Today’s lunch may have been one of my favorite so far. Spanish food has a special place in my heart, with the generous use of olive oil, greens and fresh ingredients. It’s a live and it’s proud.

The recipe for the tortilla was great. The texture was perfect and with a side of aioli, it hit the spot! I also added a chopped parsley at the to give it some extra color and taste. For the Meatball with Greens and Beans recipe, I recommend making your own chicken stock. The store didn’t have chicken feet or chicken backs so I bought two chicken thighs and cooked it in the pressure cooker with carrots, celery onion and a bayleaf for about 40 min. I also added broccoli rabe to the greens, because well, why not?

Tortilla photo from SmittenKitchen

Meatball photo from Food Network

Sometimes I get too busy to take photos when I’m cooking, which is a shame because today meal was picture worthy.