Eating Dinner With My Family

I got this recipe from The Food Network Magazine.   While it wasn't bad, it was very plain and the addition of some parm and hot sauce make it better but I don't see us making it again.  We deleted the recipe from our database. Spanish Tortilla Prep Time: 16 min, Cook Time: 24 min Serves: 4 Ingredients 1 cup pure olive oil 4 medium russet potatoes, peeled and sliced inch thick 1 large onion, thinly sliced Kosher salt and freshly ground pepper 4 large eggs 1 cup fresh parsley 1/4 cup diced jarred piquillo or roasted red peppers Juice of 1/2 lemon Directions Preheat the oven to 375 degrees F. Heat the olive oil in a 10-inch ovenproof nonstick skillet over high heat. Add the potatoes, onion, 1 1/2 teaspoons salt, and pepper to taste. Cook, turning occasionally, until the potatoes are tender, 10 to 12 minutes. Meanwhile, beat the eggs in a large bowl until foamy. Set a colander in another large bowl and transfer the cooked potatoes, onion and cooking oil ...

I figured I would make my first entry a list of any tips or hints to make cooking easier and just add to it as I think of them or as I use them in a recipe. They may be common sense but they were things that made cooking easier that I had to learn and/or they were thought to be by my friends and family 1)   General Keeping Fresh Herbs :  Keep your freshly cut herbs longer in the fridge by treating them like cut flowers.  Place them in a tall glass with water.  (I have my old POM  tea containers that are the perfect tall cylinder for it.  The ones in the produce section.) They will last at least twice as long (if not more) than just keeping them in the hydrator.   Tomato Paste :  I almost never had a recipe that called for the entire can of paste.  It is usually just a tablespoon or two.  I portion out tablespoons worth on to a plate and freeze them, then, once they are hard, pop them into a ziploc bag.  Now whenever yo...