tortilla chips recipe | use real butter

tortilla chips recipe | use real butter

tortilla chips recipe | use real butter

Recipe: omelette omelette

One, the cost of spring is apparently $ 8.50 for one adult! That was the price of admission to the Butterfly Pavilion in Westminster. I took my aunt who was in town on Tuesday. We had a blast checking out the incredible displays of insects, spiders, millipedes, scorpions and I even held Rosie, the Chilean Rose Hair tarantula. Her feet were soft and furry and her step was light on the palm of my hand. What a truly gorgeous and amazing creature! But the real reason we went: the butterflies.

paper kite butterfly

The moment I removed my lens cap, my filter fogged up. It was so warm (dare I say, hot!) And humid in the Wings of the Tropics Conservatory compared to the cold and dry Colorado winter air outside. I suppose the word Tropics should have clued me in, no? Good thing I had a short sleeve t-shirt under my pullover. I was sweating within minutes. We enjoyed the variety of tropical plants almost as much as the variety of butterflies. Everywhere we looked we saw butterflies flitting, chilling out, taking off, landing, spazzing, sipping up nectar. They were enormous, delicate, exotic, simple, brilliant, striking, mellow, ADD (the postman butterflies were seriously spaz), but each one was fascinating. Every now and again I would look past the dense growth of flowering plants and catch glimpse of the sunny, but snowy landscape through the glass. Oh yeah - it's winter.

postman butterfly

But I like winter :) So for me the foray into this world of the colorful, humid tropics was nice in part because it was so stunning AND because it was short-lived. You can see more photos from the afternoon on my photo blog.

for someone who loves savory food, this is most definitely to treat me) was back in college when my friend's mother had come out from Spain for her PhD graduation ceremony at Caltech. As I stepped into the house for the celebratory party, his mother greeted me with a plate of potato tortilla, cut into small cubes and speared with toothpicks. Heavenly! Years later and 3000 miles across the country, I was in a lecture on fracture dislocations in the complex plane when the Chinese teacher paused and turned to the handful of graduate students trying to understand his light-speed train of thought. He shouted (he always shouted, there was no other volume), "Do you know how to cook Spanish Omelette ?!" She shrank in her chair (there were only 8 of us), smiled and shook her head. "Oh, because I LOVE Spanish Omelette. I want to learn how to make it. "Then I've summarized telling you how you can solve ANYTHING in the complex plane ... except for how to make potato omelet.

Onions, potatoes, eggs, and olive oil at the ready

sweating the onions

was when Aran posted to recipe for this on her blog. I'm not going to use just any recipe! She's the homegirl from Spain AND she's a trained chef. I used Yukon gold potatoes instead of russets because I'm crazy for the flavor. I went with the traditional version of just potatoes and onions (Aran's recipe includes watercress and parsnip which I'm sure is awesome). I used both a "stick" and a non-stick pan and the non-stick is most definitely the way to go. Do not ask.

let the potatoes poach in the olive oil

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2 cup olive oil, extra virgin
1/2 medium onion, medium says
2 medium russet potatoes, medium dice (1 used

Yukon golds) 1 tsp salt
4 eggs
1/2 tsp salt

Heat the olive oil in an 8-inch non-stick frying pan on medium heat. Add the onions to the pan and sweat them for about 2 minutes. Add the potatoes and 1 teaspoon of salt to the oil. Let the potatoes cook for a couple of minutes and then reduce the flame to medium-low for 15 minutes. Aran says the point is not to fry the potatoes, rather to poach the potatoes in the olive oil. In a medium bowl, whisk the eggs and remaining 1/2 teaspoon of salt together. Drain the potatoes and onions from the oil and add them to the eggs. Do not worry if the egg starts to cook. Remove all but a teaspoon of oil from the pan and set the heat to medium. Pour the egg mixture into the pan and stir the center until the egg begins to scramble. Then leave it be. Use a wooden or rubber spatula to tuck the edges in neatly and let cook for a few minutes. I waited until mine was still runny, but solid enough to invert a plate and return to the pan to cook the other side. Serve hot or cold.