Spanish Recipes
Spanish Omelette
- 1 medium onion shredded
- 1 minced green pepper
- 1 large ripe tomato minced
Cook above ingredients in butter for five minutes. Prepare 4 eggs for an omelette and by beating thoroughly with 2 tablespoons of milk, a pinch of salt, turn into a frying pan and cook slowly until done. Turn on the omelette the Spanish sauce, fold the omelette and serve on hot platter. Service for two.
Spanish Hash (Picadillo) con Platanos y arroz
- 1 lb. fresh chopped beef
- 1 large onion
- 2 large tomatoes
- 1 kernel of garlic
- 1 tablespoonful of raisins (previously soaked)
- 1 ounce butter
- salt to taste
Cook all vegetables (minced) and seasoning for 10 minutes. Add meat and cook for 1/2 hour on a slow fire. Serve with fried bananas and a border of boiled white rice (cooked until dry).
Arroz con Pollo (Chicken with rice)
- 1 broiler (disjointed)
- 2 onions shredded
- 1 cup of tomatoes (fresh or canned)
- 1 tooth of garlic
- 2 green peppers
- Salt, pepper and pinch of saffron
Cook minced vegetables in 2 tablespoonfuls of hot lard for a few minutes. Add liver, neck, gizzard, wings and backbone of broiler cut into small pieces, also the seasoning, saffron and 3 cups of water. Bring to a boil and then add 1 1/2 cups of rice and cook gently on slow fire for 3/4 of an hour. Brown remaining pieces of broiler in frying pan and cook until done. Arrange on hot platter and serve with the rice in a mound in center of platter. Very fine. (Above recipe can be varied by using ham, bacon or pork instead of chicken.)