SIMPLE HUEVOS

There is something to say about the simple egg. It is not as simple as it seems. Despite all the practice I did on Sunday for my egg dish preparation for last night, I think I still flubbed.
My co-worker John suggested Tortilla Espanola. The dish is pretty simple in it's ingredients, (onion, potato eggs) it's the technique to get it to the tortilla form that takes practice. Sunday I only hit the floor once, not bad for beginner. Last night was a different story. Flame was to low, then too high, and then the pan was not ready. Flipping was a nightmare... AARRGGHH!
And then finally the angels sang and we had a tortilla. I had to keep swapping the flies of hands away from stealing my plantain slices before I could plate up.  Sunday I served it at room temperature like the Spanish eat with a slice of baguette. I put my own spin on it and served it with some tomatillo salsa, a few shavings of dry aged Queso cheese. Thanks to John for a great suggestion. I love new experiences with food for me but something that is a daily occurrence in Spain, or around the world. It's one of the reasons I am looking forward to Regional and International cooking, next fall.

Our second dish was an omelet. I make omelets all the time at home. Again pan issues, but got it on the first time around. Sun-dried tomatoes, basil, garlic, some olive oil, salt and pepper. It was a nice flavorful omelet. Just not pretty to look at.
PRACTICE PRACTICE PRACTICE