Let’s start with the money shot… (remember, you can click on these to get large sized, fill your screen, pretty photos).

Whether you call it weekend breakfast, lunch, brunch, or something else, it’s that meal where you just want something warm and comforting to fill your belly. For us, that usually means something involving eggs and potatoes, with various accouterments. A longtime favorite is our version of a Tortilla Española, varying slightly from a Tortilla de Papas, in that it usually has some sort of sausage or ham in the mix. In Spain, of course, I found that this was generally just called a Tortilla, without the moniker of having to note it was Spanish.

Cooked up a sliced bell pepper, mild chilies, onion, garlic, and crumbled fresh chorizo (remove the casing) in a bit of olive oil, until more or less cooked through. You can throw in some herbs if you like, I usually toss in a little chopped… whatever, depending on what’s in the fridge – parsley, thyme, and/or oregano are the most common. Set it aside to drain and cool.

Peeled and thinly sliced a couple of large potatoes, and then fried the slices – do them in a single layer so that they cook evenly. It’ll take 3-4 batches to do the whole amount. You want to cook them until they’re just barely softened and starting to color around the edges. Set them aside to drain and cool as well.

Layer the potatoes with the chorizo and vegetable mixture, alternating – I usually start with the chorizo mix on the bottom, if you put the potatoes there, they have a tendency to stick. And finish with the potatoes on top, it looks prettier. Whisk together enough eggs to just reach to the top layer when poured in, and season the whisked mixture with a little salt and pepper. Press the potatoes down into it so that they get some of the egg mixture on top.

And, throw it in a hot oven for about 25-30 minutes until it’s golden brown and puffed up. Slice and serve! Coffee and fresh squeezed orange juice! Forget the cares of the world for a short while.