Spanish Frittata

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Eggs make a great meal for kids on their own for the first time because they're cheap. Omelets, though, can be difficult for a beginning cook to master. That's why this simple egg dish -- combining the ingredients of a Spanish tortilla with the technique and appearance of a frittata -- is so appealing: No flipping or folding required.

This recipe is fairly plain, but it's easy to liven up with a handful of diced ham or bacon, chopped tomatoes, mushrooms, roasted peppers or whatever other vegetables tickle your fancy. And don't forget the cheese.

• 2 tablespoons extra-virgin olive oil
• 1/2 onion, chopped (about 3/4 cup)
• 1 large potato, peeled, cooked and cut into 1/2-inch cubes
• 1 1/2 teaspoons coarse salt
• 8 large eggs, beaten

Preheat the broiler.

Heat a 12-inch cast-iron or nonstick oven proof skillet over medium heat. Swirl in the olive oil. Add onion and saute until translucent, about 3 minutes. Add the potato and 3/4 teaspoon of the salt. Continue to cook and occasionally stir until the onion and potato are slightly browned, 5 to 6 more minutes.

Add the eggs and the remaining 3/4 teaspoon salt. Swirl them around the pan and lower the heat. When the eggs are set on the side but the top is still loose, place the pan under the broiler for 2 minutes. The tortilla will turn slightly golden and puff up before it settles. Cut into wedges to serve. (We sprinkled some freshly grated parmesan on top.) It's delicious warm or at room temperature.

For the traditional Spanish tortilla method, use a nonstick skillet. When the eggs are almost set, use a large plate to flip and invert the tortilla onto the plate, then slide it back into the pan to finish cooking.

Makes 6 to 8 servings.

-- "Mad Hungry: Feeding Men & Boys" by Lucinda Scala Quinn (Artisan, $27.95)

Shrimp with Zucchini and Sweet Red Peppers

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Why order take out when you can do stir-fry at home for a fraction of the cost? This recipe (from one of my favorite Chinese cookbooks) is so quick and easy that even novice cooks can master it. I added a cup of frozen yellow corn for even more color.

• 1 tablespoon soy sauce
• 2 teaspoons dry sherry or Shaoxing rice wine
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 2 tablespoons vegetable oil
• 2 teaspoons chopped fresh ginger
• 2 teaspoons chopped garlic
• 1/2 cup chopped red bell pepper, in 1/2-inch chunks
• 3/4 pound medium shrimp, peeled and deveined
• 3/4 cup chopped zucchini, in 1/2-inch chunks
• 3 tablespoons chopped green onion

In a small bowl, combine the soy sauce, sherry, salt and sugar, stirring well to dissolve the salt and sugar.

Heat a wok or large, deep skillet over high heat. Add the oil and swirl to coat the pan. Add ginger and garlic and toss well. Scatter in the bell peppers and toss until shiny, fragrant and beginning to wilt.

Add the shrimp and spread them out into a single layer. Cook undisturbed until the edges change color, about 30 seconds. Toss well and then add the zucchini. Cook, tossing often, until most of the shrimp are pink, about 1 minute.

Add the soy sauce mixture, pouring it in around the sides of the pan. Toss well and cook until the zucchini and peppers are tender and the shrimp are cooked through, 1 to 2 minutes more. Add the green onion and toss again. Transfer to a serving plate and serve hot or warm with steamed white or brown rice (Trader Joe's sells fully cooked brown rice in a heat-n-serve packet).

Serves 4.

-- "Quick & Easy Chinese" by Nancie McDermott (Chronicle, $19.95)

Spaghetti with Tomato Sauce

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Sure, jarred sauce is easy. But it doesn't taste nearly as fresh as this easy-to-make version. I opted to serve the sauce on top of the spaghetti instead of mixed in it; you can also serve it on top of baked eggplant, on a pre-made pizza crust or with meatballs on a hoagie roll.

• 1 1/2 pounds plum tomatoes, peeled and halved lengthwise
• 3 tablespoons extra-virgin olive oil, divided
• 2 garlic cloves, minced
• 2 tablespoons plus 1/2 teaspoon fine sea salt, divided
• 1/4 teaspoon crushed red pepper
• 6 quarts water
• 12 ounces uncooked spaghetti
• 1/4 cup minced fresh basil

6 tablespoons grated fresh Parmigiano-Reggiano cheese

Squeeze juice and seeds from tomato halves into a fine-mesh sieve over a bowl, reserving juices. Discard seeds. Finely chop tomatoes.

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 30 seconds or just until garlic begins to brown, stirring constantly. Add tomatoes, reserved juices, 1/2 teaspoon salt and pepper. Increase heat to medium-high and cook for 15 minutes or until liquid almost evaporates, stirring occasionally.

Meanwhile, bring 6 quarts water and remaining 2 tablespoons salt to boil in an 8-quart pot. Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 8 minutes or until pasta is almost dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water.

Add hot pasta and reserved cooking water to tomato mixture. Cook 5 minutes or until sauce is thick and pasta is al dente, tossing to combine. Remove from heat. Sprinkle with basil and toss. Place 1 cup pasta mixture on each of 6 plates and drizzle with remaining oil. Sprinkle each with 1 tablespoon cheese.

Makes 6 servings.

-- "Cooking Light Way to Cook" (Oxmoor, $29.95)

BBQ-Glazed Turkey Meatloaf with Creamy Mashed Potatoes

Who can argue with the simplicity of meat and potatoes, especially when the recipes have been updated with today's diet in mind? Fresh herbs and a light glaze of barbecue sauce give this easy turkey meatloaf recipe a sophisticated feel. Bonus: Any leftovers can be stuffed between two slices of bread for a great sandwich.

• 1 small onion, diced
• 1/2 Fuji apple, peeled and finely diced
• 2 tablespoon olive oil
• 1 pound ground turkey
• 1 egg, lightly beaten
• 1/2 cup bread crumbs
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup barbecue sauce

Place a rack in the middle, and preheat oven to 375 degrees.

Heat a small saute pan over medium heat and add olive oil. Add diced onion and apple, cooking for about 5 minutes, until softened. Remove from heat and set aside.

In a large mixing bowl, combine ground turkey, egg, bread crumbs, thyme, salt and pepper. Fold in the sauteed onions and apples.

Lightly grease a loaf pan with olive oil. Form the meat mixture into a loaf and place in pan. Brush top with barbecue sauce. Bake uncovered for 30 minutes, or until turkey is cooked and the loaf it firm.

Remove from oven and let rest for 5 minutes before slicing into 1/2-inch thick pieces.

Makes 4 servings.

• 2 pounds Yukon gold potatoes, peeled and cut into evenly sized chunks
• 3 cups half-and-half
• 2 tablespoon butter
• Kosher salt and freshly ground black pepper

Place potatoes in a large saucepan and cover with the half-and-half. Bring to a boil over medium high heat, then reduce to a simmer and continue cooking until the potatoes are tender, about 12 minutes.

Remove potatoes from pot to a large mixing bowl using a strainer. Reserve the half-and-half.

Add butter to potatoes, along with some of the half-and-half. Mash with a fork; for smoother potatoes, put through a food mill or ricer. Add more half-and-half until potatoes reach the desired consistency. Season with salt and pepper to taste.

Makes 6 to 8 servings.

-- "The Competent Cook" by Lauren Braun Costello (Adams Media, $19.95)

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