Tortilla Espanola

I have a good friend Sarah who spent a year in Spain.  When I first met her she didn't do much in the kitchen.  Over the last 12 years of friendship I have seen her become this amazing cook.  I think her family rarely eats out.  A couple of years ago she showed me how to make a Spanish potato and egg omelet/frittata.  I tried it, failed and didn't attempt again until last night.  We had a busy weekend with cousins and I didn't want to eat out or go to the grocery store so I took a look in our pantry.  Several potatoes, a questionable onion and 5 eggs later we had dinner.  I made a big mixed green salad to go with it.  Rudy liked it, the girls were not as impressed.  But come on!  Eggs, potatoes, onions what's not to love?!?!

Tortilla Espanola
5 russet potatoes peeled and cut into 1/8" slices
1 onion sliced
6 eggs  beaten

So you put your potatoes and onions in a bowl and salt, then fry them in a little olive oil until soft.  You really aren't looking to brown them. Remove potatoes and onions from heat and mix with your 6 eggs.

Add a little more olive oil to the pan and put the whole mixture in.  I turned up the heat a little because I read somewhere that the eggs won't stick if you start on high heat and then turn it down (Steph?)  I cooked for about 6 minutes then the moment of truth, you take a plate, put it over the pan,  and then flip the tortilla over and return it to the pan to cook for a couple more minutes.  Sarah says that you can eat it hot or more commonly at room temp.  We had a couple pf pieces left so I enjoyed it for breakfast with coffee.

On Saturday night I made dinner with my friend Jess.  We were looking for something healthy and fairly cheap.  We landed on Italian Wedding soup and it was really good!

Italian Wedding Soup
1 onion chopped
3 carrots diced
4 cloves of garlic minced
1 Parmesan rind + 3 T grated parm
3 1/2 c chicken stock
3 1/2 c water
1 lb ground pork
2t  fresh sage
2t Worcestershire sauce
4 c. Spinach
salt and pepper

In a large pot saute onion and carrots, after soft add garlic and saute for 2 minutes more.  Add chicken stock, water, parmesan rind, 1t worchestershire sauce, let simmer for 10 minutes until carrots are tender.

Make meatballs:
combine pork, 1t sage, 3 T parmesan, 1t wochestershire sauce, 1clove minced garlic,  salt and pepper make into 1" meatballs

Turn heat on soup to medium high and bring to boil, add meatballs and cook until they float (about 5 min)  Add spinach and cook until wilted.

Serve with a grating of more fresh parm and a piece of crusty bread

SO yummy!