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Brought to You By Bobby Navarro

Passion excites me.  Being able to introduce and share the stories of inspirational individuals is what I love to do.  Sharing inspiration creates inspiration.

Natalie La Plante is a 23 year old sous chef at Broadway by Amar Santana in Laguna Beach.  She has spent the last 6 years cooking as a professional in kitchens like French 75 and Marche Moderne.  In addition to being an OCC culinary student, she has strengthened her expertise by traveling to places such as Europe and Australia.  Each excursion to personally challenge herself to seek out what the world has to offer.  She has a craving for the complexity of Spanish flavors and an aura of happiness that radiates in her cooking.

Natalie La Plante was given the exciting task of finding creative ways to prepare Melissa’s Dutch Yellow Potatoes.  Pictured here are two house favorites, her roasted potatoes and “ultimate” mashed potatoes, and her personal favorite, the Spanish Omelette (including a recipe designed by Chef Natalie.)  You can find Ms. La Plante serving up delicious creations at Broadway by Amar Santana at the chef counter most nights of the week.

Spanish Omelette or Tortilla Espanola

1 lb.Dutch Potatoes, sliced 1/4 inch thick
1 large Sweet Onion, thinly sliced
2 Tbl spn Garlic, minced
8oz Spanish Chorizo, sliced 1/4 inch thick
8 large eggs, whisked
1 oz Oregano, fresh, chopped
1oz Sherry Vinegar
8oz Manchego cheese, Shredded
Salt and Pepper To Taste
Oil for frying

-Heat oven to 375
-Place ramekins on a sheet tray and preheat for about 10 minutes
-Fry sliced potatoes until golden brown, reserve
-Saute onions until carmelized, after caramelized add garlic and oregano, deglaze with Sherry Vinegar
-Combine all ingredients in a bowl
-Put 1 Tbl of oil in each ramekin and put mixture in an even layer between ramekins
-Bake until eggs are firm, about 8 to 10 minutes depending on the ramekin size. When ready flip omlette upside down. This dish is classically served as a tapas and is sliced into wedges. Enjoy!