Weekend Eats: Tortilla Espanola
We munched on this olive, tomato and potato bit of deliciousness just a bit ago. Hubs sliced the potatoes on a mandoline first, then lightly pan fried them in olive oil. Next went a bit of whisked eggs over the potatoes. We let those eggs set up a bit over medium-high heat, then added the remaining bit in the mixing bowl, along with the olives. The whole concoction then spent a wee bit of time in the oven under a low broiler, was cut into wedges, and then covered in chopped tomatoes.
Simple, fresh, delicious. Couldn’t ask for a better way to start a Sunday. Hope your weekend is going swimmingly.