INGREDIENTS:

• 1⁄2 kilo potatoes, peeled and sliced
• 1 cup chopped onions
• 1 cup Molinera Extra Virgin Olive Oil
• Salt
• 6 eggs

PROCEDURE:

1. Heat extra virgin olive oil in medium heat. Deep fry the sliced potatoes and chopped onions in the virgin olive oil until soft. Add salt. When cooked, strain the oil and set aside.
2. Beat the eggs in a big bowl. Add the cooked potatoes and onions in. Make sure all the potatoes and onions are soaked in the beaten egg. If necessary, add more eggs.
3. Heat a small nonstick pan (6” diameter) and lightly grease with extra virgin olive oil.
4. Pour the egg mixture into the hot pan and cook on medium heat until the bottom and edges are set.
5. Turn the omelette to cook the topside. Use a big plate to cover the skillet. Quickly turn over the omelette so that the top side is at the bottom of the pan. Do not overcook. Insert a toothpick at the center to check if the inside is done. The center of the omelette must be moist but not raw.

Insert a toothpick at the center to check if the inside is done. The center of the omelette must be moist but not raw. To serve, cut into wedges.

INGREDIENTS:

• 1 cup chopped Molinera Spanish Chorizo
• 2 tbsp. Molinera Extra Virgin Olive Oil
• 2 cups cooked rice

PROCEDURE:

1. Fry in extra virgin olive oil the chopped chorizo. 
2. When fully fried, add the cooked rice.
3. Serve hot.

TIP:

Sprinkle garlic bits or fresh chopped onion tips over the fried rice

INGREDIENTS:

• 1 long French bread sliced into 2
• ½” thickness or 3 pieces ciabatta bread halved lengthwise
• Molinera Extra Virgin Olive Oil
• 2 Freshly grated ripe tomatoes (Do not include skin)

PROCEDURE:

1. Toast bread slices.
2. Slice the tomatoes in half and grate the fleshy side of each half in the smallest holes of your grater. Discard the skin.
3. Spread freshly grated ripe tomatoes on the bread.
4. Drizzle extra virgin olive oil on the tomatoes.
5. Sprinkle some sea salt on top.

TIP:

This is a very typical and healthy Spanish breakfast. It goes well with a glass of fresh orange or any sweet fruit juice.

Do not throw away the tomato skins. You can use them for sautéing other dishes. Store them in a sealed container in the freezer.

TIP:

This is a very typical and healthy Spanish breakfast. It goes well with a glass of fresh orange or any sweet fruit juice. Do not throw away the tomato skins. You can use them for sautéing other dishes. Store them in a sealed container in the freezer.

INGREDIENTS:

• 2-3 slices of bread (French toast sliced diagonally into 1’ thickness or
• 2 large pan de sal, halved)
• 1 jar Molinera White Asparagus
• 4-6 Slices of smoked salmon
• 2 tbsp. Mayonnaise
• 1 tsp. fresh dill chopped
• Salt and Pepper

PROCEDURE:

1. Mix the mayonnaise and half the chopped dill.
2. Heat the oven on broil setting
3. Slice 1 asparagus vertically in two and place on top of the bread.
4. Top with a slice of smoked salmon and spread the dill mayonnaise.
5. Broil the bread in the oven for 2 minutes. Remove bread from oven and sprinkle the rest of the dill
6. Add salt and pepper to taste.

INGREDIENTS:

• 1 box ready mix pancakes or crepes
• 1 jar of Molinera Marmalade (Peach or Strawberry Flavor)
• whipped Cream or Vanilla Ice Cream (optional)

PROCEDURE:

1. Cook the pancakes following the procedures in the box.
2. To make crepes using pancake ready mix, add 2 tablespoon water.
3. Spread the batter thinly over a non-stick pan. Once the mixture starts to bubble, flip over.
4. Place the cooked crepe on a plate and spread Molinera Marmalade on one side of the crepe.
5. Fold the crepe like a kerchief.
6. Put the whipped cream or a scoop of vanilla ice cream on top of the crepe.

TIP:

Children can make this dish with the proper supervision of an adult. Sliced banana or mango cubes can be added to the crepes as garnish.