Spanish Tapas in English, Recipes in English by Carlos Mirasierras

egg mixture. Tip: shake the pan gently as you move the mixture, so that none
sticks to the bottom. Once the omelet seems to be cooked, use the lid of the
frying pan (or a large plate) to tip the omelet out of the pan, add a little more oil
and slide the omelet in again, this time putting the less cooked side first into the
pan. If you need to repeat this step, so that the omelet is perfectly cooked and
golden on both sides, you may do so. This omelet is delicious hot or cold.
Stuffed Tomatoes
Ingredients: 8 small tomatoes, or 3 large ones; 4 hard-boiled eggs, cooled and
peeled; 6 tbsp allioli or mayonnaise; Salt and pepper; 1 tbsp parsley, chopped;
1 tbsp white breadcrumbs, if using large tomatoes
Preparation: Skin the tomatoes, first by cutting out the core with a sharp knife
and making a '+' incision on the other end of the tomato. Then place in a pan of
boiling water for 10 seconds, remove and plunge into a bowl of iced or very cold
water (this latter step is to stop the tomatoes from cooking and going
mushy).Slice the tops off the tomatoes, and just enough of their bases to
remove the rounded ends so that they will sit squarely on the plate. Keep the
tops if using small tomatoes, but discard those large tomatoes. Remove the
seeds and insides, either with a teaspoon or small, sharp knife. Mash the eggs
with the allioli -or the mayonnaise, if using- salt, pepper and parsley. Stuff the
tomatoes, firmly pressing the filling down. With small tomatoes, replace the lids
at a jaunty angle. If keeping to serve later, brush them with olive oil and black
pepper ot prevent them from drying out. Cover with cling film and keep. For
large tomatoes, the filling must be firm enough to be sliced. If you make your
own mayonnaise, thicken it by using more egg yolks. If you use shop-bought
mayonnaise or allioli, add white breadcrumbs until the mixture reaches the
consistency of mashed potatoes. Season. Fill the tomatoes, pressing down
firmly until level. Refrigerate for 1 hour, then slice with a sharp carving knife into
rings. Sprinkle with chopped parsley. - See more at: http://www.spainrecipes.com/stuffed-tomatoes.html#sthash.UVSwbD2R.dpuf

Chicken Livers in Sherry
Ingredients for six people: ½ kg chicken livers; large onion finely chopped; 3
garlic cloves finely chopped; 4 tbsp olive oil; 1 tbsp of plain flour; 150ml of
sherry; 1 tbsp tomato puree; 100 ml water; salt and freshly ground black pepper
Preparation:
Remove all the fat from the chicken livers and then cut them into bite size
chunks.
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