This is a tradition and staple breakfast for many of the local residents of Spain. They serve it at room temperature (I prefer it hot).
- 2 large russet or 3 white potatoes
- 5 eggs
- 1/2 -1 onion chopped
- 1-3 cloves garlic minced
- Olive oil
- 1-2 tablespoons Herbamare or your favorite seasoning or some sea salt
Peel and cut the potatoes into small pieces. Boil in water for 20 minutes and drain. In a large sauté pan on medium heat, sauté onions and garlic for 8 minutes. While garlic and onions are cooking, scramble the eggs and add the spices.
Crush up the potatoes a bit with a fork so there is still some small pieces, but most of it is kind of mashed up. Add potatoes to the onions and garlic and mix…then add the eggs.
Let it cook for a few minutes…after about 2 minutes use a spatula to separate some of the inside so the uncooked egg can get closer to the bottom of the pan and cook a little. After about 3-4 minutes use the spatula to loosen up the bottom of the mixture. At this point it should look 75% done and somewhat formed.
Remove the pan from the stove and place a plate over the top of the pan…FLIP it upside down holding the plate firmly in place under the pan…shake the pan a bit to loosen the Tortilla Española.
Once it comes out onto the plate, slide it back into the pan and continue to cook for 3-5 more minutes. It may turn out a little dry your first time or it may turn out perfect. If it falls apart a bit, just reform it in the pan…it will remold itself instantly.
If, when you flip it onto the plate and the pan looks too dry, just add a bit of olive oil to the pan and let it heat up before returning the Tortilla Española back in.
When it is finished it will look like a round cake mold. Slide it onto a plate and let it stand a minute to firm up. Cut into wedges and serve warm or hot. At the Lidle Café, we serve it with Ezekiel Toast and Fresh Fruit.
Lidle Café Twist: To spice it up add: chopped green chili’s, jalapeno, fajita or taco spice. Serves 3-4
You won’t believe it’s not eggs! This wrap is delicious!
- 1 package firm organic tofu
- 1/2 - 1 onion chopped
- 1/2 of a small zucchini julienned
- 1 corn on the cob – Optional (cut kernels off corn cob)
- 1/3 of a red, green or yellow bell pepper (chopped) Mix all three for more color
- A teaspoon or more of Turmeric and a few shakes of Herbamare Spice
- 1 clove of garlic or a few shakes of garlic powder
- A little olive oil
- Large whole wheat or spinach tortilla
Cut the kernels off the fresh corn. Don’t cut too close to the core. In a medium sauté pan over medium heat with no oil, cook the corn about 3 minutes. Add olive oil, onions and garlic and continue cooking for 2 minutes.
Add tofu and turmeric, mix together for 3 more minutes (mash tofu with a fork and it will look like scrambled eggs). Add the rest of the ingredients including spices for 3-4 more minutes. If you prefer vegetables more cooked add an additional 4 minutes then wrap it up in the tortilla
Every color of the rainbow is in this salad. Before eating it take a minute to appreciate the colors. This salad is made without lettuce. It can keep in the refrigerator for four days. It gets better each day. Just add lettuce each day if you choose to. Make this salad once a week or every two weeks because then you don’t have to chop vegetables for at least four days. Rainbow salad takes about 30 minutes to prepare when using all of the ingredients below. It’s worth the time.
In a large salad bowl add:
1 cucumber sliced thin and cut in two
1/2 orange bell pepper chopped
1/2 yellow bell pepper chopped
1/2 head of broccoli, shaved thin
1/2 head cauliflower, shaved thin
1 cup or less purple cabbage, shaved thin
1 small zucchini, sliced thin and quartered
1-2 tomatoes, quartered
1/2 red onion diced (optional)
1 clove garlic chopped or pressed
1 apple with skin on cut thin, small pieces
1/2 cup pecans or walnuts or both
A small handful of fresh sweet basil chopped or 1 tablespoon dried basil
A few big shakes of Herbamare
A few big pinches of fresh or dried oregano or a few big pinches of Italian seasoning
Olive oil about 4-6 tablespoons or more to your taste
Juice of 1/2 lemon or ½ lime (optional)
2-4 tablespoons Balsamic vinegar
4-8 tablespoons of Annie’s Tuscany Dressing (If you can’t get Annie’s Tuscany, use an Italian dressing)
Mix all the ingredients together and let it sit a few minutes before serving. Add romaine lettuce, as you need it. Lettuce will get soggy in the refrigerator.
When eating this salad the next day, let is sit out for 10 minutes. It’s better when it’s not so cold.
How to use Rainbow Salad:
1. Great in pita pockets with hummus spread inside.
2. Put some into a tortilla with lettuce and wrap it up.
3. Cook up some corn quinoa elbow pasta or soy penne pasta, let cool and mix into salad to make a pasta salad.
This is a delicious apple pie. It only takes twenty minutes to prepare, and no one would ever believe it’s not cooked! You don’t have to feel guilty eating this pie for breakfast.
CRUST:
>½ cup dried un-sulfured apricots, pre-soak in water at least 4 hours
>2 cups raw almonds
>3 tablespoons ground flaxseed (optional)
>¼ cup raisins, pre-soaked in water 2 hours
>A few big pinches of unsweetened coconut (optional)
>A big pinch of grated lemon peel
>1 tablespoon maple syrup (optional)
Blend all the above ingredients in a food processor, work into a dough and press into a pie plate.
FILLING:
>8-10 apples
>¾ cup raisins, pre-soaked 4 hours
>¼ - ½ cup fresh apricots or dried apricots, pre-soaked for 4 hours
>2-4 teaspoons cinnamon
>½ - 1 teaspoon allspice
>A few shakes of coriander
>A few big pinches of grated lemon peel (zest)
Core and chop apples into bite sizes. You can peel or leave the peel on.
Take half the apples and the rest of the ingredients and spices, including a few teaspoon of water the raisins were soaking in, and mix together in the food processor. Applesauce consistency or a little chunkier is good.
Set aside and mix the rest of the apples in food processor leaving some chunks for texture. Mix together with the first batch and pour into pie shell.
Lidle Café Twist: Substitute raw pistachios for almonds. Add fresh peaches when in season.
More delicious Lidle Café Recipes appear in Agi’s books, “Triumph Over Cancer, A Natural Approach” and "Triumph Over ADD, ADHD & Tourette Syndrome".
