Tuna Roll Ups

I start work this week.

Type those very words have brought tears to my eyes. It has been a hard to come to decision. I have been a stay at home mama since April last year. One year and five months. I am so incredibly grateful for all the time I have had at home with Little.

Tuna Roll Ups- delicious and easy weeknight dinner

Can we talk about my feelings for a moment? We are about to get super honest here. Mothering doesn’t come naturally to me. I miss working- project completion, adult interaction, mental stimulation, etc etc. I feel like a bit of a failure as a mom that I WANT to go to work. Sorting out daycare, getting work clothes altered so they fit, planning how our week is going to look has all been a huge challenge. I want to go to work but my heart wants to stay home. But staying home makes me a bit crazy. But getting ready to go back to work is making me a bit crazier.

Tuna Roll Ups- delicious and easy weeknight dinner

It will be fine. That’s my mantra. It is only 20 hours a week and it is only four days a week. I bet after a month of this we will find a quiet rhythm and we will all be happier. In the meantime cut me some slack. There will be tears. I will most likely eat way too much chocolate and drink too much coffee.

One thing I am doing to help my sanity is plan out dinner. Lots of foods I know Little enjoys and eats easily along with what I consider to be comfort foods. Nathan is headed off into another long juice fast so it will be cooking for just Little and me.

Tuna Roll Ups- delicious and easy weeknight dinner

Last night was comfort food. It was an overcast cool August day that hinted fall is coming. These tuna roll ups were on the regular menu rotation when I was a kid and I hope Little grows up loving them as much as I do. Such a simple dinner that can be thrown together in minutes for a hot homemade dinner that is faster than take out. Certainly a must for a soon to be working mama.

Tuna Roll Ups- delicious and easy weeknight dinner

Ps. Can we please note the fact that I am not a “add a can of cream of whatever soup” type of cook. This is one of my FEW exceptions. I love the cream of portabella mushroom soup from Trader Joes. I can live with most of the ingredients in it.

Tuna Roll Ups- delicious and easy weeknight dinner

One year ago today: Brownies Plain and Simple

Tuna Rolls Ups (makes 6)
Biscuit recipe from Joy of Cooking, rest is my own

2 cups all purpose flour
2 1/2 tsp baking powder
1/2 to 3/4 tsp salt
5-6 Tbs cold unsalted butter, cut into pieces
3/4 cup milk
One can of tuna
1 egg
6 small slices of cheddar cheese
1 box/can of cream of mushroom soup

Preheat the oven to 450 F. Whisk flour, baking powder and salt thoroughly into a large bowl. Drop in 5-6 Tbs cold unsalted butter, cut into pieces. Cut in the butter with 2 knives or a pastry blender, tossing the pieces with the flour mixture to coat and separate them as you work. Continue to cut in the butter until the mixture resembles coarse bread crumbs. Do not allow the butter to melt or or form a paste with the flour. Add 3/4 cup of milk all at once and mix with a rubber spatula until most of the dry ingredients are moistened. With a lightly floured hand, gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean.

Dump out the dough onto the floured counter and pat into a disk. Gently roll out to about 12 x 8 rectangle. Cut into six pieces. In a small bowl mix the drained tuna with the egg. On each square place a small piece of cheese then top with 1/6 of the tuna/egg mixture. Gently fold each square around the filling pinching the edges to seal. Place seam side down on a parchment lined baking sheet. Bake for 12-15 minutes until golden brown. While the roll ups are baking place the soup in a sauce pan and only add half the recommended amount of liquid (so it is thick). Once biscuits are done allow to cool for 5 minutes. Serve in a bowl topped with the soup.

Tuna Roll Ups- delicious and easy weeknight dinner

Bacon

I have a confession. I burn bacon. Like bad. Every.Single.Time.

Also I feel stupid sharing this with you as it is so incredibly mundane but it was transformed my life so here it is.

A while back on Pinterest I saw a post about making bacon in the oven. I stored the information in the back of my brain for the next time I made bacon. All I want to know is why didn’t someone tell me sooner?!

How to make bacon in the oven

My husband loves this new development for a number of reasons. First we no longer have burnt bacon. Second our bacon is cooked near perfectly every time. Third we eat a lot more bacon because I am no longer afraid of ruining it. Fourth there is no mess all over the stove from bacon splatter.

All around everyone is please.

So the next time you have brunch remember this simple trick so you don’t have to stand on the stove and monitor splattering bacon. Just trust me on this one ok?

How to make bacon in the oven

No more thinking, worrying, watching, etc. Just set a timer, sip your coffee, and enjoy.

Our favorite way to enjoy bacon? In BLTs. Throw the bacon in the oven, toast the bread, slice the tomatoes, tear the lettuce and in no time dinner is on the stove with hardly any mess.

So much win.

(also I feel SO dumb writing this out as a recipe but here you go)

How to make bacon in the oven

One year ago today: Baked Penne Bolognese, Zucchini Bread

Bacon (in the oven) (makes one pound)
Mine

1 lb thick sliced bacon

Lay out the bacon on a sheet pan/rimmed cookie sheet. Place the bacon in the cold oven. Turn the oven on to 350 and set the timer for 15 minutes. At 15 minutes remove the pan from the oven and flip the bacon. Place back in the oven for another 3-5 minutes depending on your desired level of crispiness. Remove from the oven and place the bacon on a paper towel lined plate to drain. Enjoy.

Crepes

Years ago when Nathan bought me my beautiful le Creuset pot we were unknowingly entered in a drawing at said store. A week later I got a call completely out of the blue saying I had won a le Creuset crepe pan.

Simple homemade crepes

Wait what?

Of course I’ll take it!

So then I learned to make crepes. There really isn’t anything to learn really. It does take a bit to get the feel of how much batter to put in the pan and when to flip but otherwise I feel that crepes might be easier than pancakes. Certainly easier than waffles.

The really cool part? Totally a customization dinner. Littles don’t like the green? Then ham and cheese for them. I loaded mine with Gruyere, ham, dijon mustard, and arugula.

Simple homemade crepes

Good thing I have a tiny smidge of self control or I would have eaten three of these in rapid succession.

Although this was technically a savory recipe I reserved some of the batter for making dessert crepes. It worked wonderfully. I simply cooked them, folded them in to triangles, then squeezed on some lemon juice and sprinkled with powdered sugar.

Simple homemade crepes

Sorry there aren’t any pictures of those. They kinda disappeared as fast as I made them.

I can’t believe we don’t have this for dinner more often. Definitely working these into the menu more often. I am imagining ones filled with roasted veggies or scrambled eggs and bacon or or or….

Yum.

Simple homemade crepes

One year ago today: Pea pesto and rhubarb crisp

Savory Crepes (makes 5)
From Joy of Cooking

1/2 cup all-purpose flour
1/2 cup milk
1/4 cup lukewarm water
2 large eggs
2 tablespoons unsalted butter, melted
2 teaspoons sugar
1 teaspoon salt

Place all the ingredients in your blender and blend till smooth. Pour the batter into a pitcher or other container with a pouring lip. Cover with plastic wrap and let stand for 30 minutes or in refrigerate for up to 2 days. (This allows the flour to thoroughly absorb the liquid and gives the gluten in the flour a chance to relax.) Place a nonstick or seasoned crepe pan over medium heat. Coat the pan with a little unsalted butter. Stir the batter and pour about 2 tablespoons into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. Turn the crepe over, using a spatula or your fingers (fingers work best here) and cook until the second side is lightly browned. If you are adding savory toppings you can do so now to allow the cheese to melt, ham to warm up, greens to wilt, etc. or remove the crepe to a piece of wax paper. Continue cooking the rest of the crepes, buttering the pan and stirring the batter before starting each one.

Simple homemade crepes

Empanada de Atun

Two days ago there was a horrific train accident in the northwest of Spain. If you have been reading here for any length of time you will well know that I grew up in Spain and consider myself to be at least part Spanish.

Empanada de Atun (spanish galician tuna pie)

By fate it would seem that day I was already thinking about making this recipe. Empanadas (kinda like a big calzone) are a typical Galician dish. Once learning of the crash it felt so right so spend my morning making something that would remind me so much of home.

My heart and prayers are with the families of the deceased and injured. I can’t fathom their pain.

Empanada de Atun (spanish galician tuna pie)

To me Spanish food has and always will be my ultimate comfort food. Dishes like tortilla espanola and ensalada mixta are very near and dear to my heart. The flavor combination in this empanada filling of peppers, onions, tuna, and tomato is absolutely spot on to the taste in my memories.

It was a hit all around. A lovely dinner shared amongst friends in solidarity for the pain Galicia is feeling. I know it can seem a bit silly but it meant a lot to me.

Empanada de Atun (spanish galician tuna pie)

If you have never tried this flavor combination I highly encourage you to give it a shot. The dough is easy and the filling comes together in a flash.

Can I be honest for a minute? My heart is heavy. I’m kinda out of words but you should know I am praying you and yours are safe and healthy and for comfort comes to those in mourning.

Empanada de Atun (spanish galician tuna pie)

One year ago today: Mac and Cheese Two Ways and Carrot Cake Cupcakes

Empanada de Atun (Tuna Galician Pie) (serves at least 8)
From 1080 Recipes and Directo al Paladar

1/4 ounce (1 package) active-dry yeast
3/4 cup lukewarm water
3 eggs
3 1/2 cups all-purpose flour, plus extra for dusting
1 tablespoon butter, at room temperature
2 cloves of garlic
1 onion sliced thin
1 12 oz bottle of roasted red peppers drained and coarsley chopped
3 cans of tuna in water drained and flaked
3 1/2 cups tomato sauce
3/4 cup green olives
olive oil
salt and pepper

Mix the yeast with a pinch of salt and the lukewarm water in a cup or small bowl, then let stand for about 10 minutes, until the mixture is frothy. Beat two of the eggs in a bowl. Sift the flour with a large pinch of salt onto a work surface. Make a well in the center and pour in the beaten egg and yeast mixture. Gradually incorporate the flour into the liquid, then knead well for 10 minutes. Dust the surface lightly with flour to prevent the dough sticking. Add the margarine and knead for 10 minutes more, banging the dough onto the surface. Add a little water to the dough if necessary. Once the dough is smooth and elastic, form it into a ball, place it in a bowl, and cover with a clean dish towel. Let rise in a warm place for 1 to 2 hours, until doubled in volume.

Meanwhile sautee the onion in a tablespoon of olive oil in a large pan over medium high heat. Once softened add the peppers, tuna, tomato sauce, and olives. Bring to a simmer and allow to cook for 10 minutes or so till reduced and thickened.

Preheat oven to 350 F. Divide the dough in two and roll one pieces out to about 14 inches wide. Slide on to a parchment lined baking sheet. Place the filling on top of the dough soaking up any excess juices with a paper towel. Roll out the second piece of dough to roughly the same size and carefully draper over the base and filling. Seal the edges of the dough carefully, pressing them together and rolling them slightly. Beat the remaining egg and brush it over the dough to glaze. Sprinkle with salt then carefully poke vent hole in the top with a fork. Bake for 15 minutes, then increase the oven temperature to 375°F, and bake for 15 minutes longer. Increase the oven temperature to 400°F and bake for 10-15 minutes more, until golden brown. Remove the pie from the oven. Serve at room temperature.

Empanada de Atun (spanish galician tuna pie)

Cauliflower, Sausage, and Kale Pot Pie

Dreams.

Can we take a minute and talk about dreams?

Clearly it is an established fact that I love to cook. If that wasn’t apparent then it is now.

When my husband walks in the door and I present him with something like this for dinner I feel like a bit of a rockstar. Regardless of the condition of the house or cleanliness of the child.

Cauliflower, sausage, and kale pot pie

Frequently Nathan stops inhaling his food just long enough to mutter “hey love this is a do again” and I know I have hit another home run.

Once I stumble upon these recipe I honestly tuck them away in my heart for someday. For my dreams.

I have always thought I would love a restaurant. I am sure I would be a horrible restaurateur that Gordon Ramsey would come and rescue on his show Kitchen Nightmares but nonetheless the dream is there. Recipes like this I want to put on my menu someday.

Also recipes like this I want in my cookbook someday. That is truly my greatest dream. With my love and passion for writing (however bad I am at it) I think I could put together a decent cookbook someday.

I want a cookbook of recipes that are stunning but absurdly easy. Sure, this one cheats with puff pastry but you could just as easily make a quick pie crust recipe (omit sugar) and use it instead. But it certainly falls in the category of my God this is incredible but barely messes up the kitchen.

Cauliflower, sausage, and kale pot pie

Total show stopper.

I believe it would even be a show stopper with regular cauliflower but if you can get a hold of purple please use it. It is stunning.

Back to dreams… I feel sometimes like I live in one when I go out to my garden. If I do have a restaurant someday I want to have a restaurant garden that rivals the one I have this year because seriously… my garden is something else. Both the kale and the cauliflower in this recipe are from MY garden. Out of this world good.

How can one girl be so lucky? All I’m missing now is the restaurant and the cookbook. Maybe both.

In the meantime- nom on.

Cauliflower, sausage, and kale pot pie

One year ago today: Peppermint Pattie Cake

Cauliflower, Sausage and Kale Pot Pie (serves 6 at least)
From Real Simple

1 tablespoon olive oil
1 pound ground sweet Italian sausage
2 medium onions, chopped
1 tablespoon chopped fresh rosemary
kosher salt and black pepper
1/3 cup all-purpose flour
3 cups broth (chicken or beef or vegetable)
1 bunch kale, torn into bite-size pieces (about 10 cups)
2 tablespoons white wine vinegar
1 small head purple (or white) cauliflower (about 2 pounds), cut into florets
2 sheets puff pastry

Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until browned. Using a slotted spoon, transfer the sausage to a large bowl. Add the onions, rosemary, pinch of salt, and a small grind of pepper to the drippings in the skillet and cook, stirring, until softened, 3 to 5 minutes. Sprinkle with the flour and cook, stirring, for 1 minute. Add the broth and simmer until thickened, 2 to 3 minutes. Add the kale, vinegar, a generous pinch of  salt, and a few grinds of  pepper and cook, tossing, until the kale is wilted, 2 to 3 minutes. Add the kale mixture and cauliflower to the sausage and toss to combine. Transfer to a 9-by-13-inch or some other 3-quart baking dish and top with the puff pastry, overlapping the rectangles slightly. Bake until the pastry is golden and the filling is bubbling, 30 minutes at least. Let cool for 5 minutes before serving.

Cauliflower, sausage, and kale pot pie

Risotto Milanese

We have chatted about risotto before. Remember? I became obsessed with mastering it because of Hell’s kitchen? Ok cool. We are on the same page.

Since then I have discovered Master Chef. Now I feel knowing how to make risotto isn’t enough…. I feel the need to master eggs benedict along with a host of other things. And apparently macaroons which I have made so may batches of and we are just NOT friends.

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 5 minutes. Add the rice and stir to coat with the butter cooking for 2-3 minutes. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of simmering broth and stir until almost completely absorbed. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Stir in the Parmesan cheese, the remaining tablespoon of butter, the sauteed veggies and salt and pepper to taste.

For the Master Chef audition each contestant gets 5 minutes to finish and plate a dish for the three judges.  I have spent alot of time mulling over what I would make seeing as Gordon Ramsey is one of them. This week I am convinced it would be this risotto. I am sure it will change in a couple of weeks.

Risotto Milanese

Yes. I currently think I would be brave enough to make a risotto for Gordon Ramsey. I think this risotto would be good enough to at least get me past the first hurdle to being the next Master Chef. But lets be honest here. I would probably melt into a tiny puddle of goo just from being in his presence that I would be useless.

Risotto Milanese

Wouldn’t you?

Oh well. I highly doubt I am going on Master Chef any time soon.

At least I can make this delicious risotto for my family and friends. The saffron flavor is amazing and intense. It is perfect served as a main with some simple steamed veggies.

Do you watch Master Chef? What would you make for that opening dish?

Risotto Milanese

One year ago today: Peanut Butter Pie

Risotto Milanese (serves four small entrees)
From the Joy of Cooking

1 small onion chopped
2 tbs olive oil
1 1/2 cups arborio rice
3/4 cup dry white wine (serve the rest with dinner)
5 cups chicken stock
1 generous pinch saffron threads
Salt to taste
1/2 cup grated Parmesan
1 tablespoon butter

Place the stock in a small sauce pan and bring to a simmer. Keep at a simmer while cooking the risotto.

Put the olive oil in a large, heavy saucepan over medium heat. Add the onion and saute until tender but not brown, about 5 minutes. Add the rice and stir to coat with the oil cooking for 2-3 minutes. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of simmering broth and stir until almost completely absorbed. The the saffron threads and crush them between your fingers and add to the simmering pot. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Stir in the Parmesan cheese and the butter. Salt to taste. Serve to Gordon Ramsey.

Ps. Someone really really enjoyed this…Risotto Milanese

Hamburgers

Please don’t get offended that I am sharing this with you.

I used to believe hamburgers were ground beef patted into a disk and thrown on the grill. Then I met my husband.

The first time he took ground beef, dumped it on a bowl, and threw in ingredients at random I was more than skeptical. Slowly over the past nearly eight years he has perfected his recipe.

The hamburger perfected

Let me tell you- it is amazing. I absolutely love his burgers. They are full of flavor without being in your face about it. The oatmeal helps it stay moist on the grill and the tabasco gives it just a suggestion of spice.

An absolute fave around here. Wanna know what I love even more? This is entirely his own doing. No recipe to base it off of. No replication from something he had this one time. When I asked him about it he said he simply added what he thought would taste good.

The hamburger perfected

And of boy does it taste good.

So while you cannot have my husband you can have these delicious burgers. Either come over and we will make them for you or make them yourself. Either way I promise you will never make plain burgers again.

The hamburger perfected

 

One year ago today: Sausage Ricotta and Spinach Stuffed Shells.

Hamburgers (makes 4 burgers)
From Nathan

1 lb grass feed ground beef
1 tablespoon brown sugar
2 teaspoons salt
1 teaspoon tabasco
1 teaspoon garlic powder
1/2 cup rolled oats

Dump all of the ingredients into a bowl. Mix well. With your hands divide into four portions then pat into burgers about 5 inches across. Cook either in a pan or preferable on the grill till your desired doneness. If you like top with cheese, lettuce, tomato, pickles, mustard, and ketchup. Enjoy summer.

The hamburger perfected

Ensalada mixta

I have a really bad case of the I don’t want to cook.

Which is not so great when you have a food blog.

Honestly this is what my lunch looks like three or four afternoons a week.

Ensalada mixta- quick healthy spanish salad

A salad is a fairly common first course in Spain. For everyday meals it is just tomatoes and lettuce. For special occasions, or if there is company, an ensalada mixta is called for. Simply put it is a mixed green salad dressed in olive oil salt and vinegar. The more special the occasion the better the goodies on top.

My day to day go to is tomatoes, tuna, and olives. Sometimes onions. Today I also included a couple hard boiled eggs. Typical toppings also include roasted peppers and canned white asparagus. Never carrots or broccoli or cucumbers or other things Americans usually throw on salads though.

Ensalada mixta- quick healthy spanish salad

Healthy and quick. Easy lunch that can be scarfed one handed while perusing facebook or pinterest. The best part? This is actually comfort food for me. I can’t count the number of times I have made this simply because I am homesick for Spain.

Besides how often do I really take time to eat pretty food? At least with this salad I do! I always take the time and care to arrange all the topping in a pretty way. It makes the everyday a bit more special.

On another note this is the only way we eat salad in this house. Occasionally we will have a taco salad and use just lime juice as a dressing but otherwise it is olive oil, white vinegar, and salt. Always.

Ensalada mixta- quick healthy spanish salad

(I feel silly giving you a recipe for this but here it is).

One year ago today: Buttermilk rosemary pound cake 

Ensalada Mixta (serves one, scale as you see fit for more)
mine

5-6 large leaves of lettuce torn
1 tomato sliced
1/2 can of tuna
1-2 hard boiled eggs
a handful of green olives
1-2 tbs olive oil
a big pinch of kosher salt
splash of white wine vinegar

Tear lettuce and place on a plate or large bowl. Top with sliced tomatoes, flaked tuna, sliced eggs, and olives. Sprinkle with salt, then drizzle on the olive oil, then splash with the vinegar. Enjoy.

Ensalada mixta- quick healthy spanish salad

Homemade pasta

Homemade pasta and I have had a love hate relationship.

The first time I made it it came out beautifully.

Homemade pasta

The second time I was extremely pregnant and attempting to make homemade lasagna noodles. The afternoon ended with me going to the grocery store covered head to toe in flour to buy noodles because the lasagna HAD to be made and we couldn’t get the homemade version to cooperate. While at the store I also picked up ice cream. So, while covered in flour, in yoga pants, extremely pregnant, and holding ONLY lasagna noodles and ice cream, I ran in to my boss. That wasn’t awkward or anything.

Homemade pasta

Since that incident the pasta roller has mostly been in the closet. Recently I pulled it out to make my first batch of homemade pasta with duck eggs. Again it was a disaster and I think that is putting it kindly. What the hell was I doing wrong?

Homemade pasta

However, last week I was gifted with two dozen duck eggs. Albeit delicious fried or great for baking I so wanted to try my hand at pasta again. So the day after the humongous party I did what any sensible person would do- I made homemade bolognese sauce and homemade pasta.

Guess what? I couldn’t believe how easy it was. Maybe my wine to food ratio that afternoon helped me not stress out so much or maybe I just finally figured it out. Either way I am now convinced making homemade pasta is easy peasy.

The trick? Don’t force it. Trust it! The flour we are using is a bit on the spendy side so I was determined to not waste any (you need super fine “00” flour- don’t skimp on this). Big mistake. Let the dough take the flour it needs and the second it comes together enough to be able to kneed it get rid of the rest. It’s ok. Err on the side of too little flour. This is how much I threw away when I made this batch- a little more than 1/4 cup.

Homemade pasta

So what is the deal with the duck eggs? You are more than welcome to use chicken eggs but I have just had access lately to some duck eggs and had heard what great great pasta they make. The yolks in duck eggs are much bigger and tad richer. The final pasta is so yellow and when cooked has a more toothsome al dente texture. I am quite pleased.

I hope you make homemade pasta. If not come on over I’ll make another batch for you. Seriously. Just bring the wine.

Homemade pasta

Homemade Pasta (serves 4)
Adapted from about 6 different recipes

2 duck eggs (or three chicken eggs)
2 1/2 cups “00” flour
1 big pinch of salt

Mix the flour and salt together then place in a pile on the counter. Carefully make a well. Crack the eggs in to the well. Gently take a fork and start mixing the eggs. Use one hand to whisk and the other to carefully keep the well together. As you mix pull flour in from the sides. Slowly it will come together into a dough ball. As soon as the dough ball starts to form stop whisking and use your hands to kneed it. Once you have a kneedable ball remove the rest of the flour. Kneed on the counter for 4-6 minutes or until elastic and smooth. Allow to rest on the counter for at least an hour before rolling. Roll with a pasta roller and then cut into your desired shape (we did tagliatelle) making sure to add lots of flour to keep pieces from sticking. Carefully drop into a large pot of salted boiling water and cook for 2-3 minutes. Serve immediately.

Homemade pasta

Spanish Tortilla

I may or may not have bitten off more than I can chew with this upcoming shindig.

There are about four or five lists on four or five different pieces of paper floating around my kitchen right now. It is the only way I am managing to keep myself organized. In the midst of all this crazy I don’t want to neglect sharing recipes with you.

Spanish Tortilla. Yum, yum, yum.

Problem is I am making recipes that you have already seen. And the recipe I made on Sunday to share with you didn’t quite turn out. Lets just say I am glad that day is over.

In my mania this week all I want is comfort food. I will be doing lots of recipe reading over the coming days as I make recipe after tasty recipe for you to come enjoy on Saturday. Right now I want the dinner to come together all on its own with no effort.

Spanish Tortilla. Yum, yum, yum.

And so that was how we came to have tortilla for dinner on Monday. Having grown up in Spain this is the definition of comfort food for me. Spanish tortilla is sometimes likened to a fritatta which irritates me. I believe it can be compared to nothing except perfection. It is that good. Simply put it is potatoes, onion, and eggs. Yum.

There is something so comforting not only about the taste but about making it. In reality there is something comforting about making anything by feel and memory. I hope the recipe I am giving you makes sense because honestly I have never used a recipe to make this. It was a recipe I learned by watching- watching my mom, watching my adopted spanish mom, and by watching myself (trial and error).

Spanish Tortilla. Yum, yum, yum.

Whenever I make tortilla I feel a bit like a hero. It took me many many tries to get the flipping motion down correctly. I love the rush I get when I go to flip it. But mostly I feel like a hero because of the look my family and friends give me when I tell them I am making it.

Utter joy.

Spanish Tortilla. Yum, yum, yum.

That is honestly how good it is.

What are your go to throw dinner together comfort food dishes you make from memory?

Spanish Tortilla. Yum, yum, yum.

Spanish Tortilla (makes 1 small tortilla)
Mine

2 medium sized russet potatoes
1 cup vegetable oil
1/4 onion
6 eggs
Salt

Chop the potatoes in half. Take each half and slice in half again then finely slice being careful to keep the pieces as uniform as possible. Finely dice the onion. Place the oil in a pan over medium high heat. When the oil sizzle when you drop a piece of potato in add all the potatoes and onion. Salt generously then fry till soft (about 5-8 minutes). Remove from heat and scoop the potatoes and onion out of the pan into a colander to drain.

While the potatoes are cooling break the eggs into a medium sized bowl and whisk to combine. Add the potatoes and mix. Salt well. Heat a 8 inch non stick frying pan over medium heat. Add about a tablespoon of oil and tilt the pan to coat the entire surface. Add the entire egg and potato mixture. Cook on one side for about 5 minutes over medium to medium low heat. Once the sides are mostly set place a plate over the pan. Place one hand firmly on the plate and with the other hold the pan. In one decisive, fluid, quick motion flip the whole thing upside down so the plate is down and the pan up. Lift off the pan (if you greased well nothing should have stuck) and return it to the burner. Gently slide the tortilla raw side down back in to the pan. Continue cooking till cooked through- another 5-8 minutes. Serve warm.

Leftover are great eaten in a sandwich our out of hand in your jammies before bed.

Spanish Tortilla. Yum, yum, yum.