Here’s the audio podcast of last night’s meal: a Spanish tortilla tapas spinoff
I went through the whole process of making a Spanish tortilla, except without the added egg & milk mixture at the end. I ate it instead in bites together with pasta.
I added to the sliced potatoes, onion, garlic, cayenne pepper, (ground pepper and sea salt to every new layer added), fresh mushrooms, fresh chopped tomato. And finally after flipping the whole layered potato dish, I added walnuts, a can of tuna, chopped sharp cheddar cheese, spoons of Greek cream cheese yogurt, and topped it with the roasted yellow, red and orange sweet peppers.
I ate the meal with my garlic toast, in which the bread soaked up the excess tomato juice, added chopped garlic, roasted, then poured olive oil over the piece of garlic toast.
The semi-sweet baking chocolate melted in the double boiler with cinnamon and cayenne pepper, was the desert.
Delicious, medicinal food at it’s best!