Spanish Week at LIDL. It tasted like lunch on a Spanish beach. The only thing missing was the actual beach.
The spinach and potato tortilla was premade and needed just a couple of minutes in a medium hot pan. I cut up some green onions and sauteed them on the pan as well. They went in the salad bowl with the leftover iceberg salad from my fridge.
I bought a can of anchovis stuffed green olives. They are tasting great, not too salty or fishy. The salad dressing was easy: an olive oil lemon mix and some home made chives flower vinegar, salt and pepper.
The thin very lean Spanish ham went very well with the dish.
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