You say frittata, I say tortilla.

Tortillas in Spain are less like Mexican tortillas and more like a frittata. My friend Aimee made me one in grad school. She learned how to make them when she was a foreign exchange student there in undergrad. But, I haven't cooked/eaten one since.

Until now.

We came across a recipe for Spanish Tortilla with Chorizo from the most recent Williams-Sonoma recipe collection. We didn't have the (supposedly) required frittata pan, but Gropius masterfully made the tortilla without it and I was in awe, both of his prowess and how good it tasted! The recipe was appealing in part because we only needed Manchego cheese and potatoes (we had everything else already in our larder). To help keep our cholesterol levels down, we invited Derellek over to enjoy it with us:




Gropius added his own special touch to the recipe with some chanterelle mushrooms that we got for free because the checker at the store couldn't spell chanterelle and was looking for them in the "s" list of fruits/veggies. We enjoyed the tortilla with a side of sauteed Swiss Chard from our garden and a nice white wine from Bogle that Derellek brought over:


Then, we finished off the meal with frozen avocado pie and a round (or three) of dominoes. Good times!