When Laura and I were ‘chubby’, one of her favorite items was a natcho platter I would make that included my own home made tortilla strips, guacamole, refired beans, sour cream and various garnish. Well, obviously, we don’t do that anymore!
However, I was able to incorparate some of what I would add in her favorite dish with a fairly basic standard Spanish Tortilla recipe. I call this new recipe a ‘fusion’ as it incorpaorates some of the Tex-Mex style of my mother-in-law with that of the Spanish. For example, I use 6-8 ounces of 3 Mexican cheeses in the tortilla itself (which acts as an excellent binding agent), some smoked green peppers, a little of my own 15 spice curry blend to accent the Spanish Paprika… and the customary sour cream and olives that you find on most South-Western dishes.
Obviously, served with my Margarita the experience is complete!… if followed by a little nap! 😉