We munched on this olive, tomato and potato bit of deliciousness just a bit ago. Hubs sliced the potatoes on a
mandoline first, then lightly pan fried them in olive oil. Next went a bit of whisked eggs over the potatoes. We let those eggs set up a bit over medium-high heat, then added the remaining bit in the mixing bowl, along with the olives. The whole concoction then spent a wee bit of time in the oven under a low broiler, was cut into wedges, and then covered in chopped tomatoes.
Simple, fresh, delicious. Couldn't ask for a better way to start a Sunday. Hope your weekend is going swimmingly.
Man, that looks good! I'll have to try that when my tomatoes ripen. And come over to my site and enter my 1 year blogversary giveaway! :)
ReplyDeleteThat looks delish! I made up a fresh batch of your blueberry lemonade from Taproot today. It was so refreshing and yummy. Thanks!
ReplyDeleteWe love making tortilla(more my job) and one of our girls will eat it. My wife was born in Naples so we normmaly make frittatas, our daughter that eats the torrilla will almost devour a frittata by herself. It is also a great way to get veggies in their diet without them thinking about it.
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