Wow! That looks amazing!
Thank you! I think of Spanish tortillas as being egg, potato and onion, cooked to a certain texture in a LOT of olive oil, and pretty runny. Does that sound right?
There is a great article on frittatas from Bon Appetite that I usually refer to. I’ll link it.
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I made chicken paella with broad beans and limas - first time ever. Forgot the artichoke hearts but the pan was full enough. Forgive the excessive photos; this was quite a messy undertaking, but delicious! Got a nice crispy soccarrat. Served with old vine Zinfandel.
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Thank you for the link … Shall take a look at it in the morning … ( 23.30 here ) …
Spanish Omelettes can vary from bar to bar or home to home.
I prefer a sponge type interior, not runny or wet in texture …
Everyone has their preferences.
Thanks again for the link … I have some Italian Cookbooks in Italian or Spanish which I use quite frequently and compare the style, ingredients and how to´s …
I shall photograph and post it up …
Have a nice evening.
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I have had good luck with this recipe: https://www.spanish-fiestas.com/recipes/tortilla/
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Truly looks wonderful !
I have never made it with chicken and assorted legumes before.
However, the original mountain paella, which was cooked outdoors during ancient times, used rabbits and a Valencian indigenious bean.
23.30 … So have a nice afternoon … Ciao.
It was years later that the shellfish versión took the limelight.
I prepare with shellfish and we are grand fans of the Alicantine lobster rice dish called Arroz Caldoso con Bogavante. It is a dish we have once a month on Sundays.
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I have had good luck with this recipe: https://www.spanish-fiestas.com/recipes/tortilla/
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Shepherd’s Pie with a horseradish-cheddar topping, some of mom’s Irish soda bread, and asparagus because it’s green.
I really wanted to make myself a “Quarantini” (with gin, of course), but felt that a Jameson Old Fashioned would be more appropriate.
Hope everyone had a great St. Patrick’s Day given the circumstances.
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That looks great! What kind of rice did you use?
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I am one of those who makes corned beef once a year. Since I forgot to buy rye bread I decided to try baking one. It proves I am NOT a baker. One Guinness for simmering, one for sipping.
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It was from Lidl - Spanish short grain rice.
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Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata
But with Israeli feta instead of ricotta salata.
All this, and only a handful of peas from my Earthbox and I’m not sharing!
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Happy St Patrick’s Day!
We celebrated with a New England Boiled Dinner DW put together. 4.5 pound brisket courtesy of Aldi’s. It sliced like “buttah” and was fork tender. Very pleasing cured taste.
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Carrots, baby potatoes were roasted; cabbage added to the corned beef. Homemade Americanized Irish Soda Bread, all delicious. (I made the bread) ! Finally have the energy - yay!! 
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Looks great. Back in the saddle!
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Thanks @shrinkrap - it’s so good! 
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Made some corned beef in the instant pot and used some for a Reuben sandwich along with some rapini and cherry tomatoes.
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First day sheltering in place - worked from home and got shit done. Marinated pork chops in yogurt, ginger, garlic, paprika, etc. then rubbed them with a spice blend i made months ago and saved. We split one chop, saved the other. Also, roasted cauli tossed in olive oil, parm, granulated garlic & onion, smoked paprika, and TJs’ Everything But the Elote seasoning. I made an obligatory salad too. meh.
Dessert was these delightfully juicy, tiny mandarins i got at TJs on Saturday. Can’t stop eating them - have already gone thru 3/4 of a 5 lb. box.
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that bread looks awesome!
glad you’re feeling better…
