A little taste of Spain

March 8, 2010 at 9:38 pm | Posted in Uncategorized | Leave a comment
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Hi there!  I hope your Monday wrapped up neatly :).  My Monday was downright bearable, and that’s really all I can ask.

A comment posted to the blog got me thinking about things you as readers don’t know about me as the author (unless I’m related to you!).  So, every day for the rest of the week, I’m going to include a “Betcha Didn’t Know…” tidbit.  Something to make it a little more personal and introduce you to other elements of my life (other than what I ate and how far I ran ;)).

Before I go ahead with today’s tidbit, here was my lunch.  Take a gander — would you say it satisfied the “If It Doesn’t Have a Mama” March guidelines?  Did everything there either have a mama or grow in the ground?

Pretty easy lunch of salad with feta and balsamic vinegar, apple, clementines and…

Granola w/ yogurt.  Yum.  This was a new kind of granola, courtesy of Aldi and their fine selection ;).  Pumpkin flax.  Very good, very natural and very cheap.  I like it!

Now before we go into dinner, here’s your tidbit for today:

Betcha didn’t know…I met Sam in Spain.  We were both studying abroad in Pamplona and lived there for 3 months.  We are conversationally fluent in the language (in fact, the monsters’ names are both derivatives of Spanish words) and plan on returning to our second “homeland” again someday.  My memories from that time are incredible — the culture, the people, the wine, the shopping and THE FOOD!  So tonight is a little throwback to my days in Spain.  My host mama would be so proud!

Tortilla Espanola (yes, I know the tilde is missing from the “n” — WordPress won’t let me add it…grr)

Ingredients for a 4 serving tortilla

🙂 3 eggs

🙂 2 egg whites

🙂 1 medium onion, coarsely chopped

🙂 2 medium potatoes, peeled and coarsely chopped (or in my case, I had 5 small potatoes)

Salt and Olive Oil

Heat olive oil in medium skillet over medium-high heat.  Add potato and onion until onion is translucent and potato is “fried” (a little brown).  While potato and onion cook, whisk eggs and egg whites in medium bowl, set aside. Add cooked veggies to egg mixture, stir through.

Salt to taste.  Add mixture back into skillet.  Cook until firm.  Slide giant tortilla from skillet on to plate.

Place skillet over uncooked side of tortilla…

And flip with confidence!

Cook for another 2-4 minutes or until eggs are cooked through.

I love this dish so much, I can’t even tell you.  In Spain, it was a quick dinner before going out, a quick snack on Sunday afternoon or something to nosh on at the coffee shop or bar (yes, it was even there!).  You can add other veggies, but I remember the tortilla en la manera sencilla (the simple way) — just potato and onion.

So delicious and nostalgic, I can almost hear the church bells from la iglesia down the street clanging.  Beautiful.

Do you have a dish that takes you back to another time, another place? What is it?

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