Spanish Tortilla

I've been thinking about work lately and how there are a million different ways to go about it, specifically for parents of young children. Clearly there is no perfect solution or we would all be following the same plan. This article a friend shared (nothing like a personal mothering article to spark hot and heavy comments!) got me thinking about my family's choices. Since Dylan was born, almost 5 years ago, I have been a full-time mother who works when my kids are asleep. With just one child this was pretty straight forward - I would counsel nutrition clients, work on this site, write articles, or work on my book during nap time and in the evenings. Now, I work when Dylan is at preschool and Gray is napping and when both boys are asleep at night. To me, this is a luxury, getting to work on meaningful projects while still being with my kids 24/7, but with this decision comes a long list of sacrifices.

Lately, the pressure is mounting. As the boys get older our schedule is even busier and those quiet napping house moments are few and far between. My professional work is ramping up and I wonder how I can be both a constant presence in my boys' lives and do the work I want? My gut says to keep chugging along and work at it as I go because I know the family vs. work question is never going away.

That is a long winded thought to introduce a straight-forward Spanish Tortilla - thanks for bearing with me. I made this for dinner when I thought we didn't have anything to eat other then oatmeal and was reminded, yet again, how good simple eggs and potatoes are. Give it a shot.

Spanish Tortilla 
makes 4 to 6 servings

9 large eggs
1 teaspoon kosher salt
1/3 cup olive oil
4 to 5 medium russet potatoes, peeled and cut into 1/8-inch thick rounds
1 medium onion, finely diced
parsley, for serving

1. In a large bowl, whisk together the eggs and salt. Meanwhile, heat a large cast iron skillet over medium heat. Add 1/4 cup olive oil and 1 potato slice. When the potato starts to sizzle around the edges slide in the remaining slices.

2. Cook, gently tossing the potatoes every few minutes, until they are just soft, about 15 minutes. Add the onion and cook for another 5 minutes. Once everything is softened and smelling good, carefully fold the potato-onion mixture into the eggs.

3. Wipe out the skillet and place it back on the stove over high heat. Add remaining olive oil. Pour in the egg mixture and immediately reduce the heat to medium low.

4. While the tortilla sets up on the stove top, turn on the broiler (where you'll finish it). Keep the pan on the stove top until the edges of the tortilla are set and the middle starts to firm up. This takes about 7 minutes.

5. Put the pan in the oven under the broiler and broil the tortilla until the top is lightly golden and puffy.

6. Let tortilla cool slightly (or to room temperature) and slice into wedges for serving.