This weekend, even though it wasn't her birthday, I was determined not to mess up. I made those chocolate peanut butter cupcakes (I'll post about them later this week) and succeeded in my goal of making this wonderful couple as full and happy as humanly possible. What can I say? I think I was meant to be an Italian grandma.
The weekend started with a delicious frittata and bloody marys (with gin, of course) to greet our guests after their arduous 1 1/2 hour flight. It was a perfect way to start off the weekend. The best part? Sam and I got to eat the left over frittata for dinner tonight with a delicious cobbled-together gazpacho made with all of the leftover vegetables we had in the fridge. A thrifty and truly revived leftover meal.
Tortilla Espanola Frittata
Serves 8 as sides
6 eggs
5 small red potatoes, thinly sliced and par-boiled
1/2 an onion, diced
1/4 cup heavy cream
2 tbsp. olive oil
Salt & Pepper
Turn on the broiler. Beat the eggs, cream, salt & pepper in a large bowl. In an oven-safe, non-stick frying pan heat the oil and add the onion, sauteing until just tender. Add the potatoes and cook for another 2 minutes. Turn down the heat to medium and pour in the egg mixture. Let cook until the bottom of the frittata is set (about 5 minutes) then place in the broiler to finish off the top. This should take about 2 minutes, but watch in case this part goes quickly. The frittata will have risen and puffed up quite a bit and should be nicely browned and set on top. Serve immediately, or put in to the fridge a eat over the course of a few days.
Bloody Gazpacho
Serves 4
1/2 red onion, chopped
2 Roma tomatoes
1 large tomato
1/2 of a hothouse cucumber, chopped skin-on
1 celery stalk, chopped
2 cloves garlic
1/4 cup olive oil
1/4 cup bloody mary mix
1/8 cup red wine vinegar
salt & pepper
Chopped parsley and cucumber for garnish (optional)
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