Spanish Tortillas

2 Tbsp Olive oil
1 pond all purpose potatoes (2 large) diced
1 medium onion, sliced
1 medium green pepper, diced
3/4 tsp salt
8 large eggs
1/4 tsp black pepper
1 can (14 1/2 oz) diced tomatoes, drained
1/2 c water
1/2 c chopped pimiento-stuffed olives (Salad olives)... optional
fresh chives for garnish

In a nonstick, oven safe, 10-inch skillet, heat olive oil over medium heat. Add potatoes, onion, green pepper, and 1/4 tsp salt and cook until vegetables are tender, about 20 minutes.

Meanwhile, preheat oven to 400 degrees F. In a medium bowl beat eggs, pepper, 1/2 tsp salt and 1/2 c water with a whisk or fork. Stir in tomatoes and olives, if desired. Stir egg mixture into potato mixture and cook, covered for 5 minutes, or until egg mixture begins to set around edge. Remove cover and place skillet in oven. Bake 15-20 minutes, until egg is set.

Alternative (if cookware is not oven safe):

Do as above, except transfer potato mixture to an oven-safe bake ware, add egg mixture and bake for same time given.

Let cool before cutting. Garnish with chives.

Hot Mustard

Ingredients:
1/2 Cup Dry Mustard (or one 2 oz. can Coleman's)
1 Cup Sugar
2/3 Cup Vinegar
3 Eggs

Directions:
In a sauce pan whisk together the dry ingredients until well blended. In a separate bowl mix the eggs and vinegar thoroughly. Add the liquid to the mustard mixture and whisk until completely blended (no lumps). Slowly cook over low heat for about 10 minutes, stirring constantly with a wooden spoon. Remove from heat as soon as it starts to boil. Cook slowly so eggs do not overcook.

Once thickened, transfer to a glass bowl to cool.

Serve warm or cold.

Keeps in refridgerator for about a month.