Presents bought or made and wrapped? Check.
Packing? Um, yeah, about that one….I’m getting to it.
I am heading to the airport in about 4 hours, so I’ve got time. I am still debating what to bring and what I can do without. Is it weird that I am seriously contemplating a trip to the grocery store for some kabocha squash to bring home? I don’t know if I’ll be able to find it at home, and I mean, I’ll survive without it, and I am sure I’ll be able to find the ubiquitous butternut, but 2 weeks without my favorite squash does not a happy holiday make.
Moving on to a completely unrelated topic (this is me not bothering to come up with a creative segue), I used to have a roommate who was from from Grenada, Spain. One night, he had a traditional tapas party and introduced me to the Spanish tortilla, which is not at all like the tortillas you get at Mexican restaurants. Spanish tortillas are eggs with cubes of potato mixed in. You cook them on the stovetop until the eggs solidify, and then sprinkle paprika or some other spanish spice on it. Good, but plain. I used a recipe I found in a magazine as inspiration for my own version that I had for lunch a few days ago.
I used sweet potatoes (because why eat a boring white potato when you can eat a sweet potato, right?), spinach, onions, and mushrooms. I am sure you could add or subtract whatever you want to use or whatever you have.
It was really great, but surprisingly not that filling. My metabolism must be in serious over-drive lately because I have been a bottom-less pit these last few days. I had dinner at a friend’s house last night and out-ate both of them (one is a 6 foot 4 inch skinny male with the biggest appetite this side of the Mississippi, the other is a 4 months pregnant woman)…combined. And then I ate more when I got home. What is wrong with me?!?!
Here’s the recipe for tortilla. It says serves 2, but I ate the whole thing (see above).
Spanish-style Sweet Potato Tortilla (Adapted from Oxygen magazine)
6 large egg whites (I used 4 whites and 2 whole eggs)
5.5 ounces sweet potato, peeled and thinly sliced
1/2 cup spinach, frozen, chopped
2 ounces mushrooms
¼ cup onion, caramelized
salt and pepper
Steam sweet potato slices for about 10 min.
Heat cast iron (or other oven-safe pan) to medium. Caramelize onion. Add mushrooms and spinach. Cook until heated through. Remove pan from heat and add egg whites and spices.
Place slices of sweet potato over top of egg mixture. Bake at 350 until eggs are set (10-15 min).
P.S. I’ve been wanting to post pictures of my recent adventures in craft-land, but haven’t been able to because most of them are gifts. Starting tomorrow (teaser…) I’ll post some homemade goods!