One way to make mealtime easier for everyone involved is to theme out some of your dishes. This might seem too cutesy and organized but, believe me, it works.
For example, we’ve renamed Wednesday nights as Breakfast-for-Dinner nights. I started this tradition around the same time I started cooking for this blog–over 3 years ago. I’m not sure why but, my kids claim that breakfast actually tastes better when it’s being served for dinner. I think they feel like they’re breaking the rules by eating pancakes at 6pm. My theory: whatever it takes to get my kids excited and interested in mealtime, I’ll take it.
Our Wednesday night dishes usually take the form of pancakes, waffles, or slow-cooked oatmeal. Of course I also accompany the meal with some yogurt and fresh fruits. Since I received my copy of The Pollan Family Table last week, I’ve had a voracious appetite and I’ve earmarked so many recipes from the book that I’m going to try. (Look for my review on Amazon.com). The recipes are practical, the pictures are gorgeous; it’s hard not to get inspired to cook. And, the best endorsement of all: the Pollans aren’t professionally-trained chefs so the recipes don’t seem insurmountable to the average or even novice cook.
The other night, on breakfast for dinner night, I decided to make The Pollan Familiy Table Spanish Tortilla with Spinach and Manchego Cheese. I realized that eggs don’t get top billing in our household and we really have no excuses– no one is allergic. And, I was up for making a high-protein breakfast for dinner.
The Spanish Tortilla was a huge hit. I’m fairly certain it was the combination of diced potatoes, cheese, and perfectly sautéed spinach to offset the eggs.
It was baked to perfection and slid right off of the skillet and onto the plate for a near perfect presentation. Now that I’ve got my tortilla groove on, next time around I might add some pesto and some sundried tomatoes.
The possibilities are endless. Feel free to omit the salt in this one. I found that the Manchego cheese provided enough salt.
You must try this recipe- for breakfast, lunch or dinner!
Spanish Tortilla with Spinach and Manchego Cheese
from The Pollan Family Table Cookbook
4 servings as a main course, 6 servings as a side dish
- 1 1/4 cups peeled and diced Yukon gold potatoes, cut into 1/2-inch cubes
- 2 or 3 tablespoons of unsalted butter
- 8 large eggs
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon finely chopped Italian (flat-leaf) parsley
- 1 teaspoon chopped fresh thyme leaves
- 1 medium white onion, halved lengthwise (1 1/4 cups)
- 1 cup packed baby spinach leaves
- 1/2 cup shredded Manchego cheese
- Line a plate with paper towels.
- Place the potatoes in a medium microwave-safe bowl with a lid, and add 1 tablespoon of the butter. Cover the bowl and microwave on high for 3 1/2 minutes. Remove the bowl (it will be hot) and shake to loosen the potatoes. Return the bowl to the microwave and cook until tender, about 3 1/2 minutes more. Set aside.
- If you don’t want to use a microwave, place the otatoes in a small saucepan and add cold water to cover. Bring the water to a boil and cook partially coered for 5 to 7 minutes, until the potatoes are fork-tender. remove from the heat, drain well, and return to the dry saucepan. set aside. (You need only 2 tablespoons of butter in total if using this non-microwave method.)
- In a mixing bowl, combine the eggs with 1 teaspoon of salt, 1/4 teaspoon of pepper, the parsley, and thyme; whisk to blend.
- Place a medium ovenproof nonstick skillet with a broiler=safe handle over medium heat. Add 2 tablespoons of butter. When it melts and starts to sizzle, add the potatoes in a single flat laer and cook undisturbed for 5 minutes. Flip the potatoes with a spatula and cook for an additional 3 to 5 minutes, stirring occasionally, until lightly browned. Transfer the potatoes with a slotted spoon to the paper towel-lined plate, leaving the remaining butter in the skillet.
- Set a rack in the upper third of the oven and turn the oven on to broil.
- Add the onion to the butter and saute over medium heat until golden brown and tender, 4 to 6 minutes. Add the spinach and saute for an additional 2 minutes, until wilted. Return the potatoes to the pan and pour the egg mixture over the vegetables. Stir quickly to mix all the ingredients together. Cook undisturbed until the edges begin to set, 4 to 5 minutes.
- Run a rubber or silicone spatula around the rim of the pan to loosen the sides. Sprinkle the top of the tortilla with the cheese and place the pan under the broiler until the cheese is lightly browned, about 2 1/2 minutes. Remove the pan from the oven. Slide the tortilla onto a platter, browned side up. Let it cool for 5 minutes, then slice into wedges and serve.