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When I return from a trip, some of my best souvenirs are recipes collected along the way. While photographs provide a visual journal of our adventures, preparing a new dish is like a journal of the senses. The aroma in our kitchen and robust tastes at first bite bring back the memory of people and places we visited.
Now back home from a trip to the Colorado mountains, I'm eager to prepare the Spanish tortilla recipe my friend Joana Iniguez, originally from Barcelona, taught me in her bright kitchen nestled in the aspens.
"It's Spanish tradition to make a 'tortilla' as a snack (tapa) or for picnics and serve slices warm or cool," she said as she expertly sliced a zucchini into almost paper-thin disks. "It's commonly prepared with potatoes, eggs, onions, olive oil and salt, but I prefer replacing the potatoes with zucchini for a sweeter taste.
"Best of all, it's a special hit with my 9- and 10 year-old nieces, who are generally picky eaters," she added.
While zucchini are still plentiful this month, prepare this tortilla with your kids and enjoy it as a healthy snack or evening meal on a busy school night. Serve it with crusty bread and do like the kids in Barcelona do: Cut a juicy ripe tomato in half, squeeze out some of the center portion onto a slice of French bread and drizzle the bread with a bit of olive oil. Pure deliciousness.
SPANISH TORTILLA WITH ZUCCHINI
Makes 6 servings.
3 tablespoons olive
2 medium onions, thinly sliced
6 medium zucchini (about 21/2 pounds total), cut in very thinly sliced rounds using knife or mandoline
1 teaspoon salt, divided use
6 eggs
Pepper to taste
To saute vegetables: In large skillet, heat 3 tablespoons oil. Add onions. Saute, stirring frequently, over low heat for 5 minutes or until soft but still glistening. Add zucchini and 1/2 teaspoon salt. Saute, stirring frequently, for 15 minutes or until zucchini are tender and ruffled around edges. Spoon mixture into colander to drain.
To cook eggs: Let kids crack and whisk eggs in large bowl. Stir in drained zucchini mixture and remaining 1/2 teaspoon salt. Heat 10-inch nonstick skillet drizzled with oil. Add egg mixture. Cook, stirring occasionally, over low heat for 10 to 12 minutes or until eggs have set and underside is golden.
To flip tortilla: Run spatula around edge of tortilla to loosen it. Place flat, rimless frying-pan lid that is larger than tortilla over skillet. Hold lid handle with one hand and skillet with other. Let kids count down, "3, 2, 1." Quickly flip tortilla onto lid. Slide tortilla back into skillet. Cook for 3 to 5 minutes or until firm.
To serve: Slide onto flat plate. Slice. Serve.
Donna Erickson is the executive producer and host of public television's award- winning family lifestyle series "Donna's Day." Her latest book is "Donna Erickson's Fabulous Funstuff for Families." For more ideas, visit MinnMoms.com/donna, sign up for Donna's e-newsletter at donnasday.com, like the Donna's Day Facebook page or follow Donna at twitter.com/Donna_Erickson.
