Spanish Breakfast Tortilla

Egg and vegetable breakfast tortilla in pan

Delicious breakfast tortilla ready to be served

When you think of tortillas you probably think of the wraps that are used in Mexican food. This kind is from Spain; a wonderful breakfast dish with a base of potatoes, layers of vegetables, and meat if you want, topped by an egg mixture. A beauty of this Spanish Tortilla recipe is that it’s very flexible— you can use your favorite vegetables and meat, as long as they are layered over the potatoes.

This Spanish breakfast tortilla recipe was taught to me by Martin, a Spanish guy who my best friend in university married. The marriage didn’t last, but at least I always have this wonderful recipe!

Spanish Breakfast Tortilla ( serves 2-3)

4 large eggs, beaten with 2 Tbsp. 1/2 and 1/2 or alternative milk of your choice, plus fresh or dried thyme, chives or whatever herbs you like

sweet and/or Yukon gold potatoes, diced finely

1 medium  onion , diced

1/2 lb. mushrooms, sliced ( I use brown Cremini)

1 cup fresh, washed spinach, chopped

1-2 tomatoes, chopped ( I used the last of our home grown tomatoes)

1-2 Tbsp olive oil

1/2 cup shallots finely chopped
2-3 garlic cloves, finely chopped
1/4 cup finely chopped fresh chives* (reserve a few for garnish); if not available green onions are ok

Optional: 1/2 lb. chorizo or any kind of sausage, chopped

Salt and pepper to taste

TO DO

(preheat oven to 400 degrees)

1. On stove top, heat oil in large pan that can go into the oven. Add potatoes and sauté until tender and gently browned. Remove pan from the heat.

2. In a separate pan Sauté onions and mushrooms until tender, drain remove from pan and add to a bowl.

3. Sauté sausage, put in separate bowl.

4. Sauté all other ingredients and add to a separate bowl.

5. Put potatoes back on the stove on medium heat.

6. Add vegetables in layers, then sausages.

9. Pour egg mixture over all ingredients in pan.

10. Sauté for a few minutes until eggs are a bit set, then put pan in heated oven for 5 minutes.

Remove from oven and serve in slices.

We serve with honeydew melon, and a slice of whole grain toast,

Delicious!

Note: * Chives are very easy to grow in pots.

Enjoy!

www.type2delicious.com

Sirloin Steak with Red wine, Shallot and Chive Sauce

Sirloin steak in pan with garlic clovesRecently Rick and I had a delicious steak dinner, including this sauce recipe, that I’d had for many years but had forgotten. I was craving steak, especially as we don’t eat red meat very often; (unless we’re on a trip.) Luckily I found this recipe in a recipe box that I’ve had for about 40 years!

I mentioned this recipe to to a neighbor who requested it. She tried it with great success. I hope you do too!

Sirloin Steak with Red Wine, Shallot and Chive Sauce

1 lb. sirloin steak- 11/2 to 2” thick
2-3 Tbsp. Butter
1-2 Tbsp olive oil
1/2 cup shallots finely chopped ( or onion)
2-3 whole ( peeled) garlic cloves
1/4 cup finely chopped fresh chives* (reserve a few for garnish); if not available green onions are ok
3/4 cup red wine- (Cabernet or Zinfandel are my suggestion- they also go well with steak)
1Tbsp red wine vinegar

Salt and pepper to taste

Sizzle 1/2 of the butter and oil in a heavy (cast iron is good) skillet on med high heat.

Cook steak 6-8 minutes per side- (med rare); no turning
Put in warm oven ( 250)
Add rest of oil to drippings in pan
Add shallots, garlic cloves and chives; sauté 1minute
Add wine and vinegar; reduce for 1-2 minutes or so.
Add remaining butter and swirl.
Slice steak, (across the grain); serve sauce in a separate gravy dish or add sauce on top of each serving; garnish steak slices with fresh chives. Serve with brown rice or roasted sweet potatoes and of course, a green salad with vinaigrette.
Note: * chives are very easy to grow in pots or bed
  • Enjoy!

www.type2delicious.com