It must be fun, lots of fun

When I was in Spain, I didn't really get to eat a lot of Spanish food. First there was the whole airline fiasco which had me running through the Shannon Airport with lovely Irish flight attendants, then there was the lost luggage, and finally there was the fact that the entire time we were in Spain, my traveling companions only wanted to eat pizza.

Nonetheless, I stuck to my guns and dragged the boys to a place where I could get one of my Spanish favorites. Paella. For me Spanish food begins and ends with paella. I'm not very creative or adventurous I guess. Or it could just be that I am truly madly deeply in love with paella. So much so that I even registered for a paella pan at my wedding (I'm still kinda bummed I never got it.)

But as usual, I digress. The point of this story is that when one of my friends went to a Tapas cooking class, she came back with this recipe for Tortilla Espanola. Tortilla Espanola is a quintessential Spanish dish comprised of egg, potato and onion and I'm kicking myself for not trying it when I was in Spain. One bite of this dish and I was begging for the recipe. It's meant for tapas, but works equally as well for brunches, showers, and light lunches.

Tortilla Espanola (from hipcooks)

10 Red Bliss potatoes, thinly-sliced
1 sweet yellow onion, thinly-sliced
1/4-cup olive oil
7 eggs, beaten
2 Tbs. parsley, chopped
kosher salt
1/2 lemon

Directions:

1. Par-boil the potatoes until just al dente (put them in water, bring them up to a boil and then drain them in plenty of cold water to stop the cooking process).
   
2. Sauté the onion in olive oil over a medium heat until it begins to turn translucent. Add the potatoes and stir.
   
3. Crack and beat 7 eggs, add a very generous pinch of salt and perhaps a handful of parsley, if you like something green, and a squeeze of lemon for lift.
   
4. Add to the pan, making sure the egg is well-distributed over and in between the potatoes. If you need more egg, add some!
   
5. Transfer to a 350 degrees F oven until fully set. Wait until it cools to room temperature before attempting to cut. Serve at room temperature.

Serves 8.
Each serving has:

Calories		95.4
Total Fat		4.5 g
Cholesterol		185.9 mg
Sodium		58.1 mg
Potassium		201.4 mg
Total Carbohydrate		7.3 g
Protein		6.4 g