Spanish Tortilla with Roasted Peppers and Spinach

Serves 10 to 12

A Spanish “tortilla” is similar to an omelet or frittata. Serve it up as a first course for 10–12 or in larger pieces as an entrée for 6.

Ingredients

3 tablespoons coconut oil
3 cloves garlic, finely chopped
1/2 yellow onion, finely chopped
1 3/4 pounds red potatoes, unpeeled, cut into 1/2-inch cubes
Salt and ground black pepper to taste
1 1/2 packed cups (about 4 ounces) Organic Baby Spinach
1 cup thinly sliced roasted red peppers, drained well
8 free-range, antibiotic and hormone free Eggs, lightly beaten

Method

Heat 2 tablespoons oil in a large nonstick (or well-seasoned cast iron) skillet over medium-high heat. Add garlic and onions, and cook about 2 minutes. Add potatoes, salt and pepper, stir well, cover and cook, stirring occasionally, until potatoes are just tender, about 15 minutes. Transfer to a large bowl, add spinach and toss well. Let cool 10 minutes. Wipe skillet clean. Stir peppers and eggs into potato mixture.

Heat another 1/2 tablespoon oil over medium heat. Transfer mixture to skillet and cook, running spatula around edges and gently shaking occasionally to prevent sticking, until eggs are set and bottom is brown, 12 to 14 minutes. Carefully invert onto a large plate. Heat remaining oil in skillet and slide tortilla back in, cooked side up. Cook about 5 minutes to golden brown. Transfer back to plate and let cool at least 10 minutes. Slice into wedges and serve.

Mom of 5 boys Cinnamon Raisin Bagels

Cinnamon Raisin Bagels (Bread Machine)

Hot from the oven or toasted these bagels are great! for a flavor change, soak the raisins in your favorite sweet liquor instead of water.
by Bev
1¾ hours 1½ hours prep SERVES 10

1/2 cup raisins, presoaked
1 tablespoon cinnamon
1 tablespoon sugar
1 1/4 cups lukewarm water
3 cups white bread flour
3 1/3 tablespoons brown sugar
1 teaspoon salt
2 1/2 teaspoons fast rise yeast or 3 1/4 teaspoons active dry yeast

1. Soak the raisins in warm water for 10 minutes.



2. Drain and pat dry.



3. Toss with cinnamon and sugar, then place in machine with other ingredients.



4. Remove dough from the machine after the first knead- approximately 20- 30 minutes.



5. Place dough on floured surface. Divide into 8 parts (I make about 10 out of the dough).



6. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.



7. Place the bagels on a pan with cornmeal on it. Let rise a little and turn over and rise again to the size you would like or about double.



8. While bagels rise, bring 3 quarts water to a rapid boil in a large sauce pan.
   Drop test dough (see first success hint).
   Using slotted spoon, drop 2-3 bagels into rapidly boiling water.



9. Boil on each side for 1 1/2 minutes.



10. Remove and cool on rack 1 minute.



11. Bake at 400°F on a baking sheet sprinkled with cornmeal, until golden brown- approximately 15 minutes.

Additional Tips

• Bagel Success Hints: When forming bagels, set aside two 1/4" balls of dough.
  When bagels have doubled in size, drop the test dough into boiling water.
  Dough should pop to the top right away.
  When this happens, it is time to boil the bagels.



• A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.



• To make bagel chips, slice leftover bagels horizontally into thin slices.
  Brush with butter or margarine on one side.
  Lay (butter side up) on ungreased cookie sheet and bake at 325°F for 12-15 minutes or until golden brown and crisp.