Tortilla Española (Spanish Omelet)
Peel potato and dice very fine. Fry in one-third inch olive oil until done. Beat eggs and add potatoes and dash of salt. Mix together and pour into frying pan. When bottom side is done, flip omelet over and cook other side.
1 fresh tomato
1 slice meat
1 bread roll
Cut roll and tomato in half. Press cut side of tomato into open bread surface until bread becomes moist with juice of tomato. Sprinkle with olive oil. If desired, add slice of ham or other meat.