The Incredible Edible Egg

i love eggs. they're one of my favourite foods and one thing i love to make with them is a spanish tortilla. the traditional recipe is just onions, potatoes and, of course, the eggs. this is what's usually called a "tortilla espanola" but like so many peasant foods, it just depends on what you have on hand, as long as there are eggs. my grandmother used to make them for dinner with sardines and that was delish! this is my mother's mother who is going to be 93 this year and going strong. she cooks and cleans and reads everything and curses like i sailor. i lived with her, and my grandfather, most of my young adult life. as i said before, i'm latin, and alot of us believe in living in the extended family system. i'm grateful that happened, it really helped me to get to know my mom's parents well. my grandfather, the maternal one, died about 11 years ago at the age of 92. he and my grandmother were inseperable, they couldn't even get dressed without each other. he used to cook too, but not so much. although he did have a specialty, chatinos, also known as tostones, and nobody could make them as crunchy and perfectly fried as he could. anyway, the tortilla can be eaten for breakfast, brunch, dinner whatever. alot of times i just make one so i can have something quick to nuke for breakfast for a couple of days. traditionally they are also supposed to be fried on the stove top, which entails having to flip it somewhere along the way. this step takes a steady hand 'cause you could easily lose the whole thing but it's do-able. you could also just cook it in the oven, especially if your ingredients are leftovers (or as my family calls them "recyclables"), and then avoid the flipping step. i just made one with leftover spinach and potatoes. the recipe and pictures are below.

THE INGREDIENTS:
This was a small one, only 6 eggs; but with a 9 or 10 inch pan you can use 8 eggs.
there's also the wilted, fresh spinach (a leftover)
and the broiled potatoes (also leftover)
just scramble the eggs in a large bowl, add a little milk; but you don't have to (or cream or whatever dairy you like),
then just stir the leftovers into the eggs,
don't forget to salt the eggs, my grandfather used to say that anyone that ate eggs without salt would eat their own mother. nice, right?


put everything into an oiled/buttered/or non-stick pan and put into a pre-heated 350 degree oven. check it after 20 minutes if it's a small one like this, or it may take 30 minutes if it's larger. you can serve it just like this for the rustic feel or slide/flip it out onto a plate. just leave the pretty side up. enjoy!