A different twist today begins with a brunch menu. Surely, you could use it for the afternoon, or an early evening affaire. But...let me begin.
First, have you tried any of the new body lotions that include the scents of cucumber, melon or watermelon? Oh, do try one for this repast! They smell delish AND they are very light and elusive. Just what you want to go with this lovely little, but hearty brunch menu.
What do you need?
One yellow onion, two gold potatoes, 3 eggs, butter and finally, a clove of garlic and a bit of parsely, only if you wish!
Slice the potatoes very thinly. If you have a slicer, do use it, bella. Slice your onion very thinly, too. Heat an omelete pan on medium for a minute. Melt 1 T. of butter. (Yes, I am devoted to high quality and low quantities of fats.) Quickly add your onion--and if you wish to add your diced garlic, do so after your onion has given up its divine aromas and begun to brown.
Add in your potatoes and cook to tender. This can take 5-10 minutes, and the thinner your potatoes, the faster this is done.
Add in 3 beaten eggs. Then the dust of chopped parsley, if you like. Flip when you have an egg mixture that is binding all together. And what do you have?
A lovely dish, that is part omelet, part potato and onion cake. In Spain, this is a morning dish or a light luncheon.
Open a bottle of spritely white cava, serve with fresh strawberries and you have the makings of a scrumptious afternoon.
Ciao, bella! Enjoy!