Wrinkled potatoes in spicy Canary sauce

This is my version of a very simple dish from the wonderful Canary Islands of Spain.
In a pot I boiled in sea salt  and water 6 unpeeled small red potatoes from Texas after having washed them very well in the sink. Poking with a knive I tested that they were thouroughly boiled after about 20 minutes. Then I emptied the pot of water and I left the potatoes on low fire from 5-10 minutes covering the pot with a tin lid so the potatoes got the characteristic wrinkle (very slight). For the sauce that I put on top of the potatoes, the famous mojo picón I did my own version. In a blender I put a little piece of tomato, a spoon of piquillo peppers, 5 peeled cloves of garlic, a pinch of salt, cilantro leaves, a spoon of cumin, a spoon of paprika, breadcrumbs, chilly peppers, a little bit of vinegar and Spanish extra virgin olive oil to cover it all. I blended it all very well and sprinkled the wrinkled potatoes for a typical flavor of Spain to enjoy. ¡Que aproveche!

Lentils with zucchini fritters

http://www.hogarutil.com/cocina/recetas/legumbres/201301/lentejas-fritos-calabacin-18249.HTML

Yesterday evening for dinner I made this magnificent lentil soup dish with zucchino fritter.

Ingredients

- Spanish extra virgin olive oil

- 1 white onion

- 1 spoon of paprika

- salt

- 300 grams of lentils

- Water

- 1 zucchini

' 2 eggs

- 2 garlic cloves

- breadcrumbs

- parsley






Preparation

I fried in olive oil a chopped white onion in a big pressure cooker pot. When they got browning I added a big spoon of paprika and salt, then 2er chunks of beef jerky for flavor, and kept frying for a minute and added 300 grams of lentils frying for another minute. Then I added three parts of wáter for the lentils and boiled with the pressure cooker closed for about 20-25 minutes (in a brand new pressure cooker it would only take 12 minutes froim the first smoke of boiling). I chopped in very small pieces a médium size zucchini, added 2 eggs, salt, a chopped garlic, breadcrumbs and mixed it very well for 5 minutes. Then in a separate pan I fried small dumplings of the mix at high temperatura olive oil. Dried the oil of the fried finished dumplings and put them on top of the finished lentils, serving threm on plates adorned with parsley.

Scrumptious!