Today I was tidying up my crafts room, I have a FIMO rendez-vous later this week. So to excuse myself from not enjoying the glorious sun outside, is because I need to find the missing clay; in particular black. I want to some dark undertones in my homemade jewelry to be. I didn’t find them. However, I did stumble upon some tapas recipes. Tonight must be a blue moon, for I was inspired to make dinner for the family.
My brother was utterly amazed and hurried to the grocery store before I could change my mind. I didn’t back out, and to prove it I took pictures. Tonight’s menu consisted of a Spanish tortilla (a fancy word for omelet with potatoes).
Recipe for Asparagus Tortilla (serves 6):
- 750 gr potatoes (clean and sliced)
- 100 ml olive oil
- 500 gr asparagus (trimmed and chopped)
- 3 shallots (finely diced)
- 8 eggs
- Salt and pepper
Put the oil in a frying pan. Once boiling, add the potatoes. Sauté for 10 min. Add the shallots, sauté for another 3 min. Finally add the asparagus. Season. Bring to a low heat.
Now, beat the eggs. Gently add the eggs into the potato mixture. Cook for 10 min. Take a large plate (large enough to cover the frying pan) and flip the tortilla onto the plate. Slide tortilla back into the frying pan (now it’s upside-down). Cook for 5 min.
Dinner is served!
The recipe was a bit too big for both my family size and saucepan. So I had to half everything on the go and make two batches. A blessing in disguise for I could practice my flipping. The second try came out more in one piece than the first go. Guess which one is which:
To go along with it was Arugula salad with oranges and pomengrate seeds. Note to self, wear an apron next time (or something NOT white) when tearing away the seeds. For a novice, it’s a risky pink business.
P.S. Today during my tidying I found a very unflattering fake-fur jacket (its length didn’t even come close to the naval area!) since 7th grade that got upcycled into these cozy pillows.