Tortillas Primaveras

The Tortilla espanola, otherwise known as the Spanish omelet, is one of the favorites from my travels.  Traditionally, one would fry potatoes and onions and add eggs to create this dish.  However, when you don't have potatoes, but you do have a bunch of fresh goodness from your garden, you get creative.  I call these "Spring Omelets" or "Tortillas Primaveras". 

Shuck sweet peas.  Should yield about 1 cup give or take. Get the kids involved in this step!

Steam with small amount of water (squeeze in a little honey for extra sweetness).

Set aside.

Chop green onion coarsely. 

Dice 1 slice SPAM (1/4 of can).

Fry these two things in olive oil.

Heat 1/2 cup of canola oil in a small skillet, medium heat.

Crack and wisk 4 eggs in separate bowl.

If the other ingredients are still hot, temper eggs while adding veggie/meat mixture.

Pour into skillet when oil is ready.

Cook on first side until almost  done (reduce heat if browning).

Lay a plate on top of the skillet and flip so that the uncooked side is on the plate.

Slide tortilla back into skillet to cook the other side.

Slice and serve.  Good hot or room temp. 

We had this as a side with pork kabobs.  Yum!!

 

Alternative:

Instead of peas and SPAM, fry up some fresh spinach and grate in some parmesan cheese.  Cook the same way.  For a bigger tortilla, double recipe. 

For dessert, we had some awesome chocolate zucchini bread from one of our favorite sisters. ;)  It had a cute wrapper, which I assume was painted by the nieces.  So creative and thoughtful!!