Preparation
Like many of you, I’ve been spending a lot of time in the kitchen these days, cooking all of our meals here on the farm. I’ve also been busy gardening. While these two activities have been incredibly important to me my whole life, they’re giving me renewed energy and a great deal of joy during this challenging time.
I am very happy that it’s summer now, and the garden is bursting with fresh produce that inspires me to come up with new dishes. (The same is true at farmers’ markets across the country.) Over the years, I have made many variations of Spanish tortillas, which are similar to a frittata or potato omelet, using eggs laid by my hens. This version of tortilla Española takes a cue from a memorable one I ate decades ago in a little seaside village on Ibiza in the Balearic Islands. It’s so good served warm, or made ahead and eaten later at room temperature. I especially love it with sweet local corn, sliced tomatoes, fresh beans, and an herby cucumber salad.
Whether you make this meal for your family or serve it to a few friends at a socially distanced alfresco lunch, I hope you enjoy it as much as I do.
These recipes each have less than five ingredients and they are easy to make yet feel special, just like the best summer days.
Get the Braised Green Beans with Tomatoes and Cilantro Recipe
Get the Sautéed Corn With Black Pepper and Manchego Recipe
Get the Cucumber-Herb Salad Recipe
Ripe, juicy tomatoes don’t need much. Martha dresses hers in a drizzle of olive oil, a splash of balsamic vinegar, fresh basil leaves, and a generous sprinkling of sea salt.
Martha pairs this egg-and-potato entrée with a chilled rosé or dry white wine. She rounds out the menu with hand-sliced Ibérico and serrano hams from Spain; you can also serve prosciutto or another cured meat.
Get the Tortilla Española Recipe
Martha Stewart Living, July/August 2020
