Its catching...

My brother got this from my sister, and now I've got it. I'd like to see if five people read this blog... game on... the rewards could be... well... interesting... but handmade.The first 5 people to comment on this post will receive something made by me. But there is a catch...Here are the rules:1. It's my choice what to make... and you won't know what it will be until you get it!2. I make no guarantees that you will like what I make, but I hope you do!3. What I create will be just for you.4. It will be done this year.The catch is that you must re-post this on your blog and offer the same giveaway to the first 5 people who do the same on your blog.

Matching dresses

Amaya and Elydia in their matching dresses this morning.

Tortilla Española

Ingredientes
Olive oil
8-10 potatoes (papas) – diced
2 onions (cebolla) – diced
2 cloves crushed garlic (ajo)
1 Tbsp salt (sal)
Mushrooms (champiniones, optional)
Chorizo (optional)
5 eggs (huevos)

In a 10.5” cast iron skillet, heat 1/8” olive oil on Medium High.
Add potatoes, garlic, onions, mushrooms, chorizo.
Cover and fry, stirring occasionally until potatoes are soft on the inside, and some are crunchy on outside.
Transfer to a steel bowl, add eggs and mix.
Coat the skillet bottom with olive oil, then pour potatoe-egg mixture into skillet.
Cook on med-high heat until egg sets.
Use a glass plate to cover the skillet, quickly invert so that the tortilla falls onto the plate, with the uncooked side facing the glass plate. Slide the tortilla back into the skillet and cook until bottom is browned. Use the same technique to remove the tortilla from the skillet to serve. Traditionally sliced into 1” squares and served on a toothpick, or as a sandwich (on a baguette).

Serves 6.

¡Que aproveche!