Almost a Spanish Omelet with a Walnut, Mozzarella + Kalamata Salad

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You’re gonna need a bigger boat…

On one more freezing May night after a day of jury duty, I opened the fridge expecting to find a few leftovers for supper, but there were none to be had.  Somehow we’d eaten them all.  I had my mouth all ready for pizza, homemade pizza at that, and found zip, 0, nada.  I already had a nice little red opened to air, JAWS was on tv, Dave had called checking in from D.C., and I thought I had nothing to do but heat an oven.  Instead I had to make something for dinner.

If there’s nothing made and there’s no time, there’s nothing better than an omelet of whatever variety and a glass of wine.  Unless you’re too exhausted even for that, in which case you should have a cheese sandwich and go to bed.

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(Above:  a favorite book of mine)

I began with a 9-inch non-stick pan and good splash of olive oil well-seasoned with salt and pepper.  In went a handful of cherry tomatoes, a nice chop of onions (about a 1/4 cup), and somewhat more of a beautiful red bell pepper I cut up with dispatch.  There was no rhyme or reason to these ingredients, other than they were in the refrigerator and I knew they’d be good in eggs.  I wasn’t thinking Spanish omelet (aka Tortilla) until I saw a big bag of small red potatoes sitting hopefully on the floor in the mudroom; I grabbed a couple.

Spanish omelets –or tortillas — are a flawless puffy and crispy combination of thinly sliced or diced potatoes, onions, eggs, and lots and lots of olive oil.  My version would have luscious vegetables,  including the onion, only two small diced red potatoes, asparagus, eggs, and not so very much olive oil. I seasoned it all with kosher salt, fresh ground pepper, crushed red pepper, and I’m sure terribly non-traditional  tarragon.  It would feed two of us –my son and me –with a bite or two left for the dogs.  Try this:

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