I miss Brunch.
Ok, I miss the EXPERIENCE of Brunch. The thrill of dressing up in your hungover best, throwing on your darkest pair of sunglasses and braving the world after a Saturday night to Sunday morning outing. Or you know, just a get together with friends over Mimosas, Bellinis', Sangria or Rum Punch.
I miss sitting with my friends and gossiping about any and everything. I miss human interaction over alcohol is really what I'm trying to say here. I don't miss drinking, because I haven't stopped drinking, but I miss laughing and chatting and teasing with my friends. I miss the food too. There's nothing comparable to Brunch food. It's just different, by design, by essence, to the core it's just different. You can have Breakfast, or Lunch- or even better why not have both?! I know, it's awesome.
Brunch is sacred. It just is. It's the perfect fun catchup with family, or friends. It can be casual or glammed up. Alas, Duchess hasn't gone outside for Brunch in a very, very long time, as I'm sure; thanks to COVID, ya'll haven't either. it's ok. I have some simple, Brunch classics that just can't go wrong for you. You only need a few ingredients, and you probably have them all already.
First up I've got a traditional Tortilla Espanola for you. It's a traditional Omelette made all over Spain. It's nice and hearty while also being light. It's literally eggs and potatoes people. What is better than that? Not much, not much. Next up I've got a super easy Spinach Quiche for you, because Quiches's look classy and amazing and are ridiculously easy to make ahead. They're a versatile Brunch dish that will always impress any guests you may, or may not have. Impress yourself, you deserve it! Finally, something a little sweet, and a little light, a wonderful fruit salad. You know for those of you into that kind of thing.
Without further adieu my loves, here is your imaginary glass of Mimosa, Bellini, Sangria, or Punch. Duchess welcomes you to Brunch.
Tortilla Española
Prep: 20 mins
Cook Time: 40 mins
Ingredients
1 Large Onion
4 Garlic Cloves
4 Medium Potatoes
3 large eggs
1/2 cup Olive Oil
Salt & Pepper to taste
Directions
Thinly slice your onion and Garlic Cloves. Make sure they are nice and thin, we don't want any big chunks for this.
Peel your potatoes and using a mandolin, or the mandolin blade in a food processor, thinly slice your potatoes. We want this nice and thin, they will cook faster and evenly.
In a large frying pan, gently heat up your Olive Oil.
Add your potatoes, Onions and Garlic into the heated oil. You don't want to fry this, we are gently boiling the veggies until just cooked through. Make sure you are gently frying the potatoes, onions and garlic. This will take about 10 mins. If you are able to gently break your potatoes with a fork, you are done.
Remove your potatoes, onions and garlic to a separate bowl using a slotted spoon. Drain the oil from your frying pan.
In a bowl whisk your eggs up with some salt and pepper. Add your cooked potatoes and give everything a gentle stir to combine.
Add your mixture gently back into the frying pan. Your heat should be on medium, you want to gently cook your mixture to the point where it is brown on the bottom but still runny at the top. This will take about 5-10 minutes. to make sure your egg mixture is ready, gently run a spatula underneath and around the edges. If your bottom is nice and golden brown and it gently lifts without sticking to the pan you are ready for the hard part.
Gently slide your eggs onto a empty plate. Using a towel or oven mitt place your pan over the plate and flip. Finish cooking the torta. About 5-10 minutes until golden brown underneath.
Spinach Quiche
Prep time: 30 mins
Cook time: 35mins
Ingredients:
4 cups Spinach
1 Medium Yellow Onion
4 Garlic cloves
1/2 tbls Thyme leaves
1 (9inch) pie crust
1 cup of Heavy Cream
3 large eggs
2/3 cup of shredded Gruyere Cheese
1/4 cup of grated Parmesan Cheese
2tbs Extra Virgin Olive Oil
Directions:
Preheat oven to 350f. While the oven preheats roll out your pie crust into a 9 inch pie pan. Using a fork, gently poke holes into the bottom of your pie crust. If you have, use pie weights to blind bake your pie. If you don't have them- fret not, use another pie pan and place it on top of your pie crust to prevent your crust from shrinking. Bake your crust for 25 minutes. Remove from Oven and allow to cool completely.
In a medium skillet heat your olive oil up.
thinly slice your onions and mince up your garlic. gently sauté them in the olive oil in your pan until onions are translucent.
Once onions are translucent, add in your thyme leaves and sauté for abut 2 minutes. Then add in your Spinach and cook until spinach is wilted down. take mixture off heat and allow to cool.
In a large bowl whisk together your eggs, and Heavy Cream. Add Salt and Pepper to taste.
Stir in Shredded Gruyere cheese and your parmesan until just combined. Don't over mix this.
Add in your spinach mixture and again, stir to combine.
Take your cooled pie crust (minus the extra pan or the pie weights) and Pour your mixture into your crust. Bake at 350f for 30-35 minutes. Let it cool a bit before serving.
Fruit Salad
Prep & Cook time: 10 mins
Ingredients:
10 Strawberries, halved
1 cup of Blueberries
1 cup of raspberries
3 peaches, sliced
1 cup of Grapes
1tbsp of lemon juice
1/2 tsp sugar
Directions:
Throw it all in a bowl, give it a good stir and chill for 10 mins or longer.
Enjoy!
I left the grape option open for you.If you go with green grapes you'll get a nice tangy flavor to the salad( my personal fave). If you go purple, you'll enrich the sweetness of the fruits.
this is a versatile salad, literally switch out and add fruits of your choice. use it as a topping for some Greek Yogurt- YUM!
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