Tortilla de patatas- Spanish omelette

I got this recipe at the back of a cozy mystery about an English restauranter who serves up Spanish inspired seafood.  Since  I'd been salivating throughout the book, I had to try it out, but with a few modifications.

2 large potatoes

1 large onion

6 eggs

1 cup oil

Salt and pepper to taste

1/2 tsp dry parsley

Method:

Wash and peel the potatoes, and chop it very fine. 

Heat the oil, and on a low flame, cook the potatoes till soft. 

Add the onions and fry some more. 

Meanwhile, whip the eggs with salt, pepper and parsley till frosty. 

Pour over the potatoes and mix well. 

Cover and let it cook on a low flame. When crisp, turn it over and cook the other side. 

Cut into wedges and serve. 

The recipe was a little greasy. Next time, I will boil the potatoes, and shallow fry the omelette. 

Hummus

Once you learn to make falafels, the next step is to get yourself a good hummus recipe. I did make a lovely basil hummus once, but it is the regular hummus that you need if you want a good dip to accompany your falafels.
Thankfully, I loved this one that Kiki Petriti posted.

200 gr. cooked chickpeas
100 gr. tahini sauce (or, you can replace it with soaked sesame seeds like I did)
salt
3 cloves garlic, crushed
1/2 tsp cumin powder
juice of 2 lemons
chopped coriander
paprika and olive oil for garnish



We puree the cooked chickpeas, add the tahini (or if you are using sesame, puree that with the soaked chickpeas) and half lemon, salt, coriander and garlic until it is smooth.
Add cumin and salt until to taste.
If it is thick you can add little water or juice from the chickpeas
Garnish with olive oil and paprika

Greek tzatziki

I have never had it in a restaurant, but saw the recipe a couple of months back, and bookmarked it to try "sometime". But when my first batch of falafels came out well, I finally took the plunge and made it. This particular recipe is of Kiki Petriti.

2 1/2 cups drained yoghurt
4 cloves garlic pounded
1 pinch salt
1 Tbsp chopped dill
2 tablespoons vinegar
5 tbsp olive oil
1 cucumber grated and drained
 
Method
 In a bowl, mix the yogurt,the pounded garlic cloves, salt, vinegar, dill, olive oil and the cucumber, until well combined.

Put the tzatziki into the fridge and let it cool for some hours.It's ready to serve