Fall?

It's been cooler at night, can fall be on the way?  Not thinking about it, not thinking about it, not thinking about it...  Hey, there are still delicious summer tomatoes!

More here in a bit.


Whatcha Eatin?

Baked Tortilla Espanola

It's like a potato and onion fritatta.

1/2 C extra-virgin olive oil (can use less)
2 large baking potatoes, peeled and thinly sliced. (or the equivalent in unique sized CSA taters)
1 medium onion, thinly sliced (1 Cup)
5 garlic cloves, finely chopped (1/4 Cup)
Coarse salt and freshly ground pepper
5 large eggs
1/2 cup coarsely chopped fresh flat leaf parsley
1 Tablespoon fresh thyme

Preheat oven to 400. Heat oil in an 8-inch, oven safe skillet over medium heat.  Add potatoes, onion and garlic and stir well.  Gently press into an even layer with a spatula.  Reduce heat to medium low, cover and cook for 10 min.  Stir, season with salt and pepper and press again.  Cover and cook for 10 minues.  Drain in a colander reserving oil.

Whisk together eggs, parsley, and thyme.  Season with salt and pepper.  Stir in potato mixture.  Heat 2 Tablespoon reserved oil in the skillet over medium heat.  Pour in egg mixture and gently press into an even layer.  Reduce heat to medium low.  Cook uncovered for 2 minutes.
Bake until set, about 5-10 min (watch it!).
Invert onto a serving platter if you're feeling fancy, or serve from the pan.