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Paella Spanish Omelette Help (Email)

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Paella Mixta Preparation: 1 hr 20 min  Difficulty: medium     Persons: 4 Ingrendients: 2 cups of rice.               5 cups of fish soup.                100 gr.  french beans.               1 red pepper (sweet).                1 green pepper (sweet).                100 gr.  rice prawns (these are small size                prawns, not peeled).                1 teaspoon salt.                2 spoons of olive oil.                2 cloves of garlic.                1 safron sprig ,  or yellow food coloring                 (temruki).                250 gr. clean mussles.                100 gr. clams,               200 gr. shells.                3 chicken breasts.                Oil for frying the chicken(corn oil)  Preparation: Wash the vegetables and cut into thin stripes ,the pepper longside and the beans cross side . Crush the garlic cloves . Cut the chicken breast into longside stripes,1 cm wide,  heat the oil and fry. Fry the prawns  (1 minute). Add the safron and /or the coloring into the soup . In the Paella pan, add a bit of olive oil and cook the vegetables for ten minutes ,be careful not to burn them, add the garlic and stir for one more minute.  Add the soup, the rice, the salt  ,the chicken , the clams, the shells , the mussles , the olive oil and the prawns (try to arrange in a circle on top of the rice and the vegetables).  Cook over low fire till the soup almost evaporated, should the rice stay hard then add a 1/4 of a cup of water and leave over fire a bit more . Once the rice is cooked remove from fire and leave for five minutes, pan covered before serving   Spanish Omelette Preparation: 30 min  Difficulty: low     Persons: 4 Ingrendients: 1 small onion.               2 large potatoes.                5   eggs.               1/2 tbsp. baking powder                1/2 tbsp salt.                olive oil                 Pinch of ground balckpepper                  Preparation: Peel the potatoes, then slice into small dices.  Peel the onion , then cut it into small pieces. Heat Heat a small amount of olive oil (3 spoons) in a frying pan, and saute the potatoes till soft, then add the onions and saute with the potatoes for 5 more minutes. In a separate bowl, break the eggs, add the salt, blackpepper, and the baking powder. Beat with a fork or whisk for a few minutes. Pour the potatoes and onion mix over the eggs and whisk for 2 minutes. In the frying pan heat some olive oil (3 spoons) , then pour in the mix. Cook on low fire, till the omelette is getting a golden color . Put a plate on top and turn it over, you get the omelette on the plate. Slide it back to the pan , easy!. cook for few more minutes on low fire till golden. Spanish Omelette, or tortilla as cold in Spain, is very tasty in fresh baguette with fried green pepper , topped with a bit of mayonaise. Excellent for tapas .   www.alaba.com ,all rights reserved.