Spanish Tortilla- Tapa or side dish

This is an amazing way to put potatoes together in a different way.  Serve it with a garlicky mayo for lots of love.
1 1/2 C Olive Oil
2 lb. Yukon Gold Potatoes, peeled, quartered and sliced (about 1/4")
1 White onion, quartered and thinly sliced
2 1/2 tbs Kosher salt
8 Eggs beaten

Heat olive oil in ovenproof skillet over medium heat.  Add potatoes, onion and salt.  Coat potatoes with oil, turn to medium-low heat.  Turn frequently until tender (about 25 min.)

Transfer potatoes and onion to large bowl, add eggs and combine, do not break potatoes.

Heat 3 tbs. reserve oil over  medium head.  Add egg-potato mixture. Stir until eggs start to set (eggs will look scrambled). About two minutes.  Spread mixture in an even layer; reduce heat.  Preheat broiler.

Transfer skillet to oven cook for about two minutes. Remove from oven.  Invert large plate over skillet, hold firmly and flip releasing tortilla onto plate.  Let sit at room temp. for at least twenty minutes.

Creamy Polenta

This dish is a perfect accompaniment to a great veal dish or chicken or fish with an Italian flair. It is definitely on my top 10 most palatable foods.

1 Tbs basil infused olive oil
1 Large shallot (diced)
In sauce pan heat olive oil, add shallots and cook for 1 minute.  Remove from heat and set aside.

1 1/2 C Chicken Stock
1 1/2 C Whole Milk
Sea Salt
Pepper
3/4 C White Corn Meal
1/2 C Romano Cheese
In sauce pan bring first 4 items to a boil.  Add corn meal slowly and whisk until creamy (8-10 minutes).  Stir in cheese.

Ready to serve :)