Tortilla Española-ish

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This is decidedly not a summertime recipe. It involves multiple stove-top burners going at once and cranking up the oven broiler. But I had it for the first time during the summer six-ish years ago so I always associate it with summertime. I was in Spain for World Youth Day with a group of hilarious and wonderful girls and we shared lots of good conversations over buttered baguettes stuffed with jamon serrano, cold glasses of agua fresca, churros dipped in chocolate, and wedges of tortilla española.

If you’ve never had Spanish tortilla, you’ve been missing out on one of the great standards of homely world cuisine. It’s nothing like a Mexican tortilla. Rather, it’s a potato and egg pie served at room temp as tapas.

The ingredients are: potato, onion, egg, and olive oil. I strayed off the beaten path with this version and loaded it up with a few inauthentic ingredients (red wine vinegar, smoked paprika) to give it a punchier flavor.

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6-8 medium yellow potatoes, peeled and diced
1 small yellow onion, diced
olive oil (or butter)
4-5 eggs
2tbs red wine vinegar or more to taste (optional)
2tbs paprika or more to taste (optional)


In a cast iron skillet or frying pan with higher edges heat olive oil over medium heat and add potatoes. Season the potatoes with salt, pepper, and some of the paprika. Cook potatoes in batches or in multiple pans so as not to overcrowd and burn them.

Stir the potatoes often and cook until they’re slightly crispy on the outside and soft on the inside. Set them aside in a bowl.

Next add the diced yellow onion to the skillet and cook in olive oil until translucent. Then add the potatoes back in and mix with the onion. The mixture should fill up the skillet a good ways up the sides.

Beat the eggs and add the red wine vinegar and remaining paprika and mix it all together. (Sometimes I add a 1/2 c of crushed tomatoes to give it an even punchier flavor) Pour the mixture over the potatoes and onions.

Cook over medium heat until the egg seems set on the sides and bottom. Place until broiler for five minutes until golden and crisp on top. If you use a non-stick skillet and the bottom was well-oiled, it should flip out easily on a serving plate. Serve warm or at room temperature.

I like paring this with gazpacho (green grape and cucumber pictured). And to further round out your Spanish feast, you could serve it with a tomato-olive salad, manchego-melon-jamon serrano skewers, and of course, a pitcher of sangria.

Buen provecho!

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Tortilla Española-ish

Weekly Edit


At the suggestion of a friend, I’m linking up with all the other cool cats on the Internet.

Gifts from the Internet

It’s wedding season! We have a wedding this weekend and next and my own wedding anniversary is right around the corner, so weddings and marriage and all good things that follow have been on the mind.

1. The introvert in me loves the idea of a self-designed marriage retreat. I’m in love with this whole concept of crashing at a monastery for the weekend with good marriage literature. Also, one of my faves posted this marriage exercise and I not so secretly wish she would just provide materials for a whole self-directed marriage retreat.

2. Sometimes, I get overwhelmed by all the devotions you can do as a Catholic. Particularly when it comes to novenas. Should I just always be in the midst of a novena? I don’t know. But I think St. Josemaria Escriva’s novena for a happy and faithful marriage would be perfect to pray yearly approaching our anniversary.

3. This. I don’t actually remember it being too bad of a problem at our wedding. Overwhelmingly, it was a joyous and fun day and when we got in the escape car, we high fived and said, “That was an awesome wedding!” But there were certain dumb, petty things, that to this day if I dwell on too long, I want to claw my eyes out. Saint I am not. Tell me I’m not the only one.


4. I always overestimate how much rice to cook, but it’s actually not a problem, because inauthentic fried rice happens to be one of my favorite things to make and eat. I really overestimated rice amounts this week so we had it twice with bacon, leftover asian broccoli slaw, bell peppers, basil, and red onion.

5. My husband’s been on a matcha kick (he even has a legit matcha whisk) but I’m not complaining because it’s as delicious as it is pretty.

6. More luxurious breakfasts were to be had this week including eggs en cocotte with asparagus, shallots, and gooood goat cheese. Although I pretty much drowned the eggs because a spoon of heavy cream registered in my head as half a cup.

et cetera

7. I’m a bad shopper and don’t ask for help even when I desperately need it but not this week. I marched into Sephora and told the first sales girl I saw that I suck at makeup (choosing it and putting it on) and would she please just walk me through the whole process like the mothers of most thirteen year old’s do. And she did and she was super gracious about the babe wriggling on my lap as she taught me how to fill in my eyebrows without making me look like cartoon character. It felt like a defining moment in my life.


Happy Feast of St. Augustine of Canterbury


Weekly Edit