Spanish Tortilla

(Makes 12 servings)

• 1/4 cup extra virgin olive oil
• 1 pound red or white potatoes, waxy
• Salt, to taste
• Black pepper, ground, to taste
• 1 yellow onion, medium, sliced
• 1/2 teaspoon garlic, minced
• 4 eggs, large
• 1 tablespoon parsley, minced

Preheat oven to 375 F.

Heat two tablespoons olive oil over medium heat in an 8-inch ovenproof skillet (preferably nonstick). Add sliced potato and season generously with salt and pepper. Cook potatoes, turning gently, until softened but not browned, approximately 20 minutes. Remove from pan and reserve.

Add remaining oil and onion. Cook, stirring occasionally, until soft, approximately 10 minutes. Add garlic to onions and cook 2-3 minutes, until softened and aromatic. Return potatoes to skillet, gently stir to combine, and cook an additional 5 minutes.

Reduce heat to low. Beat eggs with parsley. Pour eggs into skillet over vegetables and shake pan to evenly distribute eggs. Cook, without stirring, for 5 minutes. Transfer to oven and cook 10 minutes, or until egg is set.

Cool to room temperature. Remove from pan and cut into 12 thin wedges or squares.

Black Bean Soup

• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 clove of garlic, chopped
• 1 carrot, chopped
• 1-2 jalapenos, depending on how spicy you like it
• 3 cans (14-ounce) of black beans, drained and rinsed
• 6 cups chicken or vegetable broth
• 1 tablespoon cumin
• salt and pepper to taste

Optional garnishes:

• Shredded Monterey Jack cheese
• Chopped fresh cilantro
• Sour cream
• Hot sauce

1. Heat olive oil in a large stock pot over medium high heat. Saute onion, garlic, carrots, and jalapenos until tender. Add black beans, chicken broth, and cumin. Season with salt and pepper.
2. Simmer for 20 minutes. Remove from heat and puree soup in a blender until smooth. Or you can use an immersion blender to puree in the pot.
3. Serve hot with the garnishes you prefer. If you are eating with quesadillas, be sure to dunk!