Tortilla Espanole

Ingredients:
1/2 cup each olive and canola oils
1 onion , medium chopped
3 cloves garlic, minced
3 cup fingerling potatoes, peeled, thinly sliced, salt
1/4 t sea salt
4 eggs

Procedure:
In an 8-inch nonstick skillet, cook onions in oil
Cook on high for 2 minutes. Add garlic and cook 3-4 minutes do not brown
Reduce heat to low and cook until onions are translucent, 15 minutes
Layer potatoes in pan to cover onions. Gently stir frequently, trying not to break potatoes
Continue cooking for about 20 minutes
Beat eggs with salt until frothy fold in potatoes and let rest for a couple minutes
Heat oil in an iron pot and add the egg mixture  into it
Let mixture thicken on low heat
When most of liquid evaporates flip over omelet with plate and continue browning
Serve immediately or at room temperature.

Cured Salmon

High end dish with little work, makes this a go to item.
Get a nice side of salmon, about 3 pounds, dill , salt, sugar, and white pepper.

1 Side of high grade salmon, remove bones, skin on
1cup dill, chopped
8 ozs. Kosher salt
8 ozs. sugar
1 t white pepper

Combine dill, salt, sugar, and pepper
Spread 27 inch wide foil on counter, top with plastic wrap
Place salmon, skin side down, in center of plastic
Top salmon fully with spices
Enclose salmon on all ends,sealing it
Place salmon on board its size, top with other
wrap or tie for easy turning
Place in fridge in glass bowl with sides for 48 -60 hours
turn every 12 hours
To serve: unwrap salmon, remove skin and slice thinly