Cooking series presents... How to master the SPANISH OMELETTE!

You will need: a large saucepan, 4 potatoes, 4 eggs, some milk, salt, 1 onion. Additionally, you'll find useful a wooden spoon and a plate, this latter one has to be a little larger than the size of the pan. 

Start by peeling off the potatoes and cut a full onion into small chunks. Mix them together in a bowl and start heating 1/4 cup of olive oil in the pan. When the oil starts releasing some smoke, put it down to medium heat, and add the mix of potatoes and onion. 

Add some salt and remove the mix so all the ingredients get fried. Use a wood spoon. Cover with a lid, and leave it for 5 minutes. Remove the lid and remove the mix again. Add more salt. Repeat this step at least 4 more times. Remove the pan from the burner and let it rest for a minute.

Now it's time to stir the eggs in a bowl. Use 4 eggs, a little drop of milk, and stir them. Add the fried potatoes and onion to the bowl and mix them with a wood spoon. Put the mix into the pan and again in the burner (medium heat). Leave it for 10 minutes until the base solidifies. 

Now, this is the tricky part: you need to use a plate to flip the omelette over. I recommend to use a plate which exceeds the size of the pan, to avoid getting burnt in the arm. Once you're ready, push it a little bit, remove the pan from the burner and flip it over (don't panic or the omelette will be ruined!). Hint: you'll be ready to flip it over by shaking the omelette. If it 'dances' as a whole, you're ready to go. 

Leave it in the burner for 5 minutes and remove it from heat. I recommend to let it rest for 10 minutes (it may be very hot to eat). Cover the pan again with the plate, and flip it over for the last time. Enjoy! 

Cooking series presents... RUSSIAN SALAD! + BONUS (homemade mayonese)!!

You will need: (3) potatoes, (3) eggs, (1/2) onion, (2) small pickles, (1) can of sliced black olives, (1) can of roasted sweet red peppers, (4) asparagus, (2) small cans of tuna (in olive oil), salt and pepper, (1) cup of sunflower oil, (1/2) lemon,

Start by boiling water in a sauce pan. Peel the potatoes and cut them into pieces. When the water boils, add the potatoes and one egg. Cover the pan and leave it boil for 20 minutes.

In a bowl, mix the following: the half onion (minced), the pickles, the sliced olives, the roasted sweet red peppers (cut into small pieces), the tuna cans and the asparagus (cut into pieces). Add some salt, pepper and a little bit of vinegar. Remove the potatoes and add them to the mix, too.

The tricky part is the mayonese: to do it properly, you need one egg, 1 cup of sunflower oil, salt and half lemon. Break the egg into a tall mixing cup, add the oil, and a generous pinch of salt. Use a blender to mix everything, but here's the trick: DO NOT MOVE THE BLENDER! The ingredients will mix together at their own pace, it may take you 4 or 5 minutes. Finally, add the juice and remove it for one minute.

Finally, for a nice presentation, I suggest the following: Mix HALF of the mayonese you've just done with the potato mix into one serving platter. Use the other half to cover the salad and add some olive slices to the top. If you still have some roasted sweet peppers, you can add them to the bottom. Do you remember the boiled egg? Remove the shell and dice it. Put it on top of it. It'll look just great.

My personal suggestion is that you serve it cold. Keep it in the fridge for at least two hours.

Enjoy!

Cooking Series presents... HOW TO MASTER THE SPANISH PAELLA! + PRESENTATION TIP

You will need: (1) chicken breast, (1) red/green/yellow bell pepper, (1/2) onion, (1) clove of garlic, (1) can of green beans, (2) apricots, (1) can of peas, (1) cup of rice, (1) tomato, (1) lemon, (1) can of roasted sweet red peppers, (1) coloring spices or saffron, olive oil, salt and pepper, a large frying pan

Let's start by peeling and chopping the garlic and the onion. Mix them in a small bowl. Slice the chicken breast and add it to the bowl, too. In the frying pan, add some olive oil and heat it. Pour the mix and remove. Let it fry for some 10 minutes.

In the meantime, mix the following ingredients in the same bowl, once they are sliced: the roasted sweet red peppers, the tomato, the cores of the apricots, the green beans and the peas. Use a strainer to remove the water. Add it to the frying pan.

Here's the tricky part: the amount of rice depends on the number of guests: 1/2 cup of rice is enough for two people. Each measure of rice will require three measures of water. Add the rice you need, along with the water, two or three pinches of salt, one pinch of black pepper and the saffron or coloring spice. Turn the heat up until the mixture boils, and then turn it down for 20 minutes. The rice will absorb the water little by little. Be careful not to allow the rice to get dry! Slice two lemons in quarters, and give two quarters to each guest. The flavor will be bette if you squeeze the lemon and mix it with the Paella.