If it were me, I'd want to spend that time with Hubby and the kiddies. But, like Georgia, I'd also want to see the world. New York...Rome...Paris....Greece... So many possibilities. But if I had to choose just one, I'd pick the one place I've ALWAYS dreamed of visiting...Spain. I can just see myself sitting at a sidewalk cafe, sipping on a glass of sherry and snacking on a variety of delicious tapas, like slices of jamon serrano, Spanish cheese, and Tortilla Española (Spanish Omelet).
Since I'm not dying (at least I don't think so), it doesn't look like I'll be traveling to Spain any time soon. But that doesn't mean I can't enjoy a Spanish tapa at home. Tortilla Española is one of my favorite go-to meals for breakfast, lunch and dinner. And it is so easy to make.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large potato, peeled and chopped
- 1 small onion, chopped
- 3 eggs, slightly beaten
- Cilantro (optional)
- Mexican Crema (optional)
Heat the butter and olive oil in non-stick skillet over medium-high heat until the butter has melted. Carefully add the potatoes to the skillet; cover the skillet and cook for about 5 minutes, stirring occasionally, until the potatoes turn a light golden brown. Season with salt and pepper.
Stir in the sliced onion and saute for about a minute.
Gently pour in the beaten eggs; season lightly with more salt and pepper. Cover the skillet and let the Tortilla Española simmer until the egg is completely cooked through.
Carefully, flip the Tortilla Española onto a serving plate. Sprinkle with chopped cilantro and serve with a dollop of Mexican Crema. Enjoy!!!