baked tortilla espanola
So you might be scratching your head and holding up two words, weighing them to see if they might possibly even each other out, “lemons, tortilla espanola?” I know. It perplexed me too. What happens when you unwittingly walk away from a rather impromptu visit to Sacramento with three ginormous Meyer lemons in tow? You make lemon curd, naturally. Then, if you’re like me, you begin plotting other uses for the gelatinous goo of egg whites filling a pint glass and mocking you from the inside of the refrigerator. They taunt, “Don’t make us into meringues again?!” And this time, you listen to them.