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Baked tortilla espanola: potatoes, onions, garlic, eggs and Rubbo Salt!
Red potatoes, olive oil, onions, garlic, butter, eggs, cheese
Heat oven to 425.
Slice the potatoes and parboil. Heat the frying pan, put in the olive oil, chopped or sliced onions, chopped garlic. Cook til onions and garlic are translucent. Add the drained potato slices, stir carefully to cover the potatoes thoroughly with the oil. Add butter. Beat the eggs in a bowl, and pour over potatoes. Bake in oven for 25 minutes.
Donald and I first tasted a tortilla espanola when we were in Spain, sampling the delicious tapas at a tapas bar in Madrid, and we fell in love with the dish.
Boost the flavor of vegetables, fish, chicken, pork, beef, lamb, soups, stock, dry rub, marinade, sauces, etc.
Rubbo Salt of the Earth is healthy, life-sustaining and food-enhancing! Handcrafted with love.
Sauteed organic vegetables.
Assorted vegetables, chopped garlic, Rubbo Salt of the Earth, olive oils
Add olive oil to frying pan, medium heat. Add Rubbo Salt to the oil. Add the vegetables that take longer to cook to the pan, such as carrots, and cook until tender, stirring frequently. Add the other vegetables and continue cooking until all vegetables are the perfect tenderness.