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• Tortilla de Patatas

2/3 cup/150 ml olive oil
2 ¼ pounds/1 kg large potatoes, peeled
and thinly sliced
2 tsp salt
6 eggs

Heat a scant ½ cup/100 ml of olive oil in a heavy iron pan.  Put the sliced potatoes into the pan, season with 1 tsp of salt and toss once in the oil.  Then reduce the heat and fry the potatoes for 15-20 minutes, turning them occasionally.  Drain off the surplus oil.  Beat the eggs with 1 tsp of salt until they are frothy, using a whisk.  Carefully fold in the sliced potatoes and then leave the entire mixture to rest for a time.  Heat the remaining oil in an iron pan and put the potato and egg mixture into it.  Smooth it out and let it thicken for a few minutes on a low heat.  Turn the potato omelet over with the help of a plate or a lid and brown it in the same way on the other side.  Serve hot or cold.

• Gazpacho Andaluz

2-3 slices of white bread
generous 1 pound/500 g ripe tomatoes, skinned, seeded, and diced
1 cucumber, peeled, seeded and diced
1 green bell pepper, seeded and diced
3-4 cloves of garlic, peeled and diced
½ cup/125 ml olive oil
Salt
2-3 tbsp wine vinegar or sherry vinegar

To garnish:

Cubes of white bread
Small cubes of tomato
Bell pepper, diced up small
Diced onion
Cubes of ham
Hard-cooked egg, diced up small

Roughly break up the white bread, and pour some water over; then leave to soak for at least 30 minutes.  Put the tomatoes, cucumber, bell pepper, and garlic in a blender, then add the bread, and finally the oil, and purée the whole mixture.  Add enough water as necessary to give the soup the required consistency.  Then, if necessary, pass the soup through a fine sieve.  Season with salt and vinegar.  Place the gazpacho in the refrigerator for a minimum of 1 hour.  Serve it very cold with separate bowls of white bread cubes, small pieces of bell pepper, diced onion, cubes of ham, and diced hard-cooked eggs, which each person mixes into their soup themselves!