Patates d’Olot


In Catalonia, we have a very popular dish you can find at most supermarkets or at a specialty meat store. The dish is called patates d’Olot, (potatoes from Olot.) A simple dish with two slices of potato filled with a meat mixture inside. In Spain, we’ll use a veal and pork combination. I found a veal, pork and beef mixture at my local market.

Olot is a Spanish city located in the province of Gerona. Olot is also called the capital of volcanoes since it is nestled between four of them!

Total time: 45 minutes

Ingredients for 4 (makes about 16 individual pieces): 

– 2.2 Ibs big potatoes (1 kg)

– 0.6 Ibs of a mix of ground pork, veal and beef (change the mixture to suit your tastes)

– 2 medium onions

– 2 ripe tomatoes (get them fresh, now is the season!)

– 1 slice of white bread without crust

– milk (approximately 1/4 cup)

– salt and pepper

– olive oil

-2 cups vegetable or canola oil

– 1/2 cup vino rancio (a very sweet-style spanish wine, you can substitute riesling or similar)

– pinch of ground nutmeg

– 2 to 3 egg whites

The filling:

– Soak a slice of white bread in a bowl with the milk and leave it aside.

– Grate the onions and add them to a medium pan with a little olive oil and cook over medium heat. In a separate bowl, grate the tomatoes. Once the onions start turning brown, add the tomatoes and cook for another minute or two.

– Add the meat and season with salt, pepper, and a pinch of nutmeg. Stir. Once the meat looks cooked add the wine, stir and let it reduce.

– Once the wine has reduced, add the slice of white bread. Stir to mix it and remove from the heat. The filling is ready.


– Peel the potatoes and slice them 1/4 of an inch thick. Cook them in a large pan with the 2 cups of vegetable or canola oil on high heat. Once the potatoes are almost cooked but not quite browned (about 3 to 4 minutes), remove them from the pan, and place them on a paper towel-lined plate to drain the excess oil.

– Repeat this process until all the potatoes are cooked.

– Spread a layer of the meat mixture onto a potato slice and then add a slice of potato on top to make it like a sandwich. Carefully, press it with your hands. Repeat this process with the rest of the potatoes.

– Beat the egg whites. Dip the potatoes into the egg whites and fry them for in the oil for 2 minutes (1 minute each side to brown them). Remove them from the pan, and place on a paper towel-lined plate to drain the excess oil.



Ready to serve!

Bon profit!


Huevos cabreados (Angry eggs)


I usually take advantage of having friends or family at my house. I love it! I feel like I can cook way more. The more friends and family, the more I can cook 🙂 And this weekend, we have more family over!

When I make tapas, the only problem (it’s not really a problem) is that some of the tapas require frying… fried chipirones, fried potatoes for braves and spanish omelletes, huevos cabreados/estrellados (today’s recipe!)…  In Spain, the food culture revolves around olive oil. We use it a lot, and we love it. And, it can be very healthy when eaten in moderation. Olive oil has been associated with healthy diets because it contains a lot of heart healthy fats.

For today, I am employing a different method of “frying.” Instead of frying the potatoes, like the original recipe calls for, today I am baking them. The same taste with less calories! Like everything in this world, you have to try new things. And I like to try new recipes and then adapt them to make them my own.

For today we have huevos cabreados (angry eggs.) Another name for them is huevos estrellados (crashed eggs.) This is another popular tapa in Spain.  Huevos estrellados is the name from the restaurant where they were originally made, Restaurant Casa Lucio in Madrid. This is one of my favorite restaurants, I love it!  Even though this is one of their signature dishes, other restaurants do sell it under this name, but it is also very common to see it on other menus as huevos cabreados.

This dish is as easy as french fries topped with fried eggs.

All you need are potatoes and eggs.


– potatoes

– eggs

– 2 cups vegetable or canola oil (used in the traditional recipe)

– salt

I will give you two options to prepare these. I have tried them both and you CAN NOT tell the difference…

Option 1 (The traditional recipe): Cut  and slice the potatoes. Fry in your oil until golden brown. Remove from the pan and place them onto a paper towel to remove the excess oil. Season with salt.

Option2 (The slightly healthier recipe (and my preferred method)): Preheat the oven 420 F. Cut  and slice the potatoes. Distribute the sliced potatoes onto a baking sheet in one layer. It’s important to do it in a single layer because you want the potatoes to come out super crispy. Season with salt and drizzle on some olive oil. Bake for 25 minutes.

The remainder of the recipe is the same if you have chosen option 1 or option 2. Cook a fried egg ( one egg for 2 medium potatoes. Two eggs for 4 small or medium potatoes).

Place the eggs on top of the french fries and then cut up the egg to release the yolk. Ready to serve and eat!

I like to serve it with the eggs whole and then cut them open in front of the guests. It makes a nice little show, and makes sure everything is hot and fresh!


Huevos cabreados Huevos cabreados Huevos cabreados

Bron profit!



Tortilla de patatas – Spanish potato omelette


My first recipe!  I am so excited about it! It took me a while to get to this point but here I am, and I am very happy about it.

I thought it would  be great to start with this classic Spanish dish. I love this recipe  because It so versatile. It can be served as breakfast, lunch or dinner, can be served as a “tapa” or as a main dish and it is good both warm and cold. 

This Spanish omelette is called a tortilla de patatas, but watch out! Tortilla in Spain is not the same as it is in Mexico, tortilla is an omelette in Spain.   And it is not the same thing as an omelette in the US.

Omelettes are very famous in Spain.  You can have a spinach omelet, green bean and potato omelette, vegetable omelette or  you can easily create your own version of any omelette.  But, the  most traditional one is the Spanish potato omelette.

Let’s get to work! What you´ll need for this recipe that serves 2-4 people is:

– 3 medium potatoes (the variety doesn´t matter, I use russet)

– 1 medium onion

– 4 eggs

– 2 cups vegetable or canola oil

– salt ( to taste)

– pepper (optional)

– For this recipe ,I used a 9 inch pan It´s a good size for a nice and thick omelette. And I used a bigger pan to cook the potatoes.


Chop the onion, season with salt (and pepper if you want),  and cook in a small pan on a low-medium heat until it gets brown, then set it aside.



While the  onion is cooking, preheat a pan with 2 cups of vegetable or canola oil  on high heat. Start peeling and slicing the potatoes very thin and place them into the pan.

Season the potatoes with salt and pepper and cook for about 5 to 7 minutes.  Do not wait until they look brown, we don’t want french fries!  To be sure the potatoes are done, poke them with a wooden spoon and if they fall apart, they are done.

The potatoes look white but they are almost done!

Once the potatoes are cooked, drain the oil.  Mix the potatoes with the onion in the pan and combine them well  ( you can skip this step  but I love the flavor it gets). Then place the mixture into a bowl.

onion and potatoes

Beat 4 eggs, season them, and pour them into the bowl with the onion and potatoes. Mix with a spatula or a wooden spoon (I don’t like to use a whisk to mix it).


onion, potatoes and eggs.

Be sure it is juicy! If it looks dry just beat another egg and pour it into the mixture.

Using one of the pans you used for the potato or onion,  pour about 1 tablespoon of olive oil and place on medium-low heat. Once the oil is warm, pour the mixture in. After about a minute,  peel back the edges of the omelette from the pan so it doesn’t stick. Shaking the pan also helps to ensure the omelette doesn’t stick.

SONY DSC In about 4-5 minutes, the bottom of the omelette should be cooked.  Position a plate on top of the omelette in the pan, and flip it. The omelette now will be on the plate. Next, slide it back into the pan, with the cooked face of the omelette facing up. SONY DSC


The bottom of this omelette is still uncooked. That’s why you have to put it back.

Cook it for about 3-5 minutes and flip again. Now the omelette should have a consistent texture. Slide it back into the pan for another 30 seconds and flip it again. I always flip the omelette  5-6 times. My grandmother told me that the more you flip it, the bettter!


The last flip, that is how it should look!



Serve with a piece of good bread. Following the Catalan tradition,rub a tomato and pour some olive oil on a piece of bread. (Pan con tomate)

Now… dig in! Bon profit (pronounced bone pro-feet)