Tortilla Espanola

Ingredients
1 1/2 cups oil
2 1/2 lb boiling potatoes, peeled and cut
into 1/3-inch dice
21/2 cups chopped onion
1 tablespoon coarse salt
10 large eggs

Preparation
Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking and add potatoes, onion, and half of salt. Cook over moderately low heat, stirring occasionally, until vegetables are very tender but not colored, about 45 minutes. Drain vegetables in a large colander set over a bowl and cool 5 minutes. Lightly beat eggs in a large bowl. Gently stir in vegetables with 1 tablespoon oil, salt, and pepper to taste.

Return 1 tablespoon oil to skillet and add mixture, pressing potatoes flush with eggs. Cook over low heat, covered, 12 to 15 minutes, or until almost set. Turn off heat and let stand, covered, 15 minutes. Shake skillet gently to make sure tortilla is set on bottom and not sticking to skillet. Invert tortilla onto a large flat plate and slide back into skillet, bottom side up. (Alternatively, especially if top is still loose at this point, slide tortilla onto plate first. Cover it with skillet and invert tortilla back into skillet.) Round edge with a rubber spatula and cook over low heat, covered, 15 minutes more, or until set. Slide tortilla onto a serving plate and serve warm or at room temperature.

Source: Gourmet

Flan

--> My first flan!

*Always best to make the day before serving*

Ingredients
1 1/2 cups sugar
1 can condensed milk
1 small can evaporated milk
Milk
4 large eggs
1 container Philly cream cheese
1 tbsp maple syrup

Preparation
1. Preheat oven to 350 degrees F.
2. Make caramel first.....Pour 1 1/2 cups sugar in a pot and cook over medium high heat and stir constantly until sugar melts. It will start getting golden.. watch the color you do not want it too light or too brown. If it smells burnt start over.
Once you have it perfect pour it immediately into a metal bread pan Tilt the pan to coat all the side with the caramel. Be careful the caramel burns. The pots and spoons that you use will be sticky... just soak them in warm water.
3. Make the flan
4. Pour the mixture into the pan with the caramel in it. Sometimes the caramel fizzles etc.. it is ok it is just that the caramel is hot and the mixture cold...
5. Put pan inside a larger pan with water (bano Maria) and put in oven to cook.
After 30 minutes look at it.. once the top starts toasting... cover with aluminum foil so it doesn't burn.
6. Cook until firm not hard but the middle can't be watery.. In my oven it takes 1 hour to an hour and a half. Make sure the top is toasted but not burned..
Enjoy...

Source: Aunt Rosy

Sangria

Ingredients
4 bottles red wine
1/2 cup brandy
1/4 cup Cointreau
1 quarts orange juice
1 cups lemon juice
1/2 cup superfine sugar
12 to 16 ice cubes
1 chilled club soda
Chopped fruit (apples, oranges, lemons, strawberries, grapes)

Preparation
Thoroughly chill all ingredients. Pour the wine, brandy and Cointreau into a large punch bowl. Stir orange and lemon juice with the sugar until sugar has dissolved. Then add to bowl and stir to blend. Add ice cubes and soda and garnish with fruit slices. Serve in 4-ounce punch glasses or wineglasses

Source: House and Garden Drink Guide, 1973