Fridays are always a little bit of a stretch for breakfast. I shop the farmers market-- or Feria-- on Fridays, so I'm on my last legs with produce. Thankfully with my six little happy chickens I am always flush with eggs. We did run out of bread and yogurt, so I had to replace those. And Friday lunches are always fun with a bag bursting full of fresh food.
Breakfast: Cheese Omelet and toast, breakfast smoothie
I've recently fallen into omelets. As a kid I would order them at restaurants when we ate out, but I could never finish them. Like a buffet, my eyes would always be bigger than my stomach, and I would load them up with so many things the omelet would become a beast that devoured my plate, and little me had no chance eating enough of the omelet to see the plate again. But now I love nothing more than a three-egg omelete with a little cheddar cheese, split between the two of us. The more manageable size and flavors make for something that is more of a treasure than a task.
Cheese Omelet
Serves 2
1 tbs butter
3 eggs
1 tbs creme fraiche, natilla, or Mexican crema
salt and pepper to taste
1/4 cup or less grated cheese
In a small bowl, crack eggs and add crema, salt and pepper. Whisk lightly with fork and set aside. Add butter to a cold 8 inch omelet pan or well-seasoned cast iron skillet and place over a medium low flame. When butter is melter, rotate pan to run butter well up the sides all around the pan. Add egg mixture, and let it sit for at least a minute. When sides start to set, run a very thin spatula around the edge, then roll the liquid eggs around the pan. Continue building up the sides like this until the eggs are mostly set. Add cheese to half one side, allow to set for a moment, then fold the other side over the cheese. At this point, I slice the omelet in half with my spatula, and put my half on a plate because I like it goopy. The husband likes it set, so his side stays in the pan for another minute or so.
Serve with buttered toast and breakfast smoothie.
Lunch: Confetti Salad with homemade vinaigrette and sliced pear
The salad here is just a mixture of what I had on hand from the Feria: red and butter lettuce, spinach, shredded carrot, bacon, avocado, tomato and cucumber. Everything was sliced into ribbons.
The salad dressing is just my basic vinaigrette. The recipe changes based on what I have available and whether I feel up to complementing the rest of the meal. I typically just make it pretty basic because I always have leftovers to be used with future meals. But, vinegars can be exchanged for others, as with the oils. Sometimes I go crazy and sub lemon juice for some of the vinegar. Some sweetener should always be used to balance out the acidity of the vinegar, but how much and what kind is up to you. Flavorers like mustard, paprika, herbs, garlic, etc. can always be played around with. What you're looking for are the right proportions, and you'll know it when you taste it.
Makes your tongue curl? More sweetener or more oil
Meh? More vinegar or more salt
Just keep playing with it until you get it right. You may end up with a huge bottle of dressing, but you'll probably use it before it goes bad.
Basic Vinaigrette
Serves 6-8?
1/4 cup red wine vinegar
1/2 tsp dijon mustard
2 cloves garlic, crushed
2 tsp honey
salt and pepper to taste
1/4 cup olive oil
Add vinegar, mustard, garlic, honey, salt and pepper to a small capped bottle (such as a washed out mustard
bottle) and shake vigorously. Add oil, and shake again. Taste, and adjust flavorings until it's good.
Extra: Buttermilk Oatmeal Sandwich Bread
Dinner: Leftover Pastarole (Pasta Casserole) and Garlic Knots
I made this "pastarole" a few weeks back, but decided to half it and put the other half in the freezer. I won't go into it now, but it was yummy and we enjoyed it thoroughly. Not really the most healthy dish, but sometimes a good mac and cheese will do you better than kale and lentils. I do recommend you make it up sometime.
In anycase, we had it in the freezer, and since I had some bread to bake I thought it would make full use of the oven and toss this guy in for dinner.
The garlic knots, on the other hand, were far more interesting of a task and very delicious. When I made the bread earlier in the day I set aside a little less than a third of the dough to shape into knots.
Saturday, February 19, 2011
Thursday, February 17, 2011
Country Potatoes and Fried Eggs; Yogurt with Honey, Mango, and Granola; Rumsford Biscuits
So today will probably be more so of a leftover day than normal. That Spanish Tortilla turned out wonderfully, and since it will serve six we'll have it for both lunch and dinner today. I had some leftover potatoes, so I decided to make those into country potatoes for breakfast and serve them with a fried egg.
Breakfast: Country Potatoes with Fried Eggs and Cantaloupe (the husband) and Yogurt with Honey, Mango, and Granola (me)
You could certainly get more fancy than this with the potatoes, like sauteing some onions or peppers in the butter before adding the potatoes, but in general I avoid chopping before coffee. Luckily our friend Mike stopped in for breakfast, so I decided to have fruit and yogurt instead of eggs and potatoes, a healthier choice.
Country Potatoes and Fried Eggs
Serves 2
1 tsp butter
1 tsp
4-5 medium new potatoes, boiled
1/2 tsp smoked paprika
1 tsp chopped parsely
1 tbs butter
2 eggs
salt and pepper to taste
Melt butter 8 inch cast iron skillet, and add olive oil. When the butter starts to foam start roughly cutting the cooked potatoes over the skillet and into the oil. Sprinkle with paprika, salt and pepper, turn to coat, and then let it sit for a minute. You want to give the potatoes a chance to form a crusty layer before turning again, otherwise they will stick. Stir every few minutes until all sides are golden and crispy, and then remove from heat. Divide to two plates.
Add a tablespoon or two or water to the skillet, scrape up the stuck bits, pour out and then wipe off. Add a table spoon of butter and melt over medium high heat. Once foaming, crack an egg into a small bowl and then slip the egg into the pan. Sprinkle with salt and pepper, and then cook until mostly set and browning on edges. Flip and cook for 10 seconds more, then place on top of one pile of potatoes. Wipe skillet and repeat with second egg. Serve with chopped melon.
Yogurt with Fruit and Granola
Serves 1
1 cup plain yogurt
1 tbs honey
1/1 tsp vanilla
sliced fruit such as mango
1/2 cup granola
I make all my yogurt using the whole milk from the milkman Guillermo, it's quite simple and I'll go into that sometime later if anyone would like. But this here is an excellent tutorial to get started making homemade yogurt.
In a small bowl, mix the yogurt, honey, and vanilla. Top with fruit and granola.
Lunch: Spanish Tortilla, fruit salad
Turns out the husband likes the tortilla better cold, which works out great because that's how I plan to serve it for dinner. We had a cantaloupe that had been ripening on our counter since Feria day (Friday), some mangos and strawberries, which when tossed together made for a nice fruit salad. If the fruit isn't ripe or sweet enough I might toss it with a little honey, and if my mint patch was strong I would put in a little of that, too. But, the fruit alone was nice and made for a perfect lunch on this very hot day.
Dinner: Spanish Tortilla, Cream of Tomato Soup, and biscuits
Round three of the Tortilla, and after this it will be done. It was fun while it lasted. The accoutrement this time as cream of tomato soup left over from Tuesdays dinner. Since the world will collapse if I serve soup without bread, and since the bread I had I wanted to save for breakfast the next day, I made a quick half-batch of biscuits from the back of the Rumsford Baking Powder can. They turned out nice.
1 cup sifted all purpose flour
1 1/2 tsp. Rumford Baking Powder
1/2 tsp. salt
3 tbs butter
1/3 cup milk (I added a little apple cider vinegar to make buttermilk)
Sift flour, Rumford Baking Powder, and salt together. Cut in butter until mixture resembles coarse meal. Add milk to make a soft dough. Turn out on floured surface and knead gently for 30 seconds. Roll out to 1/2 in. to 3/4 in. thickness. Cut into rounds of desired size and place on greased baking pan. Bake in hot oven (450) for 12-15 min. Yield: 8-10 biscuits.
Breakfast: Country Potatoes with Fried Eggs and Cantaloupe (the husband) and Yogurt with Honey, Mango, and Granola (me)
You could certainly get more fancy than this with the potatoes, like sauteing some onions or peppers in the butter before adding the potatoes, but in general I avoid chopping before coffee. Luckily our friend Mike stopped in for breakfast, so I decided to have fruit and yogurt instead of eggs and potatoes, a healthier choice.
Country Potatoes and Fried Eggs
Serves 2
1 tsp butter
1 tsp
4-5 medium new potatoes, boiled
1/2 tsp smoked paprika
1 tsp chopped parsely
1 tbs butter
2 eggs
salt and pepper to taste
Melt butter 8 inch cast iron skillet, and add olive oil. When the butter starts to foam start roughly cutting the cooked potatoes over the skillet and into the oil. Sprinkle with paprika, salt and pepper, turn to coat, and then let it sit for a minute. You want to give the potatoes a chance to form a crusty layer before turning again, otherwise they will stick. Stir every few minutes until all sides are golden and crispy, and then remove from heat. Divide to two plates.
Add a tablespoon or two or water to the skillet, scrape up the stuck bits, pour out and then wipe off. Add a table spoon of butter and melt over medium high heat. Once foaming, crack an egg into a small bowl and then slip the egg into the pan. Sprinkle with salt and pepper, and then cook until mostly set and browning on edges. Flip and cook for 10 seconds more, then place on top of one pile of potatoes. Wipe skillet and repeat with second egg. Serve with chopped melon.
Yogurt with Fruit and Granola
Serves 1
1 cup plain yogurt
1 tbs honey
1/1 tsp vanilla
sliced fruit such as mango
1/2 cup granola
I make all my yogurt using the whole milk from the milkman Guillermo, it's quite simple and I'll go into that sometime later if anyone would like. But this here is an excellent tutorial to get started making homemade yogurt.
In a small bowl, mix the yogurt, honey, and vanilla. Top with fruit and granola.
Lunch: Spanish Tortilla, fruit salad
Turns out the husband likes the tortilla better cold, which works out great because that's how I plan to serve it for dinner. We had a cantaloupe that had been ripening on our counter since Feria day (Friday), some mangos and strawberries, which when tossed together made for a nice fruit salad. If the fruit isn't ripe or sweet enough I might toss it with a little honey, and if my mint patch was strong I would put in a little of that, too. But, the fruit alone was nice and made for a perfect lunch on this very hot day.
Dinner: Spanish Tortilla, Cream of Tomato Soup, and biscuits
Round three of the Tortilla, and after this it will be done. It was fun while it lasted. The accoutrement this time as cream of tomato soup left over from Tuesdays dinner. Since the world will collapse if I serve soup without bread, and since the bread I had I wanted to save for breakfast the next day, I made a quick half-batch of biscuits from the back of the Rumsford Baking Powder can. They turned out nice.
Rumsford Baking Powder Biscuits (Half Recipe)
Makes 8 biscuits
1 1/2 tsp. Rumford Baking Powder
1/2 tsp. salt
3 tbs butter
1/3 cup milk (I added a little apple cider vinegar to make buttermilk)
Sift flour, Rumford Baking Powder, and salt together. Cut in butter until mixture resembles coarse meal. Add milk to make a soft dough. Turn out on floured surface and knead gently for 30 seconds. Roll out to 1/2 in. to 3/4 in. thickness. Cut into rounds of desired size and place on greased baking pan. Bake in hot oven (450) for 12-15 min. Yield: 8-10 biscuits.
Wednesday, February 16, 2011
Gallo Pinto, Breakfast Smoothie, Spanish Tortilla
It will be hard to start this blog from today, because like most days the meals we have eaten are a patchwork of things left over from previous days. But that is the case with any given day, so I might as well start here.
My general philosophy towards meal planning is to make do with what you have, make what you can from scratch, embrace leftovers, and eat as many fruits and vegetables as possible. And make it taste delicious.
Sound doable? It is. This isn't rocket science, and I don't spend a ton of time working on it. But I do put a lot of thought into what I put on our table. Once you get the hang of it the planning will be much easier, but you kind of have to get on a roll. Getting started, like when we come back from a trip, is the hardest part because each meal is dependent on ones previous, and you need a stocked fridge and pantry to keep things going. But I'll help you through that.
February 16, 2011
Breakfast: Gallo Pinto (Costa Rican beans and rice dish) with fried eggs and smoothies
This is the second day in a row we've had gallo pinto for breakfast, and I'm starting to feel like a tico since this is pretty standard breakfast food for the local population. It's pretty much just fried rice with beans, and every person makes it a little bit differently. I've had a honest to god Tica explain the process to me as we hiked one day, and the intricacies of the technique took almost the entire hour long journey. But it really isn't that hard.
The beans you will have to have on hand already. Canned beans are fine, but I always start with dry. This time I used the beans from the Cajun Red Beans I make, but I'll save that recipe for another time. The rice you will also need to have on hand in the morning as it needs to be a cold and a little dry for the frying part. I usually just make a double batch of rice the day before, and put the rest in the fridge for the next morning.
(So yeah, tough place to start because already I need two prequel recipes. But, if I don't start now I never will, so here we are.)
Gallo Pinto
Serves 4
2 tbs bacon grease
2 cups cooked cold rice
2 cups beans in juice
1 tbs Salsa Lizano (optional)
salt to taste
Melt about a tablespoon or more of bacon grease in a wide and deep skillet. Once the grease shimmers, add in about two cups cooked, cold rice and scrape and turn for a minute or so to make sure all the rice is coated with the grease. And then let it sit. You really have to be patient and let the rice just sit so it has a chance to develop a crusty edge, otherwise it sticks. Scrape and stir every few minutes until the rice becomes a little translucent. Then add about two cups cooked beans with a little of the juice, and mix until combined. Add a little bit of salt to taste, and it's traditional here to add a tablespoon or so of Salsa Lizano, but it's not neccessary. Let this cook for a few minutes, scraping and stirring, and then move it to the back burner under very low heat.
Gallo Pinto is typically served with eggs, and I usually serve one fried egg each. Scoop out a healthy pile of pinto, top with an egg, and serve with a dallop natilla.
This morning we also had coffee and a smoothie with breakfast. The smoothie takes care of several health food quirks in one shot: more fiber, more fruit, and probiotics. What goes into it depends on what I have on hand, so really just toss in what ever you think sounds yummy.
Breakfast smoothie
Serves 2
1 banana
2 inch cross-slice papaya, seeded and roughly chopped
hand full strawberries (you can leave the greens on)
3/4 cup natural, whole milk yogurt
2 tbs ground flaxseed
2 tbs soy powder
1/4 cup orange juice
sweetener like honey or splenda to taste
Blend it all together, serve over ice. Period.
Lunch: Cream of Tomato Soup, toast, sliced apple
The soup was left over from dinner last night, and boy was I lucky to be able to have soup for dinner. I'm sure this will come up again, but as much as I love soup my husband hates it. I can get away with it on occasion, but I have to spring it on him without warning and it has to be eff-ing delicious. Tomatoes were at a fantastic price at the feria on Friday, so I bought three kilos and had to use them somewhere. We actually had cheddar on hand (rare thing because it's quite expensive here), and some sandwhich bread, so I was able to pull off tomato soup and grilled cheese with only a little bit of griping. Oh he is so spoiled.
The soup reheated and served with homemade sandwich bread toast and sliced apples was a perfect lunch, and I still have a little soup left over. I don't know if I'll be so lucky as to serve it to him another meal, but I guess there will be more for me.
Dinner: Spanish Tortilla served with green salad
I realized with a start this morning that I had no plans yet for dinner. Usually I have either leftovers from the night before or something in the works. But since we had soup last night, and for lunch today, I wasn't going to press my luck with that again, and really had nothing new in mind.
I had picked up some potatoes from the feria on Friday, and kind of forgot about them until now. Thinking I would use them somehow, I visited the trusty tastespotting.com to get some ideas. Irish Beef Stew? meh. Scalloped? Um, would have to figure out some sort of meat dish then. Aha! Spanish Tortilla: uses the potatoes and eggs which we always have on hand.
A quick trip to the mercado and I have two smoked pork chops, a cebollin (which I really don't know what its called in English... I use it when I'm jonesing for leeks but it's kind of more like green onion just much bigger), some bell peppers which I will roast, parsely, and red wine. I already had a head of butter lettuce, but I picked up some ruffled red and a cucumber to make a salad and lighten things up a bit. I've never made a Tortilla, so we'll see how it goes.
Spanish Tortilla
(adapted from A Chow Life)
Serves 6
1 bell pepper
4-6 medium new potatoes
1 tsp bacon grease
2 smoked porkchops, or about 1 1/2 cup cubed ham
2 tbs olive oil, divided
2 cebollins (or leeks), thinly sliced cross-ways
5 eggs
1/2 cup grated cheddar cheese
1/2 cup grated mozzerella cheese
1 tsp dijon mustard
3 tbs chopped parsely
salt and pepper to tase
Roast pepper over burner flame or under broiler, turning until all sides are blistered and blackened. Remove from heat and place in a airtight container for 30 minutes.
Meanwhile, add whole potatoes to boiling, salted water and set timer for 20 minutes. Melt bacon grease in 8 inch cast iron or similar oven-proof skillet, and saute ham, stirring occasionally, until all sides are crispy and browned. Set aside in a small bowl, add a tablespoon of water and scrape the bottom to loosen bits stuck to the pan, pour liquid over ham, and wipe the pan clean. Add a tablespoon of olive oil to pan, and add sliced cebollin or leeks, sprinkle with a pinch of salt, and cook until softened and starting to brown, about 7 minutes.
When potatoes are done, drain and leave to rest on counter to cool. Once comfortable to handle, slice into 1/4" slices.
Remove pepper from container, and under running water remove blackened skin. Cut off top, slice in half lengthwise, remove seeds and ribs, julienne, and then finely chop.
Crack eggs into medium bowl, add pepper and mustard and lightly whisk. Add grated cheese and stir until mixed. Add pork, cebollin or leeks, and pepper, and mix thoroughly to make sure everything is evenly distributed.
Turn on broiler. Wipe off skillet, add 1 tablespoon olive oil, and heat over medium low. Once the oil is shimmering, layer in half the sliced potatoes, then add half of the egg mixture, layer the remaining potatoes, and then add the remaining egg mixture. Partly cover then cook over med-low heat for 7 minutes, or until the sides start to set too about 2 inches in. Move skillet to about 8 inches from under broiler, and broil for about 10 minutes, keeping eye on the color to make sure it doesn't brown too much, until center is slightly puffed and a knife inserted into the center does not show any liquid. If top is browning too quickly, move to lower from broiler.
Invert plate over skillet, and turn tortilla onto plate. Sprinkle with chopped parsley, slice into six wedges, and serve. (Can also be served room temperature and cold).
My general philosophy towards meal planning is to make do with what you have, make what you can from scratch, embrace leftovers, and eat as many fruits and vegetables as possible. And make it taste delicious.
Sound doable? It is. This isn't rocket science, and I don't spend a ton of time working on it. But I do put a lot of thought into what I put on our table. Once you get the hang of it the planning will be much easier, but you kind of have to get on a roll. Getting started, like when we come back from a trip, is the hardest part because each meal is dependent on ones previous, and you need a stocked fridge and pantry to keep things going. But I'll help you through that.
February 16, 2011
Breakfast: Gallo Pinto (Costa Rican beans and rice dish) with fried eggs and smoothies
This is the second day in a row we've had gallo pinto for breakfast, and I'm starting to feel like a tico since this is pretty standard breakfast food for the local population. It's pretty much just fried rice with beans, and every person makes it a little bit differently. I've had a honest to god Tica explain the process to me as we hiked one day, and the intricacies of the technique took almost the entire hour long journey. But it really isn't that hard.
The beans you will have to have on hand already. Canned beans are fine, but I always start with dry. This time I used the beans from the Cajun Red Beans I make, but I'll save that recipe for another time. The rice you will also need to have on hand in the morning as it needs to be a cold and a little dry for the frying part. I usually just make a double batch of rice the day before, and put the rest in the fridge for the next morning.
(So yeah, tough place to start because already I need two prequel recipes. But, if I don't start now I never will, so here we are.)
Gallo Pinto
Serves 4
2 tbs bacon grease
2 cups cooked cold rice
2 cups beans in juice
1 tbs Salsa Lizano (optional)
salt to taste
Melt about a tablespoon or more of bacon grease in a wide and deep skillet. Once the grease shimmers, add in about two cups cooked, cold rice and scrape and turn for a minute or so to make sure all the rice is coated with the grease. And then let it sit. You really have to be patient and let the rice just sit so it has a chance to develop a crusty edge, otherwise it sticks. Scrape and stir every few minutes until the rice becomes a little translucent. Then add about two cups cooked beans with a little of the juice, and mix until combined. Add a little bit of salt to taste, and it's traditional here to add a tablespoon or so of Salsa Lizano, but it's not neccessary. Let this cook for a few minutes, scraping and stirring, and then move it to the back burner under very low heat.
Gallo Pinto is typically served with eggs, and I usually serve one fried egg each. Scoop out a healthy pile of pinto, top with an egg, and serve with a dallop natilla.
This morning we also had coffee and a smoothie with breakfast. The smoothie takes care of several health food quirks in one shot: more fiber, more fruit, and probiotics. What goes into it depends on what I have on hand, so really just toss in what ever you think sounds yummy.
Breakfast smoothie
Serves 2
1 banana
2 inch cross-slice papaya, seeded and roughly chopped
hand full strawberries (you can leave the greens on)
3/4 cup natural, whole milk yogurt
2 tbs ground flaxseed
2 tbs soy powder
1/4 cup orange juice
sweetener like honey or splenda to taste
Blend it all together, serve over ice. Period.
Lunch: Cream of Tomato Soup, toast, sliced apple
The soup was left over from dinner last night, and boy was I lucky to be able to have soup for dinner. I'm sure this will come up again, but as much as I love soup my husband hates it. I can get away with it on occasion, but I have to spring it on him without warning and it has to be eff-ing delicious. Tomatoes were at a fantastic price at the feria on Friday, so I bought three kilos and had to use them somewhere. We actually had cheddar on hand (rare thing because it's quite expensive here), and some sandwhich bread, so I was able to pull off tomato soup and grilled cheese with only a little bit of griping. Oh he is so spoiled.
The soup reheated and served with homemade sandwich bread toast and sliced apples was a perfect lunch, and I still have a little soup left over. I don't know if I'll be so lucky as to serve it to him another meal, but I guess there will be more for me.
Dinner: Spanish Tortilla served with green salad
I realized with a start this morning that I had no plans yet for dinner. Usually I have either leftovers from the night before or something in the works. But since we had soup last night, and for lunch today, I wasn't going to press my luck with that again, and really had nothing new in mind.
I had picked up some potatoes from the feria on Friday, and kind of forgot about them until now. Thinking I would use them somehow, I visited the trusty tastespotting.com to get some ideas. Irish Beef Stew? meh. Scalloped? Um, would have to figure out some sort of meat dish then. Aha! Spanish Tortilla: uses the potatoes and eggs which we always have on hand.
A quick trip to the mercado and I have two smoked pork chops, a cebollin (which I really don't know what its called in English... I use it when I'm jonesing for leeks but it's kind of more like green onion just much bigger), some bell peppers which I will roast, parsely, and red wine. I already had a head of butter lettuce, but I picked up some ruffled red and a cucumber to make a salad and lighten things up a bit. I've never made a Tortilla, so we'll see how it goes.
Spanish Tortilla
(adapted from A Chow Life)
Serves 6
1 bell pepper
4-6 medium new potatoes
1 tsp bacon grease
2 smoked porkchops, or about 1 1/2 cup cubed ham
2 tbs olive oil, divided
2 cebollins (or leeks), thinly sliced cross-ways
5 eggs
1/2 cup grated cheddar cheese
1/2 cup grated mozzerella cheese
1 tsp dijon mustard
3 tbs chopped parsely
salt and pepper to tase
Roast pepper over burner flame or under broiler, turning until all sides are blistered and blackened. Remove from heat and place in a airtight container for 30 minutes.
Meanwhile, add whole potatoes to boiling, salted water and set timer for 20 minutes. Melt bacon grease in 8 inch cast iron or similar oven-proof skillet, and saute ham, stirring occasionally, until all sides are crispy and browned. Set aside in a small bowl, add a tablespoon of water and scrape the bottom to loosen bits stuck to the pan, pour liquid over ham, and wipe the pan clean. Add a tablespoon of olive oil to pan, and add sliced cebollin or leeks, sprinkle with a pinch of salt, and cook until softened and starting to brown, about 7 minutes.
When potatoes are done, drain and leave to rest on counter to cool. Once comfortable to handle, slice into 1/4" slices.
Remove pepper from container, and under running water remove blackened skin. Cut off top, slice in half lengthwise, remove seeds and ribs, julienne, and then finely chop.
Crack eggs into medium bowl, add pepper and mustard and lightly whisk. Add grated cheese and stir until mixed. Add pork, cebollin or leeks, and pepper, and mix thoroughly to make sure everything is evenly distributed.
Turn on broiler. Wipe off skillet, add 1 tablespoon olive oil, and heat over medium low. Once the oil is shimmering, layer in half the sliced potatoes, then add half of the egg mixture, layer the remaining potatoes, and then add the remaining egg mixture. Partly cover then cook over med-low heat for 7 minutes, or until the sides start to set too about 2 inches in. Move skillet to about 8 inches from under broiler, and broil for about 10 minutes, keeping eye on the color to make sure it doesn't brown too much, until center is slightly puffed and a knife inserted into the center does not show any liquid. If top is browning too quickly, move to lower from broiler.
Invert plate over skillet, and turn tortilla onto plate. Sprinkle with chopped parsley, slice into six wedges, and serve. (Can also be served room temperature and cold).
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