Tortilla Tornado

La versión español está después de la versión inglés.

ONE OF THE COMMENTS I hear most from San Geraldo when he cooks our dinner for two is, “I have enough _____ to feed an army.” Earlier this week he filled in the blank with potatoes.

I don’t eat a lot of potatoes. SG no longer eats very many either. He prepared breaded (in Special K) turkey filets. On the side, in addition to the potatoes, were Brussels sprouts (which I love). He sautéed the potatoes in the excess breading, as he usually does. After dinner, he put the leftover potatoes in a container in the refrigerator and said, “I have no idea what I’ll do with all these.”

The next night, he decided to use up the potatoes in his own version of a Spanish tortilla (which is nothing like a Mexican tortilla, as you’ll see below). He didn’t follow any recipe, and simply mixed up the buttery breaded potatoes with some of the other things he knew went into a traditional tortilla. He flipped the tortilla pan too soon and cooked a big portion directly on the cook top before scraping it off. It was delicious and worth the clean-up.

THE SEAS HAVE BEEN HIGH in recent days. That’s why many stretches of beach have been displaying yellow and even red flags (instead of green). Although sometimes my mask is in perfect harmony with the flag, at other times, it is not. Especially when the flag color changes as I walk. It all depends on the currents on that particular stretch of beach.

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UNO DE LOS COMENTARIOS QUE más escucho de San Geraldo cuando prepara nuestra cena para dos es: “Tengo suficiente _____ para alimentar a un ejército”. A principios de esta semana llenó el espacio en blanco con patatas.

No como muchas patatas. SG ya no come muchos tampoco. Preparó filetes de pavo empanizados (en Special K cereal). Al lado, además de las patatas, había coles de Bruselas (que me encantan). Salteó las patatas en el exceso de empanado, como suele hacer. Después de la cena, puso las patatas sobrantes en un recipiente en el refrigerador y dijo: “No tengo idea de qué haré con todo esto”.

La noche siguiente, decidió usar las patatas en su propia versión de una tortilla española. No siguió ninguna receta, y simplemente mezcló las patatas empanizadas con algunas de las otras cosas que sabía que formaban parte de una tortilla tradicional. Volteó la tortilla demasiado pronto y cocinó una gran porción directamente sobre la estufa antes de rasparla. Estaba delicioso y valió la pena la limpieza.

LOS MARES HAN ESTADO ALTOS en los últimos días. Es por eso que muchos tramos de playa han estado mostrando banderas amarillas e incluso rojas (en lugar de verdes). Aunque a veces mi máscara está en perfecta armonía con la bandera, otras veces no lo está. Especialmente cuando el color de la bandera cambia mientras camino. Todo depende de las corrientes en ese tramo particular de playa.

Judy surprised me with this New York fabric. I love it.
Judy me sorprendió con esta tela de New York. Me encanta.
The rusty red in my mask didn’t go with the bright red of this flag.
El rojo óxido en la máscarilla no combinaba con el rojo brillante de la bandera.

Author: Moving with Mitchell

From Brooklyn, New York; to North Massapequa; back to Brooklyn; Brockport, New York; back to Brooklyn... To Boston, Massachusetts, where I met Jerry... To Marina del Rey, California; Washington, DC; New Haven and Guilford, Connecticut; San Diego, San Francisco, Palm Springs, and Santa Barbara, California; Las Vegas, Nevada; Irvine, California; Sevilla, Spain. And Fuengirola, Málaga..

30 thoughts on “Tortilla Tornado”

      1. wickedhamster:
        I also love traditional tortillas. Haven’t had a frittata in a long time. Maybe we’re due for a trip to Italy… once it’s safe(r) to take a trip.

    1. David:
      You have to know what you’re doing when you’re cooking to be able to wing it like SG does. Surf has calmed. I loved the view and the noise!

    1. anne marie:
      The waves were wild and the roar was beautiful. It’s quieted down again … and I can hear the frickin’ drilling above my head. Will they NEVER finish?

  1. I love potatoes, and I must control that love so I don’t eat too many. When I was in Spain years ago, I fell in love with the Spanish tortillas and tried to make them when I returned home. Not as good. The surf looks wild!

    1. mcpersonalspace54:
      Before moving to Spain, we bought a cookbook called the New Spanish Table. Every recipe has been a success and looks and tastes EXACTLY like we’ve had here. It might be worth a try.

  2. My father always says of my mother, she cooked for an army, but the army never came. I cook like that sometimes.
    And Carlos makes a delicious Spanish Tortilla! SG’s looks really good!I just ate breakfast and now I’m hungry ….

    1. Bob:
      SG always cooks too much food and he hates to eat leftovers. Thanks to the lockdown, we got in the habit of having a second or third meal out of what he’s cooked… and we’ve enjoyed them. He adds something each time to change the dish. Potatoes have always been his downfall when it comes to judging amounts. But he’s also known for piling way too much food on people’s plates.

  3. The flying tortilla reminds me of a lasagne I made that exploded in the oven (oven door sprang up and hit my arm as I was pulling it out). Cleanup was left until I finished using up all my colorful language…which means it took a long, long time. Still, his wicked tortilla looks pretty good!

    1. Mary:
      Oh, that lasagna explosion sounds awful. At least the tortilla flip was on a smooth surface. I should learn some words from you. My colorful language is so uncreative, I end up repeating myself. Or simply stringing all the words together in no particular order.

  4. To the best of my knowledge, I’ve never eaten a Spanish anything. Looks good though. I wish I could be at that beach. It’s been in the 90s here and getting hotter. You look good in a mask, Scoot!

    1. Deedles:
      Yes, I like myself much better masked. I think I might add a hat. And a turtle-neck sweater. Sorry you can’t enjoy our beach. It would be a pleasure to have you as a neighbor (well, for ME if not for you).

    1. Debra:
      THAT is perfect. We could even mash them and add food coloring. Wouldn’t that be a surprise to our party guests!

  5. I love Brussels sprouts too, or anything from the Brassica family — broccoli, cauliflower, you name it. I think we are a rarity in that regard.

    Those waves look huge! Were the surfers out? Seems like a prime opportunity for them!

    1. Steve:
      Surfers were out later in the day, although only a few directly across from us. They have an app that tells them where the best local surfing is. I didn’t go find them about 1 km away. I was a very picky eater as a kid. Vegetables? String beans and carrots. Then I visited my sister in South Yorkshire after she was married only six months. I didn’t want to hurt her feelings, so I ate whatever she cooked. That was the first time I had Brussels sprouts — and they were farm fresh. I was converted and began trying everything and enjoying most.

  6. Love your facial masks, what a fashion statement you make. Does SG do catering? it looks delicious. Don’t you love those waves. We too try to eat less potatoes and more greens, though Will does not eat Brussels sprouts he claims his doctor told him not too.

    1. larrymuffin:
      SG actually did do catering while he was in grad school. He specialized in multi-course Russian dinners. I had the pleasure of enjoying ONE of his Russian meals years later. Exquisite. Will is so clever (I mean his doctor is SO good). My doctor said I can’t eat pickled beets, baked beans, or mushy peas. It’s tragic.

  7. I like potatoes, but don’t cook them very often. The tiny little pocket of South Carolina I grew up in ate far more rice than potatoes, so I suppose it’s a habit. Your potatoes fried in breading sound delicious! And everything is good inside a warm tortilla! 🙂

    1. Jennifer:
      This is not inside a warm tortilla. I should have done a better job showing it. A Spanish tortilla is more like an omelette and doesn’t in any way resemble a Mexican tortilla. It was a big surprise to us. Many of our friends here have never even seen the other kind of tortilla. SG is also gifted at making enough rice to feed an army.

    1. Wilma:
      Well, if you ever run out of potatoes, just call us. The waves were wonderful… just like the mask.

  8. Who is that masked man?! I guess that’s one good point about having an induction stove. The same trick on a gas burner just wouldn’t work at all.

    1. Walt the Fourth:
      Oh, yeah, with SG as chef, the induction cooktop is a god-send. I used to regularly take our gas stoves apart to clean.

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