Tortilla Española with Rainbow Chard

This recipe was inspired by our travels in Spain while I was seeking inspiration for The Forest Feast Mediterranean (see p.156 in the book). The Spanish tortilla is a signature dish found in bars and homes throughout the country. It is often served room temperature as a tapa, which makes it a great menu item for brunch or lunch. Enjoy!

TORTILLA ESPAñOLA with RAINBOW CHARD

(serves 4-6)

3 small red potatoes

1 small red onion

3 T olive oil

2 large rainbow chard leaves (thinly sliced)

6 eggs

salt & pepper

sprinkle of finishing salt (like Maldon salt or similar)

Fry the potatoes & onions with salt & pepper & olive oil on low heat for about 15 min in a 9-in skillet (season skillet well or use non-stick). When the potatoes are fork tender, add the rainbow chard leaves, stir in & cover until wilted (about 2 min). Turn the burner off.

Then beat 6 eggs with a bit if salt & pepper in a mixing bowl and transfer the hot potato mixture to the bowl. Stir. Scrape the skillet to remove any remaining browned bits, then return pan to a low heat. Add 2 T olive oil to coat the pan.

When the pan is hot — add back the egg & potato mixture, cover tightly with a lid & let cook on low for 5-8 min. Using a spatula, check to see if the bottom has browned. When it seems mostly intact, use pot holders & place a large plate on the pan & carefully flip the pan over, transferring the tortilla to the plate, then slide it back into the pan to cook the other side (uncovered) for about 3 min.

Cut into wedges, sprinkle with finishing salt & enjoy hot or at room temp.

xx

Erin

Yellow Squash Ribbon Quiche

With 2 picky toddlers, lately we’ve been having what feels like weeknight dinner fails. Much of the food ends up on the floor and by the end someone is in tears (usually me, just kidding). I just assumed that since we eat so many vegetables our kids would love them too, but man was I wrong! We go through phases, and re-introducing things helps, but it’s not like they’ll sit down and eat a salad (yet!). I am fairly confident they will turn into vegetable-loving adults, but in the meantime I just want them to ingest something green (or yellow, or red). I don’t love the idea of sneaking the veggies into food, as I’d rather they know what they are having, but sometimes I just want to make sure some veg is making its way down. (That’s usually when I break down and make a peanut butter-banana-spinach smoothie for dessert.)

Our boys will never turn down scrambled eggs, and they don’t seem to mind or notice when I finely grate some yellow squash or even zucchini in there. This week I’m going to try this quiche on them (minus the herbs probably). Anyone have favorite toddler-approved veg dishes?! 

YELLOW SQUASH RIBBON QUICHE

6 eggs

handful grated cheese (any kind)

1/3 c milk (I use almond, but can be any kind. Cream or half-n-half will make it more rich and custardy)

a pinch of salt

one small yellow squash (crooked neck or zucchini shaped ones work)

store-bought pie crust

Mix the eggs, cheese, milk and salt in a bowl and pour the mixture into a pie dish lined with pie crust. (I don't pre-bake the crust because I don't mind it occasionally doughy at the bottom, but you could if you don't mind the extra step and time.) Use a potato peeler to make ribbons from one small yellow squash and lay them all around in the egg mixture, pressing them down a bit under the egg. Sprinkle fresh thyme on top, plus more salt and pepper if you wish. Bake at 375F for 35-40 minutes or until set.

Overnight Chia Oats

I feel like I’ve been seeing Overnight Oats and Chia Pudding everywhere on blogs lately, and so I thought I’d do a combo of the 2! It’s a perfect warm weather breakfast. You simply combine Almond Breeze Almondmilk, rolled oats, chia seeds and mashed banana in a jar and refrigerate it overnight (or for about 6 hours). In the morning you have a creamy, vitamin packed, chilled porridge to eat with fruit. It’s also an easy on-the-go breakfast to take to the office! Just add fresh fruit to the jar and grab a spoon.

I have been getting so much gorgeous summer melon in my CSA farm box, that I served mine in a half of a cantaloupe. And because we have blackberries growing off the back deck, I topped mine with those, plus some pomegranate seeds. Feel free to get creative and add other items to the jar before chilling or when serving (chopped fruit, honey, cinnamon, nuts…).

This recipe serves 2. Enjoy!

This post was done in partnership with Almond Breeze (a brand I personally use daily), but opinions are completely my own.

Blueberry Coffee Cake

We recently had a house full of guests for a long weekend and I thought it would be fun to bake a coffee cake for a chilly, lazy Sunday morning. Coffee cake is great, because you can cut slices as people rouse and it’s perfect with a cozy cup of coffee or Hot Chaider. Makes me miss warmer days full of hikes and blueberry picking… I used this recipe, which was lovely and moist! The only difference is that I used half whole wheat flour, and I added sliced almonds to the crumble topping. Delicious.

Israeli Salad with Feta

A couple years ago we spent a month near the beach in Tel Aviv. Most mornings we would walk down to a little cafe and have a version of this salad for breakfast. Yes, breakfast! Sometimes with an egg. So delicious and fresh in the morning. I added the feta for an extra flavor kick.

Enjoy!