Tortilla Española

6-7 medium potatoes, peeled
1 whole yellow onion, chopped
5-6 large eggs
2-3 cups of olive oil for pan frying
Salt to taste

Cut potatoes in slices. Heat the oil in a large frying pan (enough to cover pan). Put potatoes in pan. using spoon, "mash" or break up the slices. Add chopped onion. Beat eggs in a small bowl. Remove potatoes from pan, and add to eggs. After carefully mixing together, put everything back in the pan with with oil on bottom. After about 10 minutes, put a large place over the pan and flip-CAREFULLY! Let cook in pan about 4-5 minutes more.

Recipe courtesy of Eva from Spain. Her secret . . . poke the tortilla with a fork while it cooks to ensure even cooking.

Lebanese Chicken

3-6 Chicken fillets (or 2 whole breasts)

3 medium potatoes

3 garlic cloves, minced

1 small or medium onion

1 1/2 C.-2 C. of the following-lemon juice, apple juices, and olive oil.

I mixed in more apple juice than the others, but you can modify to taste. I once went very heavy on the lemon-I added lots of lemon juice, plus I quartered a lemon and put it in with the rest. It was toooo zesty. So taste the mix as you add to make sure it's what you want.

1. Rub the chicken with salt on both sides.

2. Cut the potatoes into 1 inch chunks.

3. Slice the onion.

4. Add minced garlic to juice mix and coat potatoes and onions.

5. Place potatoes, onions and juice mix in a 9x13 (or something close to that-I use a rectangular dish that is smaller but I don't know the dimensions). Bake at about 250 degrees Celsius for 10 minutes, uncovered.

6. Remove pan from oven, and add chicken. Spoon juices over chicken. Put dish back in the oven for another 20 minutes. During baking, spoon juices over chicken a few times.

7. Serve with pita bread, or baguette. Serves about 2 people.

Optional-you can also add Roma tomatoes to the potato and onion mix.