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Vegetables with Vinaigrette Dressing


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


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


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


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.



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