i'm all about balance.

When I used to do yoga in Greensboro at a fancy friendly healthy nice yoga studio (which I still miss tremendously), I would stop on the way home to buy a bag of Doritos. It's all about the balance, I would laugh guiltily. I'm doing something great for my body, so now I need to eat some Doritos or I'll be all out of whack (I actually lost weight that year and was in great shape by the end of it, incidentally).

In the spirit of balance, then, of my previous post, in a not serious but delicious way, I'd like to share the recipe of one of my favorite Spanish tapas, the Spanish Omelette (tortilla de patatas). Enjoy! And namaste!

(Also, the recipe I used before was much simpler and did not have garlic but did have black pepper. I like the black pepper. Also, I would slice the onions thinly rather than chop them, but that's just my preference.)


Ingredients

* 1/2 pint of olive oil
* 5 medium (40 oz each) baking potatoes, peeled, sliced and lightly sprinkled with salt
* 1/2 yellow onion, chopped
* 3 cloves garlic, minced
* 5 eggs
* Salt

Preparation

Heat the olive oil in a 9-inch skillet and add the potato slices carefully, because the salt will make the oil splatter. Try to keep the potato slices separated so they will not stick together. Cook, turning occasionally, over medium heat for 5 minutes. Add the onions and garlic and cook until the potatoes are tender. Drain into a colander, leaving about 3 tablespoons of oil in the skillet.

Meanwhile, in a large bowl, whisk the eggs with a pinch of salt. Add the potatoes, and stir to coat with the egg. Add the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set.

Use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil). Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side. Cook until completely set. Allow the omelette to cool, and then cut it into wedges. Season it with salt and sprinkle with lemon juice to taste (optional).

Serve warm or at room temperature. Serves four, prep time 35 minutes. (source)