Desayuno-Breakfast

Heat oil in 10-inch nonstick skillet until hot.
Layer potato and onion slices alternately in skillet.
Cook over medium-low heat, turning frequently, until potatoes are tender but not brown, about 12 minutes.
Remove potatoes and onion with slotted spoon; drain, reserving 3 tablespoons oil in skillet.

Beat eggs, 1/4 teaspoon of the salt and the pepper in large bowl; gently stir in potatoes and onion. Sprinkle remaining salt over potatoes.

Heat oil in skillet until hot; pour egg and potato mixture into skillet. Cook uncovered over medium-low heat until potatoes begin to brown on bottom and edge of omelet is firm (center will be wet), about 7 minutes.

Shake pan occasionally to prevent omelet from sticking. Place large plate over skillet; invert omelet on plate. Slide omelet back into skillet. Continue to cook over medium-low heat until eggs are set and potatoes are golden brown, about 2 minutes longer.
Turn onto serving plate; cut into wedges to serve.

Procedure:

* Preheat oven to 375°F.
* Cook potatoes in boiling water until tender.
* In a nonstick pan, add oil or vegetable spray and warm at medium heat.
* Add the onion and sauté until brown. Add vegetables and sauté until tender but not brown.
* In a medium mixing bowl, slightly beat the eggs and egg whites, pepper, garlic salt, and mozzarella cheese. Stir egg-cheese mixture into the cooked vegetables.
* Oil or spray a 10-inch pie pan or ovenproof skillet. Transfer potatoes and eggs mixture to pan. Spread with parmesan cheese and bake omelet until firm and brown on top, about 20-30 minutes.

Cierna la harina con el Royal, azúcar y sal.
Bata el huevo con la leche y mantequilla derretida.
Añádalo a la harina y mézclelo todo bien. Vierta la mezcla por cucharadas sobre una plancha caliente engrasada con mantequilla. Cuando empiece a burbujear vírela para que se dore del otro lado. Use aproximadamente un cuarto taza de mezcla para cada torta. Si desea que queden más finitas aumente la cantidad de leche. Salen aproximadamente 16.
Sírvalas calientes con mantequilla y almíbar, melado o sirope de maple.

Preheat oven to 400 degrees.
Lightly grease a muffin pan. In a large bowl, combine flour, baking powder, sugar, and salt.
With a pastry blender or two knives, cut in butter or margarine until particles are the size of small peas; make a well in the center.
In a small bowl, combine eggs and milk; add all at once to the well in flour mixture, stirring just until moistened. Fold in orange zest and blueberries.

Fill prepared muffin cups 2/3 full. Bake 25 to 30 minutes or until golden brown. Remove from oven and immediately remove from pan. Serve warm or at room temperature.

Preheat oven to 450 degrees F. Grease a 9x13-inch baking pan.

Slice the bread into 12 to 14 slices about 1/4 inch thick; place on an ungreased cookie sheet.
Whisk eggs, milk, baking powder, and vanilla extract together; slowly pour mixture over the bread, turning to coat the bread completely. Cover with plastic wrap and refrigerate for 1 to 2 hours or overnight.

Combine blueberries (don't defrost frozen fruit), cinnamon, sugar, and cornstarch and then place into prepared baking pan. Place bread (wettest side up) on the berry mixture. Wedge slices in tightly, cutting some pieces to fit, if necessary. Brush tops of bread with melted butter. Bake 20 to 25 minutes or until the toast is golden and the berries are bubbling around the sides.

Remove from the oven and sprinkle with powdered sugar. Let sit for 5 minutes before serving. Serve by turning the bread over so it is topped with the blueberry sauce.