My electro-pop band, Macaque, is working on a collaborative track with the excellent Andy D. So he has been visiting 312 square feet to work on the track. I like to make uncomplicated but filling and tasty food for practice days. Things that sate, yet aren't over filling since we want to be awake for music!
Spanish Tortilla
a classic staple of tapas menus, the torilla is like a light version of a quiche
8 eggs
3 medium sized potatoes,thinly sliced. (I like Yukon Gold, but Russet would be good as well.)
1 sweet onion, Vidalla
2 cloves garlic
1/2 package of frozen peas
2 tablespoons of extra virgin olive oil
salt and pepper
Pre-heat the oven to 325 degrees.
In a large cast iron skillet, or other oven safe deep sauté pan, heat the olive oil and sauté the onions until they are soft. Add the garlic and heat for a few minutes. Add the sliced potatoes and plenty of salt and pepper. Cook until the potatoes become slightly soft.
While the potatoes are cooking, in a large bowl combine the eggs and salt and pepper and beat well.
Add the peas and cook for about 2 minutes. Pour the egg mixture over the potatoes. Move the skillet to the oven and cook for about 25-30 minutes until the eggs are completely set and cooked through.
Serve with hot sauce like sriracha or mango chutney and a green salad. This dish keeps well refrigerated for about a week and makes great lunches!
No comments:
Post a Comment