also be served with a salad as a light entree. for the most traditional tortilla, omit the chorizo and scallions. we recommend using our winning brand of extra-virgin olive oil, columela. use a cured, spanish-style chorizo for this recipe. portuguese linguica is a suitable substitute., spanish chorizo , cut into medium dice, extra virgin olive oil, yukon gold potatoes (3 to 4 medium), peeled , quartered lengthwise, and cut crosswise into 1/8-inch-thick slices, onion , halved and sliced thin, table salt, ground black pepper, eggs, sliced scallions (green and white parts ), garlic mayonnaise (see note ) (optional), how to flip a spanish tortilla, slide after browning first side , loosen tortilla with rubber spatula and slide onto large plate., flip place second plate face-down over tortilla ; invert browned-site up on second plate., slide slide tortilla back into pan, browned side-up , and tuck edges into pan with rubber spatula.

lean ground beef, velveeta cheese, cut into 1-inch cubes, potatoes, cubed (and enough oil to fry them in), water, garlic clove, minced, taco seasoning, cayenne pepper, fresh ground black pepper, sliced black olives, diced white onion, fresh jalapenos, seeded and sliced

flour, salt, chilled shortening, lard or 1/2 cup chilled shortening, ice water, egg, water, lean ground beef, browned and drained well, onion, minced, raw russet potatoes, peeled, cut in 1/4-inch cubes, salt, pepper

sirloin strip steak, tomatoes, in strips, red onions, yellow pepper, vinegar, water, fresh cilantro (chinese parsley), minced garlic clove, oil, potatoes (peeled, cut , and fried into fries), salt and pepper (your taste)