Sweet Potato Spanish Tortilla

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Almost 10 years ago to the day, I spent a whirlwind weekend in Madrid, having said yes along with my roommate when our neighbor down the hall asked if we wanted to go. I was on study abroad that term so Spain literally was a hop, skip, and two-ish hour plane ride away. So of course I said yes.

Even though the weekend was short, it took me a long time to get over it, and having also started my first foray into blogging that term, I wrote about the experience for all the friends and family back home. At the very beginning of that three days I ended up getting my purse stolen, along with virtually everything important to an international tourist save my phone–which ended up being a real saving grace.

What was supposed to be a joyful jaunt to explore the history of another culture became spending much of that time in a tourist police station getting my passport back (thank God!), and trying to be optimistic about how to manage the next few days devoid of spending money. Hostel white bread toast with jam, cheap tea, and relying on my kind but also college-student-budget traveling partners for real meals meant my Spanish food memories are dampened for the hunger pangs. Truthfully, I barely remember the food in Spain save a late night bite of churro (too much sugar), shops with large hams and sausages hanging and full of the neighborhood men, and a solo street cart on a cold, gray October afternoon selling freshly roasted sweet potatoes, warm and sweet, and made even better for the pieces were shared amongst us three as we walked, our bellies and hands growing warmer as we went.

 

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Despite the more stereotypical and/or well known Spanish foods, warm roasted sweet potatoes from a street cart eaten plain will always be my memory of the place.

And for whatever reason 10 years on, I started to get a craving for a simple Spanish meal on a cold and gray October day. So a tortilla with roasted sweet potato it is.

 

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Tortilla, which is really a Spanish omelette, is quite a common dish and one I vaguely recall having for tapas one night of my stay. Generally it’s made with white potatoes and cooked in lots of olive oil in the pan before the eggs are added, but I deviated and like to roast the sweet potato ahead, and then dice and gently crisp the edges in only a little oil. This method also makes this come together in a flash–perfect for a busy night and equally good as a to-go meal for days that call for a rush.

 

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Sweet Potato Spanish Tortilla, serves 2
1 large sweet potato
olive oil
1/2-3/4 tsp. sea salt
4 eggs
1 handful dark greens such as amaranth, arugula, spinach or kale, chopped

  • Preheat the oven to 400°F / 200°C. Scrub the sweet potato and stab a few times with a fork or knife to allow steam to escape. Roast in the oven until just soft, about 40 minutes.
  • When potato is cooked, dice into 1/2 inch / 1-2 cm cubes. Then heat a little olive oil in a 7 to 8-inch saute pan over medium heat. Sauté the diced sweet potato for 3-5 minutes, just until the edges begin to turn golden. Season with the salt and remove from heat.
  • Meanwhile, whisk the eggs in a bowl and stir in the chopped greens. Then stir the sautéed sweet potatoes into this egg mixture and stir well.
  • Return the pan to medium heat, add a little additional oil if necessary, and then pour the egg mixture into the pan. Let it cook for about two minutes and then place a clean plate over the pan, flip the tortilla onto the plate, and then slide the uncooked side back into the pan. Heat for 3-4 more minutes until cooked through. It should be firm and golden once ready.
  • Remove from heat and let it cool for a few minutes. Cut into wedges and serve with a side salad, roasted vegetables, or as is for a light meal.
  • The tortilla can also be stored in the fridge for a couple of days and taken as a to-go meal.

Honey-Roasted Rhubarb and Favorites, Lately

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Hey friends, it’s been a hot minute. I’ve recently had an epiphany about ‘keeping the main thing the main thing,’ and for me right now, that’s successfully taking care of myself through peak weeks of marathon training, and then balancing summer term of grad school with my newish job, in that order. Everything else has been largely set aside for now unless it fits into the above. Which means I’ve made variations of chocolate walnut banana bread for three weeks in a row as end of the week baking therapy, made a lot of lovely but quick meals, taken significantly more restful moments and reincorporated naps into my life, but also haven’t done much else or shared here.

Below are a few favorites from the last couple weeks and months, and a lovely quick recipe for honey-roasted rhubarb, which tastes great as an add-in to a seasonal green salad, stirred through morning porridge, or simply spooned alongside some nice yogurt.

 

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to read: 
Plant Spirit Totems by Bloom Post
Eat Up! by Ruby Tandoh
Long days but learning so much in all my classes

to eat, drink, and imbibe:
Ginger-Turmeric Kombucha
Strawberries, and cardamom. also, rhubarb.
Flower Essences by Sophia Rose

to listen: 
Medicine Stories Podcast, but especially the episode with Sajah Popham (#17)
Lauren and Jesse’s new podcast, which is great for all sorts of life advice, but especially for athletes with questions.
Nicole Antoinette’s discussion with pro-runner Collier Lawrence. So much good stuff including goals, suicide prevention, and more.
A good pathophysiology review of the (lots of science!) involved in depression, for all you fellow science nerds.

to pause in awe and simply take in:
Early morning sunshine, through the leaves
Gifts from a lifetime friend who lives on the other side of the world

 

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Honey-Roasted Rhubarb
When adding the finished rhubarb to a seasonal salad, I find it goes great with a mix of delicate and hardier greens, and alongside early season snow or snap peas, pea shoots, toasted walnuts or hazelnuts, and a light vinaigrette dressing. That’s just one variation of how this can be incorporated into a savory meal, and partly why I tend to err on the side of less honey, to let rhubarb’s natural sour-tart flavor shine through. 

1 lb. rhubarb, sliced into 1-inch slices
1-2 Tbs. honey, as preferred

  • Preheat the oven to 350 degrees F. Scatter the rhubarb in a single layer in a large baking tray, then drizzle over the honey, and gently mix it all together.
  • Bake for 20 minutes or until the rhubarb is tender, giving it a stir halfway through. The rhubarb pieces should keep their shape rather than cook all the way down.
  • Leave to cool slightly before serving.

getaway run + picnic muffins and a few good things

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When the weather turns nice and the days grow longer, I start to get real antsy feet and a desire to go adventuring on the weekends. One of my favorite things is to plan weekend “getaway run + picnics” with William, which often include a long trail run adventure out of town, followed by a post run laugh-stretch session, and then a picnic complete with picnic basket, real plates and silverware, and a post-feast laze in the grass. The juxtaposition between a dirty trail run and a much fancier presented post-run meal makes these occasions feel particularly special. They are the ultimate one-day treat and if I’m lucky, we incorporate many such weekends over the long-day season.

When it comes to the food, I often don’t plan much ahead and throw together something quick from the fridge since really, anything we’re okay with eating at room temperature can be picnic food. One time last year, however, I came up with the idea to make savory muffins for one of these adventures and they went down a real treat. I’ve made them a few more times since and found the ingredients to be fairly interchangeable, but the novelty of a special post-adventure savory muffin has yet to wear off.

 

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On the other hand, on weekends when we’re not adventuring, or on the weekend mornings when I plan to be especially indulgent for hours before venturing out, I love to clear out my inbox, read all the things online and off, journal, and generally laze about with tea in hand. With a whole new getway run and picnic season ahead of us, and longer mornings to indulge in the sun’s early glow, I’m leaving you the option to either make these muffins and go for an adventure, or settle in to a cozy morning of reading/inspiration. Or perhaps you’ll plan, like me, to do both!

  1. Since I love all things reading, books, libraries and lists, I recently created a recommended reading area on the blog to share all my favorite cookbooks, nutrition and related topics reads, and a few others.
  2. Speaking of cookbooks, I’ve been a little obsessed lately with the Banana and Cacao Granola from David and Luise’s latest cookbook. I put my own personal spin on it with toasted local hazelnuts, puffed rice, and other seeds, and find it it simply outstanding.
  3. If you haven’t discovered or read Gena’s Weekend Reading posts over on The Full Helping, I highly recommend. While she routinely shares articles and recipes she’s enjoying, I like Gena’s weekly commentary the most, where she shares about her own journey years beyond initial eating disorder recovery, but still adapting through life’s trials of depression, anxiety, relationships, and simply being human.
  4. Relatedly, one of my favorite recipes inspired one of Gena’s, which she shared about in her new cookbook, Power Plates. By now, I’ve cooked my way through a substantial amount of the book’s recipes and can’t recommend it enough!
  5. Rather than create a long list of all the good things I’ve enjoyed reading online, I’ve been creating a pinterest board for the last year and more, which is also a fun way to put it all up visually. Check it out, if you’re interested in more.
  6. Lastly, I found the news about how much gluten those that follow a strict gluten-free diet are actually ingesting really interesting and not at all surprising, given my own ongoing phases where I have glutened-symptoms almost every time I eat food prepared outside my home. Now, I can’t wait for what to do about this problem and how to best ‘live normally’ despite these obstacles. Fortunately, progress continues to be made in the realm of celiac disease and gluten sensitivity research!

 

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savory getaway run + picnic muffins, makes 6 jumbo size muffins
The vegetables in these can be easily changed up depending on what you have, but I find that adding just a little sweet apple really rounds out the savory flavors.

1 small onion, diced
2 cloves garlic, minced
1/2 tsp. dried thyme
1/4 tsp. ground black pepper
1 large apple, diced
1 large bunch kale, diced
3/4 cup cooked white beans
9 Tbs. aquafaba or 3 flax eggs
1 Tbs. coconut oil
1 Tbs. honey
3/4-1 cup / 180-240 ml non-dairy milk
2 tsp. apple cider vinegar
2 cups / 210 grams chickpea flour
1 tsp. mustard powder or 1 Tbs. Dijon mustard
2 tsp. baking powder
1 tsp. sea salt, divided

  • Preheat the oven to 400ºF (200ºC ), oil a jumbo 6-hole muffin tin or line with paper cup liners.
  • Heat a little oil of your choice in a skillet over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Add the garlic, thyme, black pepper, and 1/2 tsp. salt and sauté for a further 5 minutes. Then, add the apple and the kale and sauté until the apple is just barely beginning to soften and the kale has wilted. Remove from the heat and set aside while preparing the other ingredients.
  • In a food processor or blender, puree the cooked beans until they form a smooth paste. You might need to add a little water to them. Once pureed, they should measure out to about a 1/2 cup. Add them along with the other liquids to a small bowl and then set aside.
  • In another medium mixing bowl, measure out and mix the flour, baking powder, and remaining spices.
  • Pour the wet ingredients into the flour mixture and using a spatula, start folding them together, along with the onion, kale, and apple. Mix just until combined.
  • Divide the batter evenly between the cups of the muffin tin and bake for about 20 minutes or until golden and a toothpick inserted in the center of one of the muffins comes out clean.
  • Remove the muffins from the oven and set aside to cool slightly in their pan before transferring to a wire rack to cool completely.
  • They will keep for a few days if stored in an airtight container either at room temperature or in the fridge, and they also freeze well.

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