Tea has been running rampant through the office. Our electric kettle, decorated with orange and brown flowers, first began its journey at the PPRS Research Station, made it’s way to South Platte, and finally to the offices of the Sanborn Blog. But don’t let word get out to the wonderful men and women working downstairs– the kettle barely makes 2 1/2 cups as is. Tea is our major defense against the cold days, along with fleeces, flannels, and beanies (or knit caps, toboggans, bobcaps, stocking caps, a tabby cap, a watch cap, or in Canada, a tuque; this interactive map will help you decide: How Y’all, Youse and You Guys Talk). But we’re here to talk about eggs and sprouts, not if you say hoagie or grinder.
1 red pepper
1 large sweet tater
12 eggs from Marty’s chickens
3 cloves of garlic
salt and freshly ground black pepper
chicken breast with lemon
JB scrambled up the eggs along with a bit of milk. He put the cut veggies into a 10-inch cast iron skillet and sauteed them with coconut oil, salt and pepper to taste, and some butter. Once the veggies started to brown he poured in the egg and cooked over medium heat. Some recipes call to flip the tortilla halfway into cooking it, but JB chose not to. A little chili powder was added. On the side he baked chicken breast at 400 degrees till done, along with lemon, onions, and salt and pepper to taste. The Brussels sprouts were sauteed in a 12-inch skillet with salt and pepper.
The Spanish tortilla is best served with friends and family on a cold, snowy night. 3 year old children seem to like all elements of the Spanish tortilla, yet 5 year olds seem aversed to certain vegetables. Broccoli was a hit with all ages. If there is no side of chicken, along with growing children in the household, ham can replace the sweet tater in the tortilla. Theoretically.