Good morning, my wonderful friends. How has everyone been? Well, I hope 🤞. These past two weeks seem to have flown by; it feels like just yesterday I was posting about comedy film quotes. We have been so busy having back-to-back appointments, and I know we’re only going to get busier in the upcoming week(s). A few things happened since I last posted –
Firstly, I ended up at the Urgent Treatment Centre (UTC) for my knee, as it gave way unexpectedly. It looks like I might have sprained the tendons 😩. The nurse practitioner I saw said that with rest, an ice compress, and time, it should heal, but because I’m in a wheelchair, it may take a while.
Secondly, I had my first appointment with my Physiotherapist for my thumb/wrist, which has been messed up since Covid. He was really nice and confirmed for me that the tendons around my thumb were badly inflamed, and with some exercising and again time, it should heal!🤞
Then, on Sunday I had an MRI scan (that I had to beg for) to see if everything is ok with my brain 🧠 as for quite some time now, I’ve been suffering from non-epileptic fits that I’m supposed to be under investigation for, but haven’t had any tests for to rule anything out 😕, and I was way overdue to have one to monitor the water on my brain (aka hydrocephalus). The sonographer said I should get the results back in a couple of weeks.
By the time this goes out, I’ll be in another appointment, this time at my doctor’s surgery to get some antidepressants for my Anxiety/Depression & PTSD. I apologize if this changes your view of me when I say this but I’ve always been honest and open about it 📖, and I’m not ashamed or embarrassed to remind you (as I’ve mentioned in previous posts) that I’ve suffered quite a bit over the years with my mental health, and while I try to stay clear of any kind of medication (for personal reasons) I’ve been struggling a bit more this month. It’s not a surprise to me as July/August isn’t a great time of year for me anyway, it never has been, so if I need a bit of help (i.e, antidepressants) and to get some new tablets (my previous ones stopped working) to help me get through it for a while, then so be it! 😌 Never be embarrassed to get help; your mental health matters just as much as your physical health.

Anyway, shall we move on to this week’s post… Here’s a challenge for you: Name one dish that can be eaten as a snack, an appetizer, and a main course; that’s equally delicious both hot and cold? While there are quite a few dishes that you can probably think of, one always pops into my mind – A good ole Spanish Omelette, also known in Spain as Tortilla Española or Tortilla De Patatas. Made with egg, potato, olive oil, and optionally including onion, it’s one of those rare dishes that demonstrate how a handful of household ingredients can be transformed from ho-hum to exceptional with just a little bit of good technique. Its flavour is incredible — just a few simple ingredients can make it a perfect accompaniment to any meal, and there are so many ways to customise it, from adding cheese and vegetables to different herbs and spices, it’s a great way to get more veggies in your diet. The Spanish Omelette is incredibly filling and satisfying and a great dish to share with friends and family!

Spanish Omelette

Ingredients

• 500g New Potatoes, sliced
• 1 White Onion, finely sliced
• 150ml Extra-Virgin Olive Oil
• 3 tbsp Chopped Flat-Leaf Parsley
• 6 eggs
• Salt & Pepper, season to taste

Method

Scrape the new potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.

Heat the extra-virgin olive oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened.

Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside).

Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan.

Tip everything into the pan and cook on moderate heat, using a spatula to shape the omelette into a cushion.

When almost set, invert on a plate and slide back into the pan and cook for a few more minutes.

Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape.

Slide onto a plate and cool for 10 mins before serving.

*Notes:*

• Leftovers: Let it cool fully, then cover with plastic wrap or place in an airtight container and store in the refrigerator for up to 3 days.
• Reheat: Microwave a slice on high for 15 seconds, or until warm. Alternatively, you can pan fry the slice on the stove with a bit of olive oil. (Note: Many people enjoy it cold or at room temperature and don’t want to risk the eggs getting rubbery by reheating.)
• Let the egg, potato, and onion mixture sit for at least 15 minutes. This makes a huge difference to the final result!
• Cook the tortilla over low heat. Too high of a heat will make a rubbery tortilla. 
• Use great quality olive oil. The potatoes absorb a lot of oil, so choose one that is of good quality and has an excellent flavor. 
  

A Spanish Omelette can be served hot or cold and is good at any time of the day.
It makes a fab easy peasy dinner or lunch. And can easily be served with a green salad, some crusty French bread and a nice chilled glass of your choice of beverage. It tastes just as great the next day cold too – perfect for lunchboxes!

Thank you for coming to my blog and reading today’s post. Enjoy the rest of your day and have a lovely week. I’m going to go and enjoy this nice sunny weather we’ve been having and rest my knee, and I shall you all (hopefully 🤞) in two weeks!