Tortilla Espanola

After a longgg day at work, I was itching to get outside!!! A bike ride to the beach sounded like the perfect solution.

(Against what I said in my last post, an after-work workout was all I wanted today! So atypical!)

Ooohh Ahhhh

When I got there, I really wished I had a lock. I wanted to do a beach work out which was down a bunch of stairs, but I couldn’t risk leaving my bike alone. So I did a mini work out at the top of the hill. Some push ups, spider man push ups, squats, lunges, and some ab-twists. Felt good! Until the flys started eating me alive…

When I got home I was starving. And for some reason I had eggs and potatoes on my mind. Who knows why…

I’ve also been meaning to make tortilla espanola, so I kinda made up a recipe as I went along.

I first just sauteed some spinach with salt, pepper, and feta.

Next, I sliced some yellow onion, garlic, sweet potato, and red potatoes very thinly and began to sautee them in a cast iron skillet.

Cast iron skillets are key for this dish. They really enhance browning, and thus flavor as well.

After the vegetables were sufficiently softened and browned, like this:

…I poured them out of the skillet and into a mixing bowl.

At this point preheat your oven to BROIL!

I then added 2 eggs and mixed.

Re-greased the cast-iron skillet and poured the egg-potato mixture back in.

After this cooks a bit (maybe 3 minutes), throw under the broiler for about 5 minutes to cook the top.

The verdict?

Tortilla Espanola
Tortilla Espanola!
Over a bed of spinach-feta goodness.
Close up!

Oh, and I made another side…

Tomato cucumber salad with basil and lemon

My plate:

However, I ate 2 more pieces of the tortilla. Yup.

And some red wine to finish up the night…

Some Wine

Time to relaaaax and go to bed!

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