Spaghetti Alla Carbonara

Cooking time: 10 min

Preparation: 15 min, for 4 people

Ingridients:

150 g - bacon
2 tblsp - olive oil
100 g - parmesan cheese (or other)
pinch - ground pepper
350 g - spaghetti
4 - egg yolks
1 - whole egg

Method:

Add a little bit of salt into the water, reflecting the fact that there will be a very savory sauce made of bacon and cheese. Put spaghetti into the boiling water. 

Meanwhile, cut the bacon into small cubes or strips, with the addition of olive oil fry on the pan until the fat becomes transparent and slightly crispy. Remove from the heat and let it cool slightly. 

Beat eggs in a bowl and add cheese, ground pepper (accordingly to your taste). Add salt if necessary. 

Drain the pasta, heat it on the pan and pour into a bowl together with previously prepared mixture. Stare the spaghetti and immediately add more black pepper if needed.

Tortilla Española de Patata.

Preparation:35 minutes 

Ingredients:

7 medium potatoes

5 large eggs

1 onion

1-2 cups olive oil

salt

Optionally: tomatoes, chorizo, artichokes, spinach, mushrooms, ham, cheese, green peppers etc.

Method:

Peel the potatoes and cut them into thin slices. Make sure to separate each piece.

Peel and chop the onion into small cubes. Put potatoes and onion into a bowl and mix them together. Add some salt to taste.

In a large non-stick frying pan, heat the olive oil on medium-high heat. Once the oil is hot add the mixture of potatoes and onion. As soon as the mixture gets a golden color remove it from the pan and put on the kitchen paper, so the oil drains away or is absorbed.

Beat the eggs with a fork or a whisk. Pour the eggs into the potatoes and mix together with a large spoon.

Pour 2 tbls of olive oil into a non-stick frying pan and heat on medium heat. When hot enough, stir the potato-onion mixture once more in the bowl and pour into the pan, spreading evenly over pan. You may need to turn heat to medium-low heat. Then, using a spatula, carefully lift up one side of the tortilla to check if the egg has slightly browned. When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Carefully carry the frying pan to a sink. Place a large dinner plate upside down over the frying pan to cover top. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will fall onto the plate. 

Carry plate with potato-egg mixture and empty pan back to stove. Place the frying pan back on the range and put just enough oil to cover the bottom.

Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes. Carefully slide the omelet onto a large plate.

Slice it like a pie. This omelette is delicious hot or cold.