When military families move, they often don’t find housing waiting for them. It means a stay in a temporary living facility on a military base or in a hotel when no base is readily available. We’re very lucky on this assignment as we seem to have the best of both worlds. We’re staying at a hotel but we have a suite with a kitchen so it means when we’re tired of restaurant food, we get to cook at ‘home.’
The only problem is that cooking in a hotel is like cooking on vacation. We have a very limited pantry: salt, pepper, a condiment spice mix close to chili powder, olive oil, and balsamic vinegar, for the moment. We are adding new items every week!
We also have a limited amount of kitchen equipment though I have to admit that I was pleasantly surprised to see a blender along side the toaster. And, for the first time ever, we’ve been introduced to a panini maker. Not half bad. We have basic pots and pans, can openers, knives and chopping board, and even a garlic press though I’m afraid to press too hard as it might break.
All of this means I can throw together some pretty simple meals. One of our first: Tortilla de Papas. Our recipe was sort of based on one taught to me by our first instructor of Spanish, Tonya. She’ll have to forgive me, however, because I couldn’t remember the real recipe and made this more like an Italian frittata, I’m afraid. But it worked!
After having made this, I realized that the Spanish version would have used many more potatoes and fewer eggs but it tasted pretty good nonetheless.
Tortilla de Papas is common in many South American countries and we ate it often in Argentina… and we sometimes saw it translated into English as Omelette of Dads.
Here’s hoping you enjoy your Omelette of Dads!