So yesterday was kind of a weird day. We had an amazing visit with Jenika, Kyle & the pups. We ate lots of good food, the weather was beautiful & we watched Hocus Pocus (a Halloween classic). Actually for any of you out there that remember watching that movie as a kid--it is almost 20 years old! When I start saying that things I like are 20 years old or more...I am old.
Anyway, the weird part was Maude getting hurt out in the woods...she's okay...it was just a scary day. We have been really lucky to not have any pet emergencies yet in the 7 years that we have had the little critters in our lives. It happened in a split second, then a half a mile out of the woods & fields, an hour to the nearest emergency vet facility, & a collection of staples in her little barrel chest all within an afternoon. Needless to say, it was a physically and mentally exhausting day. Maude was a super-trooper. She was so cool, calm & brave. Now she is being even more spoiled than she already is.
The tortilla, though, happened for breakfast. It was a winner. We gobbled the whole thing down between the four of us. The potatoes were perfect & the onions caramelized. I added some cheese to it, so I guess it makes this dish a bit of a cross between a tortilla and frittata. It was super simple, filling & a total crowd-pleaser. I love when that happens. I served this with coffee, apple cider & slices of local apples.
my spanish tortilla.
serves 4
a drizzle of extra virgin olive oil
a knob of butter
2 large potatoes, cleaned & thinly sliced
1 sweet onion, peeled, halved & thinly sliced
1 sprig of rosemary, leaves chopped
sea salt & cracked pepper to taste
- Preheat the oven to 400 degrees F. In a 9" cast iron pan (if you don't have one, use whatever pan you have & just follow step 1, then transfer into a greased spring-form or pie plate), add oil & butter over medium heat. Once the butter starts to melt, add potatoes, onions, rosemary & seasonings. Cook for about 10 minutes, stirring frequently.
2 cups of arugula or spinach, cleaned & dried
6 organic eggs
a splash of cream or milk
a handful of Cheddar or Gruyere, grated
sea salt & cracked pepper to taste
- At this point if you don't have a cast iron, transfer your potatoes & onion into prepared pan in an even layer. If you are still using an oven proof pan, turn down the heat to low on the stove top.
- Add arugula on top of your potatoes.
- In bowl, add eggs & beat together with cream & season to taste. Pour over the arugula. Scatter cheese on top.
- Turn of the stove top & pop into the oven for about 15-20 minutes. The eggs will be puffed up, the top a little golden & the center set.
- You can serve immediately. I waiting about 5-10 minutes, then loosened the sides of the tortilla from the pan with a knife, then put a plate on top & flipped into the plate...either way it will be good.
happy eatings & cheers!
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