Tagged: potatoes

Spanish Potato Omelette

Shared by the Family of Monica Perezagua Sanchez-Beato (Class of 2017)

Ingredients (4-5 portions):

– 4 medium potatoes
– 1 onion
– 5 eggs
– ½ tbsp olive oil
– salt to taste


1. Peel the potatoes and cut them in thin slices. Chop the onion in small pieces.
2. In a medium frying pan heat the olive oil and cook potatoes and onion together slowly until soft.
3. In a bowl, beat the eggs, add the fried potatoes draining the oil and mix together.
4. Remove the oil from pan.
5. Heat the pan again and put the mixture in it. Once cooked on one side, turn and cook the other side. Don’t overcook!

Classic Nicoise Salad

Shared by the Family of Emma Jannelli (Class of 2017) and Chloe Jannelli (Class of 2020)

Total time: 55 min
Active time: 45 min
Level: Easy

Ingredients (makes 4 servings)

– 1 pound red-skinned potatoes, sliced 1/3 inch thick
– Kosher salt
– 2 tablespoons dry white wine
– 10 ounces haricots verts or thin green beans, trimmed
– 4 large eggs
– 1/4 cup white wine vinegar
– 1/2 shallot, minced (about 2 tablespoons)
– 2 tablespoons dijon mustard
– 1 tablespoon chopped fresh thyme
– freshly ground pepper
– 3/4 cup extra-virgin olive oil
– 8 cherry tomatoes or small cocktail tomatoes, halved or quartered
– 1 head Boston lettuce, leaves separated
– 6 radishes, trimmed and quartered
– 2 5 1/2-ounce cans Italian or Spanish tuna packed in olive oil, drained
– 1/2 cup nicoise olives


1. Put potatoes in a medium saucepan, cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
2. Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
3. Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
4. Make the dressing: whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
5. Toss the tomatoes in a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss.
6. Quarter the hard-cooked eggs.
7. Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-boiled eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.

Irish Stew

Shared by the family of Seafra Meenan (Class of 2017)

Total Time: 60 min
Prep: 20 min
Cook:40 min
Plus 2 hours 30 mins to make the stock
Serves: 8 to 10


– 3 middle necks of lamb (ABOUT 1.8KG/4LB). You need to end up with about 950g of pure meat (can use beef also)
– 650g flowery potatoes such as King Edwards
– 650g waxy potatoes such as Desiree
– 1kg carrots
– 2 onions
– ½ TSPN fresh thyme leaves
– chopped fresh chives and parsley to garnish

– bones from the lamb if using lamb
– 1 large carrot quartered
– 1 onion quartered
– ½ celery stick quartered
– 1 bay leaf
– 1 large sprig of thyme
– a generous sprig of parsley
– 6 black peppercorns lightly crushed


1. Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 1⁄4 pints water. Bring to the boil and simmer uncovered for 2 hours.
2. Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/21⁄4 pints. (You can make the stock the day before – keep it in a covered container in the fridge, or freeze it for up to 3 months.)
3. Make the stew. Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.
4. Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.
5. Add the floury potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.
6. Add the waxy potatoes and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover (don’t stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge). Garnish and serve.

Four Quick Meals

Shared by the family of Natasha Jones (Class of 2015)

These are meals that I don’t have a name for, or photos, but they are quick, easy and delicious, and so have earned a place in my Recipe Book!

Quick Meal 1 – Curry Chicken
Mix 2 small chopped onions 2 tbsp butter, turmeric, 2 tsp curry powder (or to taste). Microwave on high for 3 minutes. Add 500g sliced chicken breast, 1 cup chicken stock and cook on medium high 10 minutes.
Add 1 tbsp cornflour and cook on high for 3 minutes. Serve with steamed rice.

Quick Meal 2 – Chicken Casserole
Separate meat and bones from a BBQ chicken. Put meat in a casserole dish. Top with sliced onion and broccoli. Mix a can of cream of chicken soup with a carton of sour cream and curry. Pour over chicken and veggies. Bake at 350°F/ 180°C for 20 minutes. Sprinkle cheese on top and bake for another 10 minutes.

Quick Meal 3 – Potatoes and Veggies Omelette
Brown chopped onions in a frying pan. Peel and grate 2 potatoes and add to the onions. Cook until soft. Add other veggies of choice – chopped carrot, broccoli, beans, corn, capsicum, peas etc., cook for 2 minutes and take off heat. Beat together 3 eggs, ½ cup milk, and 1 cup grated cheese. Add mixture to the frying pan with veggies and cook like an omelette. When bottom is set, flip over or put the frying pan under a grill(Be careful if the frying pan handle is plastic!). Cook for 3 minutes or until dish is cooked. Serve sliced. Can be eaten cold for lunch next day!

Quick Meal 4 – Rice and Tuna Casserole
Mix together 2 cups cooked rice, 1 can “Cream of…”soup (chicken, mushroom etc.), 1 chopped onion, small tin of evaporated milk, 425 g tin of tuna, and grated cheese. Put the mixture in microwaveable casserole dish. Microwave for 10 minutes on high. Melt butter and mix with breadcrumbs or crushed cornflakes. Top casserole, and cook in microwave on medium for 10 minutes.

The Potato Thing

Shared by the family of Kianu Taylor (Class of 2015)

– 1/3 cup margarine
– 1 cup chopped onions
– 1 32 oz bag frozen Southern-style hashbrowns
– 5 eggs
– 1 cup (or more) chopped ham (or hot dogs)
– 1 cup shredded sharp cheese

1. Saute onions in margarine, add potatoes and cover pan, stirring often
until brown.
2. Add salt and pepper as desired.
3. Beat eggs and pour evenly over potatoes.
4. Cover with ham and shredded cheese.
5. Cook until eggs are done. Top with ketchup or salsa.

Potato Pancakes

Shared by Monna McDiarmid

– 2 boiled potatoes – drained and grated potatoes
– 1 egg
– salt
– 2 tbsp flour

Fry in a bit of oil and margarine (not too hot)

* Topping Variations: Apple sauce, jam, brown sugar

Spanish Tortilla

Shared by Monna McDiarmid and Damien Pitter

This is a recipe we learned to make when we lived in Barcelona.

– 4 eggs
– 1 small potato, peeled and chopped into 1cm cubes
– 1/4 yellow or white onion peeled and finely chopped
– 1 clove of garlic, crushed or finely diced
– Olive oil
– Salt

1. Boil 1 liter of water and add a teaspoon of salt
2. Add the potato cubes and boil for about 5 minutes to soften
3. Drain the cubes.
4. In a saucepan add 3-4 tablespoons of olive to generously coat the pan and heat over a low-medium flame (4 on 10).
5. Add the potato cubes, onions and garlic and stir occasionally until onions are soft.
6. Beat 4 eggs separately in a bowl and add a pinch of salt.
7. Add the potato and onion to the egg bowl allowing them to be fully coated by the eggs. Add more oil to the pan if necessary to coat the entire surface.
8. Allow to cook until most of the surface is more like jell-o than runny egg then grab a large plate and slide the tortilla onto the plate.
9. Here comes the fun part: Using the plate, flip the tortilla back on to the saucepan to allow the other side to cook for another minute or two then slide the tortilla back on to the plate.
10. Allow 10-15 minutes to cool and enjoy!

Cauliflower Soup

Shared by Damien Pitter

– 1 head of cauliflower
– 2 potatoes
– 1 chicken bouillon cube
– 3 cloves of garlic
– 1 tbsp butter
* Must have blender for this recipe

1. Cut up a head of cauliflower.
2. Peel and chop up 2 potatoes.
3. Boil the cauliflower and potatoes with one chicken bouillon cube until the vegetables are soft. Note: It is better to use too little water and add more than to add too much water and to have to pour some off at the end. This is because you are pouring off nutrients and flavour with the water.
4. Place cauliflower, potatoes and water into blender. Liquify. This will be the consistency of your soup — like a watery milkshake.
5. Melt a tablespoon of butter in the bottom of your soup pot. Add 3 cloves of chopped garlic. Let that sizzle for a minute.
6. Pour the contents of the blender back into the pot.
7. Mix and cook for 5 more minutes.
8. Add salt or seasoning salt to taste.
As a variation, you can add a spoon of curry powder for a slightly different flavour. This soup can be made with broccoli.

Scalloped Potatoes

Shared by Monna McDiarmid

– 6 or 8 potatoes – sliced
– 1 cup flour
– salt and pepper
– milk
– chopped onions

1. In a greased casserole dish, spread a layer of potatoes, sprinkle with flour, slat and pepper and top with onions.
2. Repeat until ingredients reach top of casserole – dot with butter and add milk.
3. In conventional oven – cook for one hour. In a microwave – cook until soft.

Stir-fried Vegetables

Shared by Monna McDiarmid

– 2 tbsp (25 ml) Olive oil
– 2 garlic cloves, crushed
– 2 cups (500 ml) thinly sliced onions
– 2 cups (500 ml) thinly sliced turnips
– 2 cups (500 ml) thinly sliced carrots
– 2 cups (500 ml) thinly sliced zucchini
– 2 tbsp (25 ml) chicken stock or water
– ¼ cup (50 ml) chopped fresh basil
– Salt and freshly ground pepper to taste
– Substitute potatoes, sweet potatoes, parsnips or celery, if desired.

In a large skillet or wok, heat oil, on high heat, until hot.  Add garlic and onions and stir-fry for 1 minute.  Add remaining vegetables and stir-fry until vegetables are slightly limp.  Add stock, cover and simmer 3 minutes or until vegetables are crisp-tender.  Stir in basil, salt and pepper to taste.