It had been on my mind for years to make a Spanish tortilla, which is nothing like the tortillas familiar to most Americans. It’s basically a frittata that features potatoes.
This would make a luxurious snack for a Super Bowl party on Feb. 5. Go . . . whomever!
I used to fill our dining room table (sometimes adding a leaf) with appetizers and desserts for our parties. I planned for weeks and cooked for days. Some people thought I was crazy (and maybe I was), but they were sure to come.
With summer waning, I had to sneak in one more batch of cold vichyssoise to enjoy before crisp fall days take over. It’s not surprising that I love it; I like regular potato soup just out of the fridge, as well as most chowders. It seems decadent, but it doesn’t have to be if you sub the fat-free “half-and-half” on the market (or if you are satisfied with a tiny amount of cream).