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.
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
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.
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.