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Breakfast Photo Gallery & Recipes

Don't confuse this with the flour or corn tortillas you use to make wraps.  A Spanish tortilla is a potato-and-egg omelet found on numerous menus throughout Spain and South America. Traditionally these are cooked in heaps of olive oil. Our version uses less oil, so it's lower in calories, and just as delicious.  As variety is the spice of life we have many variations of this dish sometimes adding mushrooms, ham bacon, peppers or greens.  The best part about this dish is it can be eaten hot out of the pan, at room temperature or even cold so it's a great dish if you chose to sleep in and want a late afternoon snack.

Lemon Riccota Pancakes

Spanish Tortilla

Have an early fishing day planned?  

No problem.  We've got you covered.  Prepared grab and go breakfasts can be set aside for you so you still get to enjoy something delicious that will stick to your ribs and keep you warm before you head out to enjoy the splendors of Kodaik.  
This Italian spin on our American pancake just can't be beat.  They are soft and fluffy, and their blend of vibrant flavors is simple yet so exquisite. The lemon and ricotta flavors meld together and enhance each other amazingly well. And the ricotta just adds so much moisture, and it gives these pancakes such a tender crumb that you won’t be able to resist.

Ingredients
1 1/2 cups all-purpose flour
3 1/2 Tbsp granulated sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup milk
3/4 cup ricotta*
3 large eggs
1/2 tsp vanilla extract
1 Tbsp lemon zest (from about 2 lemons)
1/4 cup fresh lemon juice
2 Tbsp butter , melted

Instructions - Inspired from Cooking Classy
Preheat an electric griddle to moderately-high heat (I just used a non-stick skillet for these and cooked over medium heat on the stove top, so either will work). In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 30 seconds. Make a well in center of flour mixture and set aside. In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended. Then, whisk lemon zest with lemon juice and add to milk mixture along with melted butter and blend until combined (it will curdle a little, that's fine, but you'll want to hurry and pour it into the dry mixture). Pour into flour mixture and whisk just to combined (batter should be slightly lumpy). Pour about 1/4 - 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup.