Everything is better with avocado, and a BLT is no exception! To enhance its flavor, we have added a squeeze of lime juice. Brushing the bread with olive oil before toasting makes for a delicious warm sandwich.
- Position a rack in the middle of the oven and heat the oven to 350°F.
- Lay the bacon strips touching side by side on a rack set over a 13×18 rimmed baking sheet and bake until the bacon is browned and crisp, about 20 minutes. Remove from the oven and transfer the bacon to a plate.
- Put the slices of bread on the same rack and brush with the olive oil. Season with salt and pepper, and toast in the oven until the edges are browned but the bread is still soft, about 8 minutes.
- Remove the bread from the oven and, while still warm, scoop about one-fourth of an avocado on each piece of bread and spread with a knife. Season the avocado with more salt and pepper, and squeeze the lime halves over the avocado. Divide the tomatoes and lettuce leaves, and then the bacon among half of the slices and top with the other halves. Cut the sandwiches in half and serve.
A traditional tortilla española is delicious, but it takes a bit of work—and some dexterity to flip. This quicker version uses a “crowded sauté” method to cook the potatoes until golden and crispy in a skillet. Don’t be tempted to use less oil—the generous amount is key to the crispy, golden texture of the potatoes and to the “fried” edges of the eggs. Serve this for breakfast, supper, or as a tapas.
- In a medium (10-inch) oven-safe cast-iron or nonstick skillet, heat the olive oil over medium-high heat. When the oil is hot, add the potatoes and 1/2 teaspoon salt. Stir well, cover (with the lid slightly askew), and cook, stirring frequently, until most of the potatoes have taken on some golden browning. (Take care when removing the lid as the steam will sputter.) Listen–the oil should be gently sizzling. If the potatoes are cooking too fast, turn the heat down a bit.
- Uncover, reduce the heat to medium (if you haven’t already), add the shallots and 1/4 tsp. salt, stir, and continue to cook, stirring occasionally, until the shallots are softened and the potatoes are a deep golden brown, about 5 to 7 minutes.
- Heat the broiler on high and arrange a rack 6 to 8 inches from the element.
- In a bowl, whisk the eggs with 1/4 tsp. salt until well combined. Stir the potatoes and shallots, season with pepper, and pour the mixture into the skillet. Quickly and gently, use the spatula to redistribute any potatoes that have clumped together (if necessary). (Some of the potatoes will be poking above the egg.) Let the eggs set completely around the edges, about 2 minutes. Put the skillet on the rack under the broiler and cook until the top is fully set and lightly browned and the edges of the tortilla are puffy, 2 to 3 minutes.
- Remove the skillet from the oven and let sit for 5 minutes. Slide the tortilla out of the pan onto a wooden cutting board and cut into wedges or squares. Serve hot or at room temperature.
- In colander, rinse potatoes under cold running water; pat dry.
- In large skillet, heat oil over medium-high heat; add potatoes, stirring to coat with oil. Cook, without stirring, for 5 minutes or until browned on the bottom.
- Reduce heat to medium. Sprinkle potatoes with rosemary, stirring to combine well. Cook, stirring occasionally, for 12 minutes or until potatoes are well browned and tender. Transfer to serving dish; season with salt to taste.
Recipe provided by Chef Sharon Sanders
- In large nonstick skillet, heat oil over medium-high heat; cook potatoes, stirring to coat with oil, for 5 minutes or until browned on bottom.
- Reduce heat to medium. Stir in oregano. Cook, stirring occasionally, for 12 minutes or until potatoes are tender and browned. Sprinkle with salt.
Recipe provided by Chef Sharon Sanders
