Artichoke Quiche:
2c. shredded potatoes, thawed
1/8 tsp. pepper
1/4 tsp. salt
(12-oz.) marinated artichokes
1 small onion, finely chopped
4 eggs, large
1/4 c. seasoned, dry bread crumbs
(8-oz.) cheddar cheese, grated (@ 2 cups)
2 T. parsley, finely chopped
1/8 tsp. oregano
1/8 tsp. Tabasco sause

Lightly butter a pie tin or 4-5 medium ramekins. Salt andpepper potatoes to taste. Press a thin layer of thawed potatoes into pie plate or divide potatoes equally between the ramekins and press. Bake for 15-20 minutes or until brown in a 425 F oven. Meanwhile, mix the remaining ingredients. /take pie tin or ramekins out of the oven, ensure potatoes completely covers the bottom of the cooking surface, if needed place more thawed potatoes on the surface. Pour the egg mixture over the potatoes (ramekins should be about 3/4 full). Bake at 375 F for 30-35 minutes or until the center is set. Let cool for 5 minutes. Cut pie tin quiche into 6 or 8 servings. If using ramekins, with a knife to score the edge to loosen the quiche from the ramekin. Use a spoon to remove the quiche and plate.

Serves 4-5.

Classic Spanish Tortilla

1/8 - 1/4 of an onion, cut in thin slivers
2 potatoes, thinly sliced
3T. olive oil
4 eggs
pinch of salt and pepper

Pour oil into a median fry pan, set heat on a low-medium setting. Place one layer of sliced potatoes in skillet, alternate with one layer of onion and repeat layering. Cook for 10-15 minutes; watch closely so potatoes and onions do NOT burn. Meanwhile, lightly beat eggs in a large bowl, season with salt and pepper. Remove Potatoes and onions, drain, reserve oil. Mix potatoes and onions with beaten eggs. Heat the reserved oil in a skillet, adding more, if needed. Pour the egg/potatoes mixture into the fry pan, spreading evenly. Cook over low-medium heat until eggs nearly set. Place a plate over the pan, and carefully invert the pan so tortilla drops onto the plate. Return tortilla to pan, placing the previous top side so it is now on the bottom of the pan cooking this side for 2-3 minutes. Take off the heat, let it cool for 2-3 minutes. Cut in half.

Makes two servings.