Olé!

I was so, so lazy last night. Cooking dinner wasn't really what I wanted to do--I had worked all day and was preparing to work my 6th day in a row, so I generally was being pretty petulant and wishing food would just appear without me having to lift a finger to get it. That kind of attitude doesn't take you very far in life, but, sometimes you just don't feel like making dinner. It's a good thing I don't have children.

Finally, I was hungry enough that I started rummaging through my refrigerator looking for something to eat, when I saw the beautiful purple potatoes that came in my CSA box, the half-used onion, and two eggs that conveniently were all together on the shelf.

I remembered how much I have enjoyed spanish tortilla in the past, and figured this would be a perfect way to use up these ingredients. A tortilla is a Spanish omelette, most often made with potatoes and onions, and served cold as tapas. It was so simple to make, I look forward to cooking these more often--perhaps with some serrano ham and roasted bell pepper next time!

Basically, I knew how to make this but looked at a recipe to be sure to get the steps down. In a large frying pan, I cooked the chopped potatoes and onion until they were tender, then removed them to a plate to cool a bit.

I added them to a scrambled egg mix (I had two eggs, three would have probably been perfect) and poured into a lightly oiled pan. Cook on med-low heat slowly for several minutes until the tortilla is mostly cooked through--the egg on top can still be runny but it should be browned slightly around the edges.

Next, carefully slide the tortilla out of the pan and onto a plate and use it to flip the tortilla back into the pan so you can cook the other side. It shouldn't need to cook for more than a couple of minutes before it is done. You can eat your tortilla while it is still hot, or be more traditional and chill it in the refrigerator for 10 minutes or so first.