Spanish Tortilla

This is delicious, and a great way to use up vegetable odds, ends and leftovers. And it has nothing to do with the Mexican flatbreads we all think of as "tortillas."

You need:

A large no-stick or well-seasoned castiron frying pan

6 large eggs, beaten

Five medium potatoes, diced

2 T olive oil

A sprinkling of nutmeg

Salt and fresh-ground pepper

Raw or lightly cooked vegetables--a bunch of raw spinach washed with stems removed, diced carrots, diced onions, broccoli and/or cauliflower florets, diced roma tomatoes, sliced mushrooms and so on

To make:

Heat the olive oil in the pan over medium heat, coating the pan well. Add the potatoes and cook about ten minutes, until tender and slightly browned. Add the other vegetables and cook until just wilted in the case of spinach or just cooked through in the case of other vegetables. Make sure the vegetables are evenly distributed over the pan. Add the seasoning to the eggs and pour over the vegetables, turning the heat down to medium-low. DO NOT STIR. Cook until the eggs are set, then serve in wedges. You can serve it hot or at room temperature for picnic food. It's good with crusty bread, a bit of cheese and a simple salad of lettuce and tomatoes.