Spanish Mother's Day Brunch

The "tortilla espanola" or "tortilla de patata," served with a thinly sliced, crusty baguett makes a great start to any meal, but especially for a Mother's Day brunch or May menu. Potatoes and onions are fried and cooked with beaten eggs. If you want to serve something a bit different, try adding slices of green pepper for sweetness.

Spanish love asparagus prepared just about any – steamed, canned or fresh, plain or with sauce. This dish uses fresh green asparagus which is lightly steamed. Then, small bunches of spears are wrapped in a paper-thin slice of Serrano ham and drizzled with béchamel sauce. Topped with a sprinkle of grated parmesan cheese, they are baked until golden brown on top.

In the central and north of Spain, there is nothing equal to fresh suckling lamb. Tender, juicy grilled lamb chops, rubbed with garlic and salt are simple, quick and will disappear quickly.

These "important" potatoes are bathed in a rich sauce, full of finely chopped onions and a bit of saffron. They are sure to be a big hit at the table and will go well with grilled chops or any roast meat. The best part is that you can make them in the morning and refrigerate them. Warm just before serving.

This rich dessert is a variation of the traditional Spanish dessert called "Flan." Instead of vanilla, this flan is flavored with fresh strawberries. Don't worry about fussing with this dessert at the last minute. Make it in the morning or the night before and remove from the fridge just before serving. Garnish with strawberry slices for a colorful end to the meal.