Saturday, July 19, 2014
Rainy Afternoon in the Kitchen on Our Tiny Farm
Commercial gluten-free bread is just too expensive to always have on hand, so I started a loaf of mine own using Pamela's Baking mix that I buy in bulk. Looking forward to smelling it baking.
And this is what that Spanish Tortilla looked like. It is potatoes, onions, and sweet banana peppers sauted in oil and cooked covered until the potatoes are tender. Seasoned with salt and pepper. Then topped with eight beaten eggs and cooked covered until the eggs are set. Served with sour cream and salsa.