easter vacation

Last week we spent a week with my parents and my sister and her family in Paris. It has become a tradition to take a family vacation over spring break, and is quite a treat to all spend a week together...we rent an apartment so that we have a comfortable home base, and so that we do not have to eat out three meals a day...something that is not so fun with lots of kids in tow. One of the things that makes these trips so special is that between trips to museums and sights Adam and I, and Lauren and Ben, can take turns going off to explore while the others take care of the kids. Knowing this, I planned ahead and brought the supplies to dye easter eggs using the tools used to create pysanka so we could dye eggs when it was my turn to entertain the kids at home. We always dye eggs, and always enjoy it, but the Ukrainian method is very elaborate and time consuming so makes great activity when you want to spend some time on it. While Lauren and Ben went exploring the Marais the kids and my parents and I worked on these eggs. Although they are not the precise and geometric patterns of typical pysanky eggs I love the more abstract results and we all really enjoyed the process. I think we will do this again next year, so hopefully I can take more photos and share the details in another post in time for next easter!

p.s. we came accross this cute little easter bunny at the paris bird market. I'll post more about that soon. 

tortilla espanola

I love frittatas and make them often when I have left over grilled vegetables in the summer, but when I decide to start from scratch this is my very favorite. The potatoes make it filling and creamy and the sauteed onions add so much flavor. It is the season for beautiful little onions and ramps - I chose a bunch of purple spring onions but ramps, scallions, or any kind of onion can be substituted. The amounts used in this recipe filled an 11 inch cast iron skillet but you can easily make a smaller version that would feed 2-3 people in a 6 or 7 inch non-stick skillet. 

 

Tortilla Espanola

8-10 small yukon gold potatoes

1-2 tablespoons extra virgin olive oil

1 bunch purple spring onions, thinly sliced

coarse sea salt

10-12 eggs, lightly beaten

Heat oven to 400°.

Place potatoes in a large pot with enough water to cover and bring to a boil. Cook until just tender when a paring knife is inserted into the largest potato, about 10-15 minutes depending on size of potatoes. Set aside until cool enough to handle.

Use a paring knife to slip skin off potatoes and slice about 1/4 inch thick. 

Heat olive oil in a large cast iron skillet or non-stick pan. Add onion and sautee until they start to soften. Add sliced potatoes, season with salt, and continue cooking until they are just barely beginning to brown. Add eggs and gently to submerge potatoes. Place pan in oven and cook until eggs are set, about 10-15 minutes. Remove from oven allow to sit for 5-10 minutes. Invert pan onto cutting board to unmold. Serve cut into wedges.