Spinach Omelette Provence Style

In the Provence this dish is called Troucha, which means omelette. You can use spinach greens or Swiss chard for this dish.

My recipe comes from Toulon and adds anchovies for an extra kick. This turns a rather mild dish into a wonderful light lunch choice, which can be accompanied by a simple green salad.

Spanish Vegetable Torte

Tortilla de Legumbres, a variation of the popular Torta de Patatas, a staple in many Spanish households. Cut into 2 x 3 inch (5-7 cm) rectangles it is also a tapas dish. Sometimes the expression torta de legumbres is used instead of tortilla. The latter is just the diminutive form of torta. Very practical, you can use many of the odds and ends in the vegetable bin of your fridge.

Omelette with Peppers and Tomatoes

Omelette aux Poivrons et Tomates, the Provençal version of a popular dish in the Mediterranean region: light, healthy and easy to prepare. I use it both as a main course or as part of a cold buffet, when friends come over. This dish tastes great warm or at room temperature, a favorite at many tapas bars in Spain.

Serve with a green salad with Creamy Cucumber Dressing and a crusty white bread.

Beef, Chorizo and Chickpea Pie

A modern twist on a traditional beef pie, Spanish flavor included. A spicy chorizo touch mellowed by tomatoes, chickpeas and sherry vinegar. It is hard to get a more satisfying combination of flavors.

Caramelized Garlic Tart

savory tart loaded with enough garlic to ward off the most stubborn of vampires. But no worries, caramelized garlic brings out its natural sweetness. This delicious recipe from the South of France is a great choice for a party, light lunch or a picnic.

Chicken, Bacon and Leek Pie

is hard to pass this combination. Creamy chicken with leeks perked with pancetta. By all means one of my favorites. For an extra twist sprinkle Parmesan on top. A sure winner.

Serve it with a green salad