Heirloom tomatoes with goat cheese and pesto, spanish tortilla, white corn
I absolutely adore summer, especially in California (you know where the temperature rarely reaches 85 degrees). AJ and I have gotten in the habit of frequenting the Mountain View farmer's market every Sunday. It is a lovely little ritual. We get some fresh air and sun, while picking up fresh produce for that evening's dinner. AJ bought me some lovely sunflowers. I didn't realize it until we brought them home, but they're actually dyed with a pink water to get that vibrant orange color!
We also picked up some blackberries, raspberries, peaches, dates, heirloom tomatoes, basil, potatoes, eggs, white corn, and onion. I knew I wanted to do a twist on the caprese salad for dinner, but wasn't sure what else to make.
Corn for the corn! I love those corn holders.
Potatoes have made a comeback as one of my favorite foods, especially after Heather made some delicious roasted ones with chilis. I had never made a spanish tortilla before, but was suddenly inspired to make one after picking up some beautiful yukon golds. For side dishes I sliced the tomatoes and topped them with peppercorn crusted goat cheese and my own basil pesto. This combo is absolutely divine! The tortilla came together fairly easily. I sauteed the onion with olive oil and boiled the potatoes for 3-4 minutes before adding them to the onions, with some garlic. I recommend letting the onions get fairly brown and caramelized - the flavor is worth the wait! Our meal was so simple, but so flavorful.
Close-up of the tortilla.
We topped our meal off with some watermelon and dates. A sweet end to a sweet meal.
I look a little tired from my run. That melon revitalized me.
Spanish Tortilla
3 medium sized yukon gold potatoes
1 large yellow onion
2 cloves garlic
4 eggs
1 tsp salt
1/2 tsp pepper
Olive oil
Directions
Boil a pot of water. Heat 3 tablespoons of olive oil in frying pan on mediumheat. Cut potatoes in half, then slice them crosswise into thin slices (matchsticks) and boil for 3-4 minutes. Drain potatoes in colander. Cut onion into thin slices and sautee in pan for about 5-6 minutes. Add potatoes and garlic to the onions and cook on medium heat for another 7-8 minutes. Remove from pan and let cool in colander.
Mix 4 eggs in a large bowl with salt and pepper. Add onion and potatoes and mix with eggs. Add 2 tablespoons oil to frying pan. Add egg mixture to frying pan and cook for 5 minutes. Take a plate and place it over the pan. Invert the pan and tortilla onto the plate. I put tin foil on the plate. This made it easier to add the tortilla back into the frying pan and cook for another 4-5 minutes. Cut into wedges and serve warm.
