In my travels, I have spent time in two Spanish speaking countries:  Mexico and Spain.  Here is my collection of recipes, including my favorite dishes from both countries.  I learned them from native cooks who took great pride in their cuisine.  As one told me, "You have to love the food to make good food!"

            In addition to those recipes I have compiled here from my own collection, I have found Recetas de España to be especially good!

4 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 cup shortening
2 cups hot water

1. Combine dry ingredients.
2. Cut in shortening.
3. Add hot water a few spoonfuls at a time, kneading dough.  When it forms a soft dough, divide into small 1-2 inch diameter balls.  Roll thin with rolling pin.
4. Heat flat skillet or griddle with a little bit of oil.  Place rolled dough on hot skillet.  Turn.  Tortillas should be soft and pliable.

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4 tomatoes
2 jalapeño peppers
1 small onion, chopped
salt to taste
1 teaspoon cumin
fresh cilantro
½ lime
water to taste
1 teaspoon sugar
garlic to taste

1. Heat skillet with a little bit of oil.  Toast whole tomatoes and jalapeño peppers so that skin will peel off.  Peel skin off and chop into small pieces
2. Chop onion and a handful of cilantro.  Add remaining ingredients.
3. Best if left to sit in refrigerator overnight.

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1 cup lentils, washed
2.5 liters water
2 big potatoes, cut in large chunks
2 big carrots
¾ large onion, chopped
4 teeth fresh garlic, sliced
1 average tomato, cut in four pieces
1 green pepper, chopped
2 tablespoons salt
4 tablespoons olive oil
1 link chorizo (Basque sausage) per person
2 tablespoons paprika
1 tablespoon thyme

1. Put all ingredients in a large pot.  Simmer on low heat for an hour.  When lentils and vegetables are soft, it's ready to eat!

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3 big red tomatoes, peeled
1-2 teeth fresh garlic
½ green pepper
½ cucumber
little bit of olive oil
salt to taste
½ cup dried bread
1 cup water

1. Blend all ingredients in a blender.  Serve cold.

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100 grams seafood per person (shrimp, mussels) or chicken or pork
1 tomato
½ onion
½ green pepper
1 tooth garlic, chopped into small pieces
salt
½ cup rice per person (not instant)
saffron

1. Peel shrimp; boil the peels in water.  Wash mussels, soak them in water with salt.  Boil the mussels 10 minutes, until they open (those that do not open should be thrown away).  KEEP THE WATER!
2. If you are using chicken or pork, fry the meat with salt and garlic.  Use the same oil for the entire process.  Use a good sized skillet.
3. Fry the shrimp in olive oil.  Remove the shrimp, but DO NOT discard the oil.
4. Fry chopped tomato, onion, green pepper, garlic and salt.
5. Add ½ cup of rice and 1 cup water (from the shrimp peels and the mussels) per person
6. Add the meat and a spoonful of saffron, enough to give it a yellow tint.  Cook on high heat until the water is consumed.  Leave it a few minutes on low heat.

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5 eggs
2 cups milk
7 tablespoons sugar

1. Beat the eggs in a bowl.  Add the milk and sugar.  Beat for two minutes.
2. Pour in custard pan.  Bake at 350-375 until solid, or heat in a double boiler.

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2 cups rice
8 cups milk
3 or 4 lemon peels
2 cups sugar
1 cinnamon stick

1. Pour milk, lemon peels, sugar and cinnamon in a sauce pan.
2. Heat over medium heat.  When it is hot, add rice.  Stir constantly.
3. When the rice is tender, remove the peels and the cinnamon stick.
4. Spoon into serving dishes, sprinkle with cinnamon.  Chill.
5. Variation:  Replace milk and sugar with sweetened condensed milk and water.  Makes pudding thicker and richer.

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5-6 small-medium sized potatoes
½ onion
4-5 eggs
milk
salt to taste
oil
garlic powder (optional)

1. Chop potatoes into small cubes.  Chop onion.  Salt generously.
2. Heat oil in good skillet that won't stick.  When hot, add potatoes and onions.  They should be nearly covered in oil.  Fry until soft, but not crisp.
3. In separate bowl, whip eggs and some milk.  Add potatoes, onion and garlic (as desired).  Mixture should be moist, but not too much so.
4. Empty oil, leaving enough to cover the bottom of the pan.  Pour in potato mixture.
5. Moving the pan so that tortilla doesn't stick, cook on medium low heat, using a fork to round edges.
6. Place a plate on top of the pan.  Hold securely.  Invert over sink, flipping the tortilla in the pan onto the opposite side.  Cook.  Flip again.  Make sure the tortilla cooks through the center.  Serve warm or cold.  May serve with mayonnaise, ketchup or alioli (see below).

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1 clove garlic, chopped
1 tablespoon water
1 egg
1 tablespoon olive oil
salt

Beat.  Add oil until thick.

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3-4 small limes
1/2 cup sugar
1 quart water

1. Massage limes.  Cut in half and remove juice.
2. Mix in sugar and water.  Serve cold.

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