5 Days of Lunch :: Spanish Tortilla

We have dozens of farm-fresh, organic eggs from our CSA share this week!  

I love eggs... scrambled, hard-boiled, fried, soft-boiled, or baked.   Baked eggs (in a quiche or frittata) store nicely in the fridge and can be easily reheated the next day.  A veggie frittata or quiche stays fresh about 3 days.  So what better recipe to make for dinner, and have lunch the next day than the Spanish Tortilla. 

DAY 2: SPANISH TORTILLA

I'd never made a Spanish tortilla before... but figured it couldn't be all that different from a frittata (which I make all the time as a way to use up leftover veggies, meats or cheeses on a Sunday morning).  

8 eggs beaten (I like to limit the amount of yolks usually using a 1:2 ratio - but here I feel the yolks are necessary, so I used 6 of the yolks)

2 tbsp milk

2 red potatoes thinly sliced (finally! a chance to use my new mandolin)

1 large white onion

plenty of olive oil

I used these instructions from the NY Times and topped with sliced tomatoes, a little ricotta, and basil.  

We ate half the tortilla, and saved the rest for the next day. I paired mine with an heirloom tomato salad and took to work.  A. ate his slice for breakfast :-) ...it's actually got me thinking about making muffin-cup size frittatas and storing as a quick 'on the go' breakfast. 

5 days of Lunch :: Tomato & Cilantro Tuna Salad

Happy Monday!  Soooo... over the weekend I decided to extend my cooking to lunchtime (during the week lunchtime!). 

I try to cook with local, seasonal, organic ingredients as much as possible at home, but then I get to the office, lunch comes around and it all goes downhill.

 

I'm out to prove that packing lunch for work can be easy, more exciting than a peanut butter sandwich (although I do love a good PB&J!), and healthy.

 

It just requires a little planning ahead.  Here's the plan:

- Coming up with a different lunch dish every day

- Nothing that requires more than 5 minutes of prep time in the morning

- Include  fresh, seasonal ingedients in each meal

Day 1: TOMATO & CILATRO TUNA SALAD

8 oz can of Low Sodium Albacore Tuna in water

1/2 large tomato chopped

Roughly a tablespoon of cilatro leaves (a few sprigs)

Tablespoon of mayo (*if you don't like mayo, skip this step and add a bit more olive oil) 

Teaspoon of mustard

Juice of 1/2 a lime

Drizzle of olive oil

Salt and peper to taste

 

Combine all ingredients in a small bowl, and pack up! I paired with Carrs water crackers. 

 

TIP: Part of the hassle of taking lunch to work is: where do you put it? Getting good containers is key. I love Japanese bento boxes! The compartments are perfect for seprating your ingredients so that your not stuck with a mushy mess at noon. The one in the picture I picked up on a trip to Tokyo, but Amazon has a good selection.