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!)
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.
Oh, and I made another side…
And some red wine to finish up the night…
Time to relaaaax and go to bed!