Tortilla Espanol

Sunday morning brunch and/or breakfast has always held a special place in my life. Growing up, this was one of the rare times, when the whole family would be at the table: talking, teasing and enjoying Mom's creations.

Then in my teenage years this was the time you spent with friends at different and new places around town, which offered a hearty Sunday brunch or breakfast. Bonds developed then; have withstood the test of time.

Now being an adult, this symbolized spending quality time with your girlfriend, significant others, friends and occasionally business partners. So, slowly it has become a ritual to be cherished.

For the past few years I have been working on Saturdays, leaving before the sun rose and returning early on Sunday morning. So this Sunday brunch became even more dear and near. Thus, started the tradition of trying new recipes and new culinary adventures.

We discovered the Tortilla espanol from our favorite book on Breakfast and Brunches. The first time it was cooked, I was expecting to have a tortilla dish and was very pleasantly surprised to see the tortilla was actually made from eggs. Being exceptionally fond of eggs this was icing on the proverbial cake. The ingredients were also a pleasant surprise: potatoes, green peppers, chili peppers, green onions, red onions, tomatoes and finally jalapeño cheese.

I always mixed my veggies with the eggs, prior to placing it on the pan. Not this time. Saute the veggies (except for the tomatoes and cheese), once they are slightly cooked, take them off the flame. Now mix them with the eggs and tomatoes, place them on the pan and gently cook them till the eggs are done. Serve them hot, on a plate and garnish with shredded cheese and some coriander leaves. They go very well with sourdough bread and coffee.

A healthy hearty brunch to keep you going through the day. Not to mention the perfect start of a relaxing romantic Sunday.....