SPANISH SOUP RECIPE

SPANISH SOUP

Ingredients for Spanish Soup
* 3 pints of chestnuts peeled and skinned
* 2 Spanish onions
* 6 potatoes
* 2 turnips cut up in dice
* 1 teaspoonful of thyme
* 1 dessertspoonful of vinegar
* 2 oz. of grated cheese
* 1 oz. of butter
* 2 quarts of water
* pepper and salt to taste

How to Cook Spanish Soup
1. Boil the chestnuts and vegetables gently until quite tender, which will take 1-1/2 hours.
2. Rub them through a sieve and return the soup to the saucepan.
3. Add the butter; vinegar, and pepper and salt to taste.
4. Let it boil 10 minutes, and sift in the cheese before serving.

SPANISH RICE RECIPE

SPANISH RICE

Ingredients for Spanish Rice
* 6 onions
* 6 tomatoes
* 1-1/2 pints of vegetable stock
* herbs and seasoning
* 1-1/2 cupfuls of rice
* butter

How to Cook Spanish Rice
1. Fry the onions and tomatoes in butter until well browned, then place them with the seasoning into the cold stock, and add the rice.
2. When all have boiled slowly for 20 minutes, the rice should have absorbed the stock.
3. Serve with cheese grated over.

SPANISH OMELET RECIPE

SPANISH OMELET

Ingredients for Spanish Omelet

* 2 large potatoes, quartered

* 6 eggs

* 2 tablespoons olive oil

* 1 Spanish onion, chopped

* salt to taste

* freshly ground black pepper

How to Cook Spanish Omelet

1. Boil the potatoes in a saucepan of salted water for 15–20 minutes until just tender.

2. Drain and leave until cool enough to handle, then cut the potatoes into slices.

3. Beat the eggs in a bowl with salt and pepper to taste.

4. Heat the oil in a deep non-stick frying pan over a low heat, add the onion and diced potatoes, and sauté for 10–15 minutes, stirring frequently, until soft and golden.

5. Preheat the grill to hot.

6. Add the eggs to the frying pan, and cook undisturbed for 5 minutes or until the eggs are just beginning to set in the centre.

7. Slide the frying pan under the hot grill, and cook for a few minutes until the top is golden brown.

8. Serve the omelette hot or cold, cut into wedges.