Always thinking of the next meal...
Two years ago I introduced you to the traditional Spanish Tortilla. Just like pasta and ice-cream the sky’s the limit what you can put in your tortilla. Courgette and new potato is a good combination and this time round it includes two of my favourite vegetables: sweet potato and leek. Never be afraid to experiment!
What started off as an enthusiastic project this year ended up in an overgrown mess in our backyard. I so wanted to have a flourishing vegetable garden this year, being able to eat from the plants as we need them, but alas, it didn’t happen. Things were more or less under control until we went to Ireland for a week and when we came back weeds that came from nowhere were towering over my plants. That’s okay, I thought, I’ll just get them and the next day set about removing them. For three days in a row I weeded 10 bucket loads of the pesty plants, but to no avail. I gave up. The garden won this year.
If I had my way, I would have my deluxe breakfast every day, or at least every weekend, but alas, it just isn’t possible. Sometimes we are on a diet, don’t have the time, ran out of bacon or just feel plain lazy so we end up eating it about twice a month. Don’t despair, though. There are other options available that takes a tenth of the time to prepare with very satisfying results. These scrambled eggs are so quick to prepare that you can even prepare it on weekday mornings!
The Spanish Tortilla is not to be mixed up with the Mexican version. This omelette is one of the Spaniards’ staple foods. Stacks upon stacks of them are in the fridge compartments of supermarkets, ready to eat. In tapas bars they are cubed and speared on cocktail sticks, served with drinks. It can be eaten hot, it can be eaten cold, it is just so versatile.
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