Mustardsoup

Serves 3 - 4

Ingredients

* 250 gram smoked bacon

* 40 grams butter

* 1 onion

* 30 to 60 grams flour

* black pepper

* 500ml milk

* 500ml stock or water (I used beef stock)

* 3 table spoons of coarse mustard

* 1 leek

Preparation

Slice the bacon in cubes, cut the onion finely and slice the leek in thin rings. Melt the butter in a pot and add the bacon and the onion. Put the heat on low as not to burn the onion and let the bacon slowly cook until crisp. Add the flour and stir until smooth. Let the mix cook so that the flour does not change colour. Carefully add the water/stock and milk to the mix and let it boil until the soup is lightly bounded. Now add the mustard and the black pepper according taste. Stir until smooth and boil slowly for a few minutes more. Before serving add the leek and cook for one minute more.

The soup is now ready to be served.

Enjoy!

Mike & Leda

Tortilla de patatas (with mustard honey salad)

serves 1 to 2

Ingredients:

* 4 medium sized eggs
* 4 medium sized potatoes
* 1 medium sized onion
* A handful of parsley, fresh or dried
* Salt to taste
* Pepper to taste

Additional:
* Garlic powder

For the mustard-honey dressing:
* 1 spoon of mustard
* 1 spoon of honey
* 2 spoons of lemon
* 1 spoon of dill

Preparations:

Cut the salad like you want to, or use a prepared salad like I did because I was lazy. Mix every ingredient for the dressing and pour 1 or 2 spoons over the salad.

This recipe is how my dear father makes the tortillas. It is one of my favorite dishes from his (the Spanish) cuisine. The recipe is very special to me as I never quite knew how to make them myself until my dad taught me. Ever since this is a very dear recipe to me and I am sure to continue the legacy.

Peel the skin of the potatoes and cut them in slices as thin as possible. Cut the onion in half rings. Whip the eggs with the herbs and salt. Fry the potatoes until they start to color and soften. Add to the egg mixture. Fry the onions, but keep them half raw, and add to the mixture too. Stir well and make sure everything has egg over it. Leave alone for a bout 5 to 15 minutes. Heat up a skillet with less than a spoon oil. Make sure the skillet is hot and the oil is spread throughout the whole skillet.
Pour the mixture in and make sure the potatoes are covered over the whole skillet. Fry at maximum heat for about one minute. Now turn the heat to medium and leave alone for 3 minutes. Now put a plate on the skillet and hold well. For this part it is important that you use little oil as I burned my wrist once using too much oil! Now this is tricky, but if you do it right it is well worth it. Turn the skillet upside down, it is best to do this over the sink so if something falls out, the stove will be unharmed.
Put the skillet back on the stove and slowly slide the tortilla back in the skillet with the undone side down. Use a fork to help it slide back in. Fry for about 2 minutes if you want the tortilla to be a bit moist, fry for 3-4 minutes if you want the eggs to be well done.
Now slide back on the plate, and cut in parts if you want to use it as tapas. Eat the whole if you are hungry, but if you are like me and have enough with half and one salad, cut them half!
I hope you enjoy this recipe and have a good meal!

Yours truly,

Mike