Spanish Omelette and Shrimp & Grits

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Compliments of: Valley Cafe

Spanish Omelette (Our version of Tortilla Espanola, the national dish of Spain)

  • 3 Eggs Beaten
  • ¼ Cup Olive Oil
  • ¼ Cup diced onion
  • ¼ Cup Thinly sliced potatoes
  • ¼ Cup Spicy Chorizo Sausage, Crumbled
  • Provolone or manchego cheese-to taste


Put the oil in a 10 inch skillet and heat till hot but not smoking.  Put the potatoes , onion, and sausage in the pan and sauté until almost done.  Add the eggs to the pan and cook until they are starting to set.  Flip the omelette and cook until done to your liking-  put the cheese in, fold it in half and enjoy!



Shrimp and Grits

  • One serving of your favorite recipe of grits
  • ¼ Cup of cheddar cheese
  • 6-8 shrimp,  peeled and deveined
  • 1 clove minced garlic
  • 1 T of your favorite Cajun seasoning
  • 2 T Butter
  • Splash of heavy cream (Optional)


Prepare your grits and add the cheese and stir until melted, keep warm.  Heat a 10 inch skillet and melt the butter.  Add the shrimp, garlic and seasoning and sauté until the shrimp are cooked through.  Add the splash of cream, toss and re-season if necessary.  Put the cheesy grits in a bowl and arrange the shrimp on top, spoon remaining sauce over the top and serve HOT!   A little (Or a lot) of Louisiana Hot Sauce on top would be great too!

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