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.
I found this recipe in Jason Roberts’ Good Food Fast while I was looking for breakfasts that could be made ahead and assembled quickly by me and our early-rising house guest.
Until we ate at Panera recently, all the pictures I’d seen of watermelon feta salad hadn’t persuaded me to try it. It just didn’t appeal to me. Now I am sorry I waited. I loved Panera’s version, with an arugula base, dotted with juicy watermelon cubes, crumbled feta, a handful of toasted almond slices and a sprinkling of ancient grains. I was eager to see what I could come up with at home.
We really like (and miss) Tommy’s in the Coventry area of Cleveland Heights; they serve their hummus with Cheddar melted on top. That and one of their spinach pies makes a heavenly meal.