Ahh Thanksgiving… an entire day devoted to cooking, eating, and hanging out with friends and family. My sister and I spent a relaxing and mostly lazy Thanksgiving day cooking various things from my ever-growing collection of cookbooks: roast chicken with bread salad a la Zuni Cafe, Heidi’s always-awesome brussels sprouts (you will not want to eat them any other way after you try hers), a simple creamed spinach from Alice Waters, plus freshly baked French bread (courtesy of The Bread Bible), topped with tapenade and white bean-garlic spread. To round out this already giant meal (remember, we only had two people!), my sister made a cranberry-apple crisp. Oh and let’s not forget the big pitcher of sangria to quench our thirst. Cheers to another successful Thanksgiving!
Of course, now that the big dinner’s over and I’m hiding out at home to avoid scary Black Friday madness (have I told you that I find crazed shoppers really, really creepy?), I’m no longer thinking about Thanksgiving recipes. And thanks to some self-restraint on our part, I don’t even have to think much about using up leftovers and my stove can get some well-deserved rest today.
Although… there are a bunch of unused potatoes sitting in the fridge that’s just asking to be used in a Spanish tortilla. Well… I’m sure the stove won’t mind doing a little more work.
Recipe is adapted from 1080 Recipes, the giant tome on Spanish cooking. I added chipotle pepper for some heat and a handful of spinach for some color, but both of these can be omitted.