Brunch: making things interesting

Breakfast is my least favorite meal. Firstly I'm just plain slow and stupid in the morning, just barely dressing myself and getting to work on time, let alone making something tasty that fits into the FAQ worldview (muffins, breakfast sandwiches, cheese danish and paninis are out of the question). Add to this that I'm usually running behind schedule, so I end up with a scrambled egg, a premade waffle or even leftovers from dinner (knowing this,the BF is an angel and has my coffee ready for me when I crawl out from the shower).

The other day I was re-reading through a terrific cookbook that I should use more: The New Spanish Table, by Anya von Bremzen. She's updated Spanish/Mediterranean recipes with lighter flavors and to be more flexible with American ingredients. I've been using the cookbook as a nice bright and fresh-tasting alternative to standard Mediterranean dishes, one of the more reliable cuisines for the FAQ. In addition to the recipes, she also includes history and background stories for the food, which makes the cookbook a good read. (I feel the same way about the Zuni Cafe cookbook.)

This is her tortilla de patata (a standard tapa and bar food all over Spain), basically a egg/potato frittata-type thing that makes a very yummy breakfast when made the night before. The version pictured is the artichoke and roasted pepper version, with a side of grilled asparagus. Technically, I had this first for Sunday brunch, but then reheated it the next day for brekkie. What do you know? It was portable, tasty and would do for company next time there's a sleepover.