Breakfast inspiration

Call it an early wake up, or the presence of 36 eggs in the fridge, I went out and tried something I've been wanting to make ever since visiting Spain. 


My first attempt at a Spanish omelet, or Tortilla.  Simple ingredients treated well and cooked slow.  Started by adding shallots and thin slices of peeled potatoes to a pan with olive oil & butter.  sauteed and covered to soften the potatoes. Once cooked, this was added to 8 eggs beaten with about a 1/4 cup of milk.  The mixture was added back to the pan and slow cooked for about 20 min, until the eggs set. Then in traditional style, a plate on top of the pan to assist the flip of the omelet.  For the 1st attempt, only a few potatoes leaked out.  

Garnished with some fresh spinach sauteed in olive oil & a touch of garlic. And of course, hot sauce.  People were fighting for the last piece. Next time, add bacon.