Cooking With Potatoes
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Can't find pictures of my tuna/green bean stuffed potatoes but they look something like this. Let your imagination soar with twice baked potatoes:
TATOR TOT CASSEROLE- very popular in Utah
The REAl Spanish Omelet below (I actually fry mine into individual shapes instead of making a whole "pie' shape)
So versatile is the potato.
It’s orange; it’s yellow; it’s white; it’s sweet.
It’s baked or boiled; it’s mashed or fried.
It’s served with poultry, with fish or with meat.
I love to cook, and I have for you
three recipes for potato dishes.
Not too expensive, they’re easy and fast.
But best of all, they are most delicious!
A Tator Tot casserole I love to bake.
With my company, it’s always a hit.
Ground beef fried with onion is mixed with creamed soup
and the bag of tots! Bake with cheese over it!
From my childhood comes the twice baked potato.
I’m sure you’ve heard of it – bacon and cheese.
But try some canned tuna with canned green beans.
Top with good cheese; microwave; it’s a breeze.
Last is a recipe that I obtained
from the time that I spent in Madrid.
The Spanish omelet’s really big there.
This is a recipe that I “redid.”
I fry chopped potatoes and onions in oil.
Salt and pepper it; drain off the oil when gold.
Stir in lots of eggs till it’s moist and thick.
In omelet shapes this mixture should hold.
Onto a large griddle, pour each omelet shape.
Turn them like pancakes when each side is done
I’ve Americanized it by adding Tabasco,
melting cheese on it too; this food is so fun!
These are just three dishes made with potatoes.
I have many more. Do you think you could make
at least one of these I’ve described? Let me know!
And I hope you already know how to bake!
July 28, 2019
For Chantelle Anne Cooke's Cornucopia Cooking Poetry Contest
Copyright © Andrea Dietrich | Year Posted 2019
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