I'm training for a 10 mile race coming up in April and have been going on long runs. Saturday morning, while running 7 miles (!!!!) I had plenty of time to think about food, which is the only reason I run. We had some leftover mini potatoes that needed to be used and what better way to make potatoes than in Tortilla Espanola. So The Pedant and I had a Spanish/Mexican dinner that was fantastic.
Tortilla Espanola
I sliced the potatoes very thin. We sauteed them up with 1/2 a vidalia onion and a bunch of garlic in (too much - my hand slipped!) olive oil. Sadly, it was not Spanish olive oil like Jose Andres would have liked, but whatever. We let that cook until the potatoes got cooked and the onions browned really nicely. We then used egg beaters to make a tortilla. Sadly, it didn't flip as well as hoped, but it was super tasty.
Jicama Avocado Salad
While looking for food for the week, TP passed this salad recipe in the best salad cookbook and wondered why we hadn't made this salad yet. We decided it was similar to the "Spanish" theme and cooked it up. It was very simple - chopped jicama, chopped avocado, cilantro, red onion, lemon juice, olive oil. It was really amazing.
Dinner was just lovely. We bought some Ben and Jerry's light Phish Food which made it even better.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment