Savor the last Summer Days

If you love summer picnics here are two portable and healthy treats to take to the beach!  Take your mojos too of course!

Tortilla Espanola

Tortilla Espanola


Tortilla Española

Yield:  1, 10” tortilla


 10                 Eggs

3/4 cup         Extra virgin olive oil

2                   Russet potatoes, thinly sliced 1/8” inch

1                   Yellow onion, thinly sliced 1/8” inch

1 tsp.            Kosher salt

1 clove          Garlic

2 Tbs.           Parlsey, leaves removed

RED MOJO SAUCE for Dipping


 Beat the 10 eggs in a large mixing bowl and add the teaspoon of salt set aside.

In a 10 inch oven proof skillet add 1/2 cup of olive oil and add the garlic clove whole for 3 minutes (this will flavor the oil) the minute you start to smell it, take it out (burned garlic will make your oil bitter).

Add the onions and cook for about 6 minutes at medium heat, yes they will be floating in oil and it’s fine, then add potatoes (it will be crowded keep stirring they will wilt down) and cook for about 12-15 minutes.  Check that your potatoes are fork tender and remove from pan, straining the excess oil out of mixture.  Reserve the skillet and the oil.

If you are a pro, flip the tortilla using a plate as big as your pan count uno, dos, tres and flip!  Cook another 5-6 min on other side until cooked but a slightly runny center.

(Easier Method )

Preheat your broiler.

Place the skillet over medium heat and add the oil that was strained out of the onion/potato mixture. 

Mix the onions and potatoes into the bowl with the eggs.

Add egg/onion/potato mixture to skillet and cook until the bottom is brown, about 6 minutes, use a spatula to look underneath. Then place your skillet under the broiler for about 5 minutes, or until golden brown (be sure to watch it, it will burn quickly). Let it cool for about 5 minutes and slide onto a platter, garnish with parsley leaves.  Dip in Red Mojo Sauce


Espinaca a la Catalana

(Catalan-style spinach)

Yield:  6 servings                 


Spinach Ensalada Catalana

2 Tbs.           Extra virgin olive oil

1 each Granny Smith apple (or favorite variety)—peeled, cored, & cubed

¼ cup           Pine nuts

¼ cup           Marcona almonds

¼ cup           Seedless black raisins

¼ cup           Seedless golden raisins

10 oz            Baby spinach

1 tablespoon of White Mojo

TT.               Salt



In a large sauté pan, over medium high heat, add olive oil and heat until hot but not smoking.

When oil is hot, add the apple cubes and cook until slightly browned, less than 1 minute.

Add pine nuts and almonds and cook until browned, about 20 seconds (be sure to keep pot moving so they don’t burn).

Add raisins & pinch of salt.

Add the spinach to the mix and sauté until it starts to wilt.  Remove from heat and stir as the spinach will continue to wilt off the heat.  Add salt to taste  & serve immediately or pack for a picnic.