February 15, 2015 Tapa Omelet and PPI dinner

February 15, 2015 Tapa Omelet  and PPI dinner

We decided to make an omelet for brunch today.  We used the PPI Artichoke heart, pea, ham, pimiento and saffron tapa to make an omelet with added slices of Manchego and goat cheese. 

It was a rather interesting and tasty omelet in a Spanish Tortilla sort of way, if one overlooked the fact that the ingredients had a slightly canned taste, due to the fact that they had been preserved in cans and frozen to begin with. 

These days we are so accustomed to the availability of fresh ingredients that we forget that until rather recently, ingredients from Spain in cans were the height of freshness and a luxury and frozen peas were the only way to enjoy peas during much of the year. 

We toasted pieces of Fano baguette and smeared them with Guava preserves.

We rode to Rio Bravo and then around 6:00 heated and ate PPI Boeuf Bourguingon combined with the short rib stew I made last week and heated PPI mashed potatoes, after adding milk and butter to cream them a bit, for dinner and with glasses of PPI red wine.  

After dinner I had a cup of tea and couple of chocolate wafer cookies for dessert.

Bon Appétit