Spanish Tortilla

Dinner was partly inspired by photos from my friend's trip to Argentina. It was also my first day back to the gym since breaking my toe in December (and then re-breaking it in January), so I was craving something substantial, but healthy.

Spanish tortilla (torta espanola) is not quite and omelet, not quite a fritata - many recipes call for flour and milk, but I omitted both.

Spanish Tortilla
1-2 tbsp oil
1 small onion sliced very thinly
1 potato sliced very thinly
salt
3 eggs, scrambled

-Preheat oven to 375F-
1. In an oven-safe skillet, heat the oil and onions over medium high heat till they begin to become translucent.
2. Move the onions to the outer sides of the pan and place in the potato slices. Sprinkle with salt.
3. Cook the potatoes until they are soft all the way through and begining to take on color.
4. Turn the heat down to low, pour in the eggs.
5. Move the entire skillet into the oven and cook until only the center jiggles slightly when pan is pushed back and forth.
6. Remove skillet from oven, and flip the torta out onto a cutting board.

Salad
1-2 tsp mustard
1-2 tsp honey
salt
cracked black pepper
red wine vinegar
olive oil
greens

1. In a large bowl, mix the mustard, honey, salt, pepper and vinegar in a bowl until well combined.
2. Slowly drizzle in the olive oil, while stirring quickly.
(The average is a ratio of 1 part vinegar to 3 parts olive oil - but for this I like 1:2)
3. Add in the washed and dried greens. Gently toss to coat.


Some of the onions burned a bit. I would probably add them after the potatoes next time.