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: 7.16.2016


Showing up late to the link-up party this weekend.

Gifts from the Internet

All about womanhood, bodies, and feminism this week.

1. I discovered this post somewhere between getting a spark of an idea for this one and actually publishing it, but I identified so, so much with it. (Katherine’s blog is the shizz in general and should be on all of our to read lists.)

2. This is just basic decency.

“Providing menstrual hygiene products privately, immediately and for free is also about sending a body-positive message by not perpetuating shame and humiliation, and acknowledging that women’s bodies, even those of women serving time in prison, deserve some dignity during their periods.”

3. Josh Radnor aka Ted Mosby from How I Met Your Mother gave a deeply thoughtful and intelligent interview with Fight the New Drug about the devastating effects of pornography. It’s worth a read.

“Porn peddles selfishness, domination, and oppression – all terrible qualities to bring to a relationship. It strips women of personality, agency, and dimensionality reducing them to objects who exist simply for men’s sexual pleasure. And can be discarded when they’re through – after all, there are always more women a click away.”


4. We’ve been trying to be better about eating less meat. We’ve gotten especially bad about eating meat on Fridays and, yes, I know you can substitute a different penance in place of going meatless but who are we kidding? That never happens. But even outside of religious reasons, eating red meat is apparently going to kill us, the environment, and our grocery bill too. The only problem is that my husband and I both really like meat. Fish is alright but we’re meat people. Toxic red meat people to be exact. These are some things I’ve been whipping up in an effort to be ever so slightly more vegetarian and still excited about dinnertime. And if we’re not, I guess that’s okay too #offeritup

Chickpea-zucchini fritters. These were quite good served in warm pita pockets with tons of fresh vegetables, feta cheese, and tzatziki sauce.

Spiced black bean and beet burgers. I loosely used this recipe and topped them with avocado, bbq sauce, quick-pickled red onions (red onion+red wine vinegar+the fridge for 10min), and wait for it…bacon. Cheater cheater pumpkin eater. I took it one step further when I warmed up a patty the next day for lunch and cooked it in bacon grease…whoops. We ate the burgers with store bought sweet potato fries.

Salmon marinated in leftover tzatziki sauce. I served it with oven roasted corn on the cob bathed in chimichurri, and a warm quinoa clear the fridge salad (cherry tomatoes, the last of a cucumber, 1/4 of an avocado, 1/3 of a red onion, feta cheese, lemon juice, balsamic, olive oil, s&p).

5. And for a very meaty dish this week, I made skirt steak marinated in oyster sauce (no soy sauce on hand), dark brown sugar, and sesame seed oil. Served with leftover angel hair and stir fried peppers and broccolini. It was quick to make and absolutely delish.

Et cetera

6. Still talking food–does anybody else do baby led weaning? I have a slightly love mostly hate relationship with it. Probably because I haven’t seen any of the benefits. Only the gagging which I know is normal but geeeez it makes me so nervous. And the mess. Blw people like to tout the whole “spoon feeding babies mush is a modern invention” thing a lot. But somehow I don’t think people throughout history were letting good food go to waste all over their kitchen floor. Case in point. I’m thinking spoon fed porridge might have been a thing. But I’m not a historian. Anyway, I’d love to hear anybody else’s experience with baby led weaning or different methods of introducing solids besides purchasing jars of baby food.

7. Last night, I got together with some college friends and by 11 and after having a glass and a half of rose, I couldn’t tell if I was tipsy or just exhausted. But it was fun to relive the days when my only obligations were studying and orchestrating fake engagements.

Happy Feast of Our Lady of Mount Carmel. Listening to this beautiful hymn today.

Weekly Edit: 7.16.2016