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F0a2f38c 4ce7 4012 84ac fbdfdbc1f52a  2016 08 02 05 23 24
coffeefoodwritergirl
coffeefoodwritergirl

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.

coffeefoodwritergirl
coffeefoodwritergirl
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