Starbody

Long ago and far away, we used to shop in a very random way at the grocery store. Now that we’re a single income family, it’s become more and more important to stick to a plan. How many times have we been to Whole Foods and spent $100 on olives, cheese and wine? We’re a little (I said a LITTLE) smarter now. We do our best to come up with a menu and then try to shop to that list.

Then there are the days when we haven’t done any of the things we should and are standing in the kitchen staring at potatoes, spices and a myriad of grains that take longer to cook than either of has the patience for. That was the situation last night and out of that desperation came a quick and made up recipe I’ll call Summer Burrito.

Potatoes (any kind really, except Yukon Golds … too soft)
Red pepper flakes
4 eggs (beaten)
Cilantro (chopped)
Fresh vine tomatoes (chopped)
Onion
Garlic
Ginger (fresh if you have, powdered if you don’t)
Spinach (fresh)
Sesame oil
Tortillas
Grated cheddar cheese

Drop the potatoes in water and bring to a boil. When the water has boiled for just a few minutes, remove them from heat, cover and let sit. Meanwhile, slice onion, mince ginger and chop garlic. Add a bit of sesame oil to a sizable pan and heat to medium. Add garlic and onions to the pan and saute quickly until almost transparent (really just a few minutes). Drain and add your potatoes. Salt and pepper to taste, a pinch of red pepper flakes and the ginger. Stir the potatoes around and add torn leaves of spinach. Cook everything until the potatoes are little brown and crispy on the outside. Make a well in the center of the pan and add beaten eggs to the middle. Once the eggs have slightly set, mix everything together to make sure they’re spread throughout the potatoes.

Once everything is done, pour into a nice sized bowl and add fresh tomatoes, cheddar cheese and cilantro. If I had it on hand, I might have added some chorizo. Fill up a nice warm tortilla and enjoy your dinner al fresco