Tired making the same old breakfast and brunch recipes? Try something with a Spanish twist: Tortilla de Patata. The Spaniards combine their eggs, onions, and potatoes to make a thick omelet-style tapas dish. It’s a different take on scrambled eggs with a side of potatoes!

This easy to make, hearty recipe combines layers of potatoes nestled with eggs, onions, and bright orange saffron. What I love about this recipe is that it uses ingredients we all have at home.

Tortilla de Patata is a quick dish that’s versatile: it not only makes a great dish for breakfast or brunch, it’s hearty enough for dinnertime as well. It’s equally good served hot or cold. Delicioso! View recipe

Many of us have heard of romesco sauce, eaten romesco sauce, and wished we had a good recipe for romesco sauce. Well, that wait is over, because I have a great recipe for you. But the question remains: just what is romesco sauce?

Simply put, romesco sauce is from Catalonia, an area in eastern Spain, and the key ingredients are red bell peppers, almonds, and pimentón (a Spanish smoked paprika). A friend once jokingly called it the Spanish version of ketchup, but romesco has a wonderful depth to it that elevates it way beyond a condiment. The almonds add a nutty flavor, and give the peppers a smooth texture, while pimentón adds a distinctive, smoky aroma.

This recipe calls for shrimp, but romesco is delicious on all kinds of fish, chicken, even as a spread on bread. Take your first bite, close your eyes, and the flavors in this dish will transport you to Spain.

Note: begin by blistering the red peppers in a broiler on high. “Blistering” peppers pronounces the sweetness, adds flavor, and also creates space between the skin and the fruit of the pepper. The more charred the peppers are, the easier they will be to peel. View recipe

This recipe came about when my friend Jen texted me to tell me she had just tasted an incredible soup from Piccino, an intimate restaurant in the Dog Patch neighborhood in San Francisco. It’s Red Lentil and Spinach Soup, and she insisted that I had to make it immediately. Since I always take on a challenge, I got right to work, so here it is.

My version includes the Indian spices of turmeric, mustard seeds, cayenne pepper, cumin and coriander. These create an explosion of flavors against the backdrop of the earthy red lentils. (The brown mustard seeds also give the soup a nice mild aroma.) And last but not least, spinach is added as a garnish at the end, which gives the soup texture and color: just add a small handful of leaves on top!

This soup is filling, but light in texture. It can warm the bones on a chilly day or evening, and the fresh ingredients make this a healthy meal. Also, red lentils have a short cooking time, which makes this soup perfect for last minute preparation. Serve it up and impress your friends, restaurant style. View recipe