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.

Rumsford Baking Powder Biscuits (Half Recipe)

Makes 8 biscuits

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.