Spanish Omelette

3 years ago

 

Okay - it's almost Friday! There are so many things I'd love to try in the kitchen this weekend...I wish I had more than two days! Tonight, I wanted to whip up something easy and healthy. It's not quite as easy as just scrambling a couple of eggs (breakfast for dinner, anyone?), but the extra effort is worth it. I really believe cooking is a true form of relaxation and meditation - I completely agree with Dana Velden's piece here. I'm often tempted to grab the first thing I see after coming home from the hospital (residency can put you on autopilot like that). I'm not denying that healthy, quick options exist, but I often find that the benefits of cooking extend far beyond just the food. For example, tonight, it allowed me to connect with my husband (who has been incredibly busy lately) in the coziness of our warm kitchen. While I chopped and sautéed, we chatted - and something as simple as that can make the night wonderful.
 
Ok, let's get down to business. Not only is this is an incredibly simple recipe to make, it is infinitely flexible. A tortilla española, otherwise known as a Spanish omelette, is frequently served hot or cold as a tapas dish. These delicious omelettes are traditionally made with potatoes, onion, and egg and cooked in a rich olive oil. As you'll soon see,  however, you can add pretty much whatever you like to tailor it to your tastes - I went with sliced red peppers and some sautéed mushrooms. If you want meat, chorizo could be wonderful too, but the limit is really your imagination! 
 
 
Thanks for reading! 
 
Rebecca
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