Chicken livers in Jerez

Ingredients:

• 12 chicken livers
• 1 onion
• 1 garlic clove
• 250ml chicken stock
• 350ml Jerez
• 4 tablespoons olive oil
• Parsley
• Salt
• Flour

Directions:

1. Heat 2 tablespoons of oil in a large frying pan.
2. Lightly saucé the chopped onion and garlic until they are translucent. Reserve.
3. Clean the livers and dries. Fries in the same pan with the rest of the oil. 
4. Season well with salt and sprinkle in the flour. Cook 5 minutes. Stirring constantly. Reserve.
5. Return the onion and garlic to the pan and add the hot chicken stock and the jerez and reduce it.
6. Add the parsley and return the livers.

Serve with a crusty bread or mush potatoes.

And enjoy!

Roast lamb

Ingredients:

• 2 kg. lamb
• 2 tablespoons butter
• 2 big potatoes
• 50 ml water
• 2 cloves garlic (chopped)
• Lemon juice
• Nutmeg
• salt

Directions:

1. Heat the oven to medium heat (180ºC). 
2. Put the water in a clay pot. 
3. cut the potatoes into thin slices and layer them.
4. Season the lamb, just to the inside and place it in the pan with that part up. 
5. Place in the oven and roast for 40 minutes. 
6. Remove the pan, turn the meat, season the other hand and paint the other side with melted butter in the microwave previously.
7. Continue to roast another 40 minutes. 
8. Meanwhile, take some juice of the roast, pour it into a small saucepan.
9. Chop the garlic and add with lemon juice and pinch of nutmeg.
10. Add four tablespoons of water. 
11. Cook over medium heat about 15 minutes and reserve. 
12. Check the point the roast. 
13. Strain the mixture and wash the pan with the lamb juice. 
14. Leave five minutes in the oven and serve hot in the same dish served with some potatoes and some caramelized onions.

And enjoy!!

Spanish omelette (Tortilla de patatas)

Ingredients:

• 8 eggs
• 1-1/2 kg of potatoes
• 1 onion
• sunflower oil
• olive oil
• salt

Directions:

1. Cut the peeled potatoes into thick slices. 
2. Peel and chop the onion. And mix with the potatoes.
3. Heat sunflower oil in a large frying pan.
4. When the oil will be very hot, add the potatoes and onion and fry them with medium-low heat. The oil should almost cover them.
5. Leave in pan until the potatoes are cooked. Not burn. If you can cut a piece of potato with a spatula and it easily breaks in two, your potatoes are done.
6. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).
7. Stir them with salt, garlic powder and parsley.
8. Beat the eggs separately with a fork. Pour in the potato onion mixture and mix together
9. Heat 2 tbsp of olive oil in a smaller pan with medium-high heat. Be careful not to get the pan too hot because the oil will burn.
10. When it's hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. 
11. Allow the egg to cook around the edges. The inside of the mixture should not be completely cooked and the egg will still be runny.
12. When almost set, invert on a plate and let the pan warm for 30 seconds or so.
13. Slide back into the pan and cook a few more minutes the other side. Slide on to a plate and cut the omelette into 6-8 pieces like a pie.

And enjoy!!