Get ten of the Mexican tortillas, cut them in small pieces and fry in hot lard; in another pan, fry a large onion and a clove of garlic chopped fine; just as it browns, add the fried tortillas, and brown together for a few minutes; then add a pound and a half of mild cheese, grated, and a cupful of chopped olives. When all are fried together nicely, season with salt and pour over it a chile sauce, and put in a deep dish and bake for fifteen minutes. Serve as soon as taken from the oven.
EMPAREDADO
Beat into a cupful of cold mashed potatoes one of thick sour cream or milk, and add two beaten eggs. Sift into a cupful of flour a half-teaspoonful, each, of soda and salt, and beat this lightly into the potatoes and milk. Drop the batter in big spoonfuls on a hot griddle and bake on both sides. Put grated ham, chopped olives and a little parsley on one cake, and place the other on top to form a sandwich. Serve hot and pass with them chile sauce.
ENSALADA
Slice two Spanish onions in thin rings, cut two fresh chiles across in rings, removing the seeds, and slice three ripe, firm tomatoes. Put these in alternate layers in a shallow bowl, sprinkle parsley and bread-crumbs over the top and cover with a dressing made of three parts oil to one of vinegar, seasoned with salt. Serve ice cold.