Photo: A basic Spanish tortilla is usually made with eggs, potato and onion. Here is a version of this traditional dish that I made yesterday for my husband’s main meal. Four eggs; one pan-fried, diced potato; shredded Parmesan cheese; bits of brie and small, whole tomatoes were used to make this individual serving.
Beaten eggs are added to a diced, sautéed potato in a cast-iron pan; cheese and roasted small tomatoes are added, then after cooking for one or two minutes to firm-up the bottom, the whole pan goes under a broiler until the eggs are puffed and lightly browned on top.
Large address labels and felt pens were used by me to make the contents of these elegant olive oil bottles easily identifiable. The original labels (as on the new bottle at left) of two empty containers were soaked-off in a sink half-full of very hot water. This trio of full bottles sits on the counter, ready for use on salads, cooking (a few drops of olive oil may be all you need to fry an egg) , drinking (add a teaspoon of cider vinegar to your water-glass in the morning and/or evening for enhanced health) and spot-cleaning (wipe-down windows, appliances and counters with a few drops of white vinegar). These particular vessels came with optional spouts, which make dispensing small amounts of liquid quick and easy.