Veggie Wednesday

I saw this in the new issue of Country Living and had to post it. There's a photo and the original recipe linked to the recipe title~it looks fabulous. I know I would make this the first time as-is and then most likely add roasted red peppers on my second time out. Maybe some black olives too...

Tortilla Española
12 servings

3/4 cup olive oil
1 1/2 pounds Yukon Gold potatoes, peeled and thinly sliced
2 cups sliced yellow onions
1 1/2 teaspoons salt
6 whole eggs
1 teaspoon pimentón (smoked paprika)
1/2 teaspoon freshly ground pepper

Heat the oil in a 10-inch nonstick skillet over medium-low heat, add the potatoes, and cook, turning frequently, for 10 minutes. Stir in the onions and 1/2 teaspoon salt. Continue to cook for 25 more minutes until vegetables are tender. Drain all but 2 tablespoons of the oil and transfer the vegetables into a bowl. Wipe the skillet clean. Beat the eggs, pimentón, and remaining salt and pepper together and stir in the vegetables. Heat 1 tablespoon reserved oil in the skillet over medium-low heat. Pour the egg mixture into the skillet. Cook until just set - 5 to 7 minutes. Loosen the sides with a spatula, place a heat-proof plate facedown over the skillet, and invert the tortilla. Heat remaining oil in the skillet over low heat. Slide in tortilla, cooked side up. Cook for 3 more minutes. Slide tortilla onto a plate. Cool slightly before serving.

What's in Yours?

Deborah recently asked what was in my refrigerator and I shamed myself by letting everyone know. Last night while looking at the Penzeys catalog, I decided I would do one better and play show-and-tell with my spice cabinet.

Here it is:


I have herbs and spices ranging from too expensive to 99 cents. I'm not ultra picky about where they've come from, as long as they're fresh. So, in my cabinet there is:

paprika
apple pie spice
ground nutmeg
ground cinnamon
salt & peppercorn mix Penzeys
star anise
Accent
chili powder
whole nutmeg
ground allspice
ground ginger
Cajun seasoning
bay leaves
juniper berries Penzeys
Old Bay seasoning
garlic powder
onion powder
cream of tartar
dried whole ginger
whole cinnamon sticks
beef bouillon
chicken bouillon
parsley
ground sage
Curry Simba Mbili from Nairobi, Kenya
thyme leaves
dill weed
pepper course and fine grind
French oregano
seafood seasoning
marjoram
Greek oregano
basil
rosemary
Tarragon
Mrs Dash Garlic
whole coriander
box of Stevia packets
file powder
packet of taco seasoning
4 packets of Kool-Aid
cupcake liners--mammoth, regular and mini
number candles 7, 5 and 2
1/4 bottle of gin that belongs to hubby-(I would use it for Choucroute Garni if I didn't have juniper berries)
colored flexible straws
Winnie the Pooh cups that my friend Carole sent over
box of "strike anywhere" matches

While I was looking at that catalog I noticed their replacement box...you know, what you would need if you somehow lost all your spices. Their box wouldn't cut it for me at all which got me thinking. What ten herbs and spices do you need to have on hand at all times (salt and pepper excluded)?

Mine would be:

basil
oregano
bay leaf
thyme
Mrs Dash garlic and herb
whole nutmeg
ground cinnamon
ground ginger
cayenne pepper (which I'm out of at the moment!)
dill