Weekly Lunches

Every weekend I find myself either waiting for an enlightened moment when a new and fresh menu lands on my lap or I'm scrambling around for a fresh idea for my weekly corporate lunches. Since I serve mostly the same people and Belly Bliss is their main lunch source it's so important to keep the list new and exciting. I can't imagine having to choose from the same menu list week after week. Of course keeping it fresh is a great idea but actually coming up with a new list every week could be a challenge.
For this week I was inspired by the idea of "Tapas" normally small plates that would really do well for lunch portions as well. The "Spanish Torta" is such a delicious and savory dish, filling and comforting served with a side salad and a simple tomato relish would be a delicious lunch.

• 1 lb lean ground beef
• 2 med size russet potatoes, peeled & cubed
• 1 small yellow onion, finely chopped
• 2 medium tomatoes, chopped
  
• 4 cloves of garlic, minced
• 6 eggs, whisked with a light splash of heavy cream
• handful of fresh parsley, rough chopped
• 2 tsp of cayenne pepper
  
• 2 tbsp olive or canola oil

Heat canola or olive oil in a 2 1/2" deep medium size skillet. Saute the onion, garlic and tomatoes until the onion is slightly brown and the tomatoes are tender.
Add the ground beef, season with salt 'n cayenne pepper (for a little heat). Halfway through cooking the beef, add the cubed potatoes and simmer until the potatoes are fork tender. This will take approximately 8-10 minutes on medium-high heat.
Sprinkle the fresh parsley and give the pan a gentle stir.
Pour the whisked eggs and stir to distribute evenly, turn heat on low and cover the pan.
After approximately 12-15 minutes the top of the torta will appear to be set and more yellow in color.
Slice the torta in wedges and serve with a side salad and tomato relish or a dollop of home made creme fraiche.
Enjoy!