Thank you for all your breakfast advice! I have put it all into a Word document and bullet-listed it, and the document will serve as an extremely wordy shopping list. We’ve been eating a lot of leftovers, and Nick is very excited about the idea of breakfast cheese. He is less excited about leftovers, but he could get up early and make us both something to eat if he really has a problem with it.
He has yet to volunteer.
I’m even putting my Crock Pot to work. It’s still making breakfast slop, but at least the slop is different – I like this list of porridge recipes at SweetVeg (Hi! Thanks for the tip!), especially the overnight barley one (which also works for a blend of barley and farro with dates and cardamom).
Your advice has been super helpful. I have, literally, been eating it up.
I have been gradually learning to cope with morning food, but since starting this new job where my hours are much more flexible we have been eating wholesome homemade dinners a lot more often. Sure, I am up way too early and at the office at an ungodly hour, but I am home by 5:00! It is just enough time to start a load of laundry and savour a brief, perfect moment of silence alone with a magazine and no one wailing on the floor about the injustice of being told “no,” and then to start dinner.
Tonight, dinner was a lot like a breakfast I might make if I had any zest for life in the grim hours before 8:00 a.m. I actually stole this recipe from my friend Paul who learned it when he lived in Spain, like the well-travelled bon vivant he most dapperly is. Well, I adapted it – his recipe uses regular potatoes, and no thyme. I always have sweet potatoes, and usually a hardy herb or two on hand, so it evolved to suit my fridge’s contents; feel free to use regular waxy potatoes and no herbs if you prefer. The best part about it is that we have just enough for breakfast! If I am very lucky, Nick will get up first* and reheat it for me so I can sleep a little bit longer.
*Dare to dream, no matter how impossible your dream may seem.
Sweet potato tortilla Española
(Serves 2 to 4; portions for 4 will be small.)
- 4 tbsp. olive oil, divided
- 1/2 onion, diced
- 1 lb. sweet potatoes, sliced thinly (1/4 inch)
- 1 sprig of fresh thyme
- 4 tbsp. cup water
- 4 eggs, beaten
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
In a 9-inch pan over medium-high heat sauté the onion in two tablespoons of olive oil until translucent. Add potatoes, tossing to coat in oil and onion mixture, then add water and cover with a lid. Reduce heat to medium-low, and cook for 20 minutes, shaking the pan occasionally to prevent sticking (and scorching).
Remove the sweet potatoes and onion from the pan and cool for 10 minutes or until there’s no more steam, and heat the broiler. Fish out the thyme sprig and discard it. Wipe out the pan.
Whisk together eggs, some salt and pepper, and heat another tablespoon of oil in the pan, tipping to coat the whole bottom. Mix the sweet potatoes into the eggs, pour the whole thing into the heated pan. Run a spatula along the sides every so often, and when the sides are golden, after five or six minutes, then shove it under the broiler until the centre sets and the top is golden. Another three minutes, maybe five, but leave the oven light on and check frequently.
Turn out onto a plate, and slice into six pieces. Serve with salad and pickles or olives.