Yesterday's dinner used half a potato. What to do with the rest? It turns brown if you keep it around raw, so I diced and parboiled the extra, and stuck it in the fridge while I decided what to do with it.
By lunchtime today I'd made up my mind: Spanish tortilla, otherwise known as "potato omelet."
I minced a small onion and cooked it with a half-cup of the potato in my smallest nonstick skillet, in a tablespoon of olive oil, until the potato was tender but not browned. Meanwhile, I beat two eggs in a bowl with salt and lots of black pepper. I scooped the potato and onion out, mixed them with the eggs (plus a few pieces of sun-dried tomatoes — an unnecessary but elegant extra that I had on hand), and returned the egg-potato-onion mixture to the pan. I let it cook on low for 3 minutes or so, slid it onto a plate and inverted it swiftly into the skillet (it worked — this time). A couple more minutes and I was sliding it onto the plate to cool.
After it got down to room temperature, I cut it into wedges and ate it out of hand, with a big pile of steamed broccoli left over from last night. My verdict: a most excellent lunch. (Counting the broccoli, I figure 434 calories, 34 g carbohydrate, 25 g fat — I told you I don't do low-fat — and 19 g protein)
The kids? I gave them apples and double-egg French toast with maple syrup. They were quite happy.
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