Serious Eats: Recipes
Sack Lunch: Spanish Tortilla
Despite the fact that I’ve cut back on meat in the past few years, it rarely occurs to me to turn to eggs as a source of protein. As part of my effort to liberate them from my mental breakfast ghetto, I’d like to share with you a Spanish tortilla (potato omelet) that makes a lovely dinner for two with enough for two lunches left over. So full of potatoes it hardly tastes eggy at all, this substantial dish is good when it’s hot but, by my lights at least, even better at room temperature. (This makes it wonderful to serve guests for brunch, too, since you can have everything ready before anyone arrives without worrying about timing and temperature.)
For workday lunch take a green salad on the side by putting some dressing in piece of Tupperware, topping with not-too-delicate lettuce (such as romaine), and tossing only just before you eat. (Or, if you are really devoted to sandwiches, I think a slice of this omelet would taste mighty fine on a cibatta roll with either dressed greens or maybe just some mayonnaise or aioli.) Eat a couple of ounces of very dark chocolate for dessert to feel extra continental.
About the author: Robin Bellinger recently escaped a career in book publishing, which was really cutting into her cooking time. Now she is a freelance editor and can bake bread on Tuesday afternoon if she feels like it. She lives in midtown Manhattan with her husband and blogs about cooking and crafting at home*economics.