Great Grape Smoothie
(Makes Two (2) 12-oz Drinks)
Don't forget that a handful of grapes adds a great boost of fiber, antioxidants and vitamins to any fruit smoothie!
- 1 cup seedless grapes
- ½ cup frozen cherries
- ½ cup frozen strawberries
- ½ cup peeled and sliced oranges
- ½ sliced banana
Combine all the ingredients in the jar of a blender. Blend until smooth. Pour into two (12 ounce) glasses.
- 2 casera-style (for cooking) chorizo sausages (Quijote brand or comparable)
- ½ cup olive oil
- 1 lb. potatoes, peeled and diced
- 1 Spanish onion, peeled, cored and diced
- 8 large eggs
- Salt and freshly ground pepper, to taste
Heat a 12-inch skillet (preferably seasoned cast iron) over low heat. Trim the ends of the chorizos, make a slit down the sides, and peel off the casing. Cut the chorizos in half lengthwise and slice them crosswise into ¼-inch thick crescents. Turn heat up to medium and sauté the sliced chorizo until lightly browned; remove to a large bowl with a slotted spoon.
Turn heat up to high and heat the olive oil until hot but not smoking. Add the potatoes and stir to coat them with oil. Reduce the heat to medium and let the potatoes cook through, turning them over frequently to allow light, even browning. Remove the skillet from the heat. Using the slotted spoon, transfer the cooked potatoes to the bowl with the chorizo.
Drain the oil from the skillet into a heat-proof container and carefully wipe out the pan with a couple of folded paper towels to remove any crusty patches. Strain about 2 tablespoons of the reserved oil back into the skillet and set over medium-high heat. Add the diced onion and sauté until lightly browned. Beat the eggs and season them to taste with salt and pepper. Toss in the chorizo and potatoes (avoiding any oil at the bottom of the bowl) and mix with the onions in the skillet.
Spread the filling items evenly and cook a couple of minutes before lowering the heat to low. Use a spatula to pull the tortilla off the sides of the skillet to make an upright edge, shaking the pan occasionally, to make sure the bottom isn't sticking. Cover and cook 2-3 minutes.
When the top is just about set, reverse the skillet on the lid (if it is flat) or a serving plate and turn the tortilla out. Add another 2 tablespoons of oil, return the tortilla to the skillet (cooked side up) and cook another 2-3 minutes. Serve hot or at room temperature.