The Perfect Brunch

I used to be one of those people that just didn't "do" brunch, or anything that requires waking up before noon on a Sunday for that matter, but this past Mother's day my mom asked me to make brunch for her and seeing as it was her special day, I was left with no choice. One of my favourite things to eat whenever I'm up early enough is a spanish tortilla. A traditional Spanish tortilla is more of an omelette than what us North Americans know as a tortilla, it's a bit more dense and usually contains cubes of potato that has been slowly cooked in olive oil. If you've got potatoes, lots of olive oil and a few eggs, you can make a delicious spanish tortilla. I served my tortilla with some thinly sliced chorizo sauteed with roasted red peppers and a baby mache salad dressed ever so lightly with a little big of walnut or argan oil and some Maldon salt.

Peel and dice 4 medium yellow fleshed potatoes, preheat 1 cup of olive oil in an 8 inch cast-iron or non-stick saute pan. Add the potatoes to the warm olive oil, season with salt and cook slowly until the potatoes are just tender. You don't want to brown the potatoes, just poach them lightly in the olive oil. When the potatoes are cooked, pour off any extra olive oil and discard. Whisk together 6 eggs with lots of salt and pepper and a tablespoon of water. Pour the egg mixture over the potatoes and shake the pan so that they don't stick. Cook the egg until you can just see a shallow pool of uncooked egg in the middle of the pan. If necessary, scrape down the sides of the pan so that the tortilla doesnt stick. Slide the tortilla out onto a plate, invert the pan on top and flip the tortilla back into the pan, cooked side up. Cook on medium low for another 10 minutes or until the egg has cooked all the way through. Flip the Tortilla back onto a plate, slice into wedges and serve either hot or at room temperature.

One thing I refuse to do is cook dessert on a Sunday morning, so rather than buying pastries I just peeled and sliced some oranges and finished them with honey, orange blossom water and chopped pistachios, simple and oh so delicious.