CHOCOTORTA RECIPE:

Dulce de Leche - 200 grams or 7oz
Cream Cheese - 150 grams or 5.3 oz (remove from fridge and allow it to soften)
Creme fraiche or sour cream - 30 grams or 2 tablespoons (optional)
Chocolate Cookies 8 oz or 230 grams (depending on the size of your dish)
1 cup freshly brewed coffee
1 oz or 30 grams of Valrhona dark chocolate for garnishing
Parchment paper (optional)

1 1/4 cups whole wheat flour
1 1/2 tablespoons sugar
1/2 teaspoon salt plus extra for topping
1/4 teaspoon paprika
4 tablespoons unsalted butter
1/4 cup water you might need to add a little more
1/4 teaspoon vanilla

SPANISH OMELETTE RECIPE:

Ingredients
500g new potato
1 onion, preferably white
150ml extra-virgin olive oil
3 tbsp chopped flat-leaf parsley
6 eggs

METHOD:

Heat 150ml extra-virgin olive oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside).

Beat 6 eggs separately, then stir into the potatoes with 3 tbsp chopped flat-leaf parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan.

Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.

When almost set, invert on a plate and slide back into the pan and cook a few more minutes.

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Wtf is up with the censorship

-rep skin is too ♥♥♥♥♥♥ thick