Spanish Tortilla with tomatoes, basil, squash blossoms & New Mexico garlic.
Cube two medium potatoes & sauté in evoo w/ salt (I used Malden) chopped onion, and garlic. Add 6 eggs and additional olive oil. Lift & cook until set & then flip (if you can't flip - use another pan of same size to "flip" & return new pan w/ tortilla to heat). Cook all the way through & until lightly browned. Garnish w/ lightly sautéed squash blossoms, cherry tomatoes, slivered basil & fresh ground pepper.