I've been in a complete cooking rut lately, utterly uninspired and unable to think of a single thing that sounds good to eat. Then I got the latest issue of Sunset Magazine (always a fantastic recipe resource) made several of the recipes, and suddenly I'm back in action. These two in particular have been huge hits:

The Tortilla Espanola is my very favorite Spanish bar food, so I was thrilled to see a recipe for it. This recipe is easier than most, since it doesn't require you to try to flip a large half-cooked omelette full of potatoes halfway through, which has always been a disaster in the past.

Contrary to how it sounds, there aren't any tortillas involved. In Spain, a tortilla is a type of omelette. This is the classic Spanish tapas recipe. It keeps very well, and is delicious hot or cold.
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TORTILLA ESPANOLA

Prep and cook time: About 35 minutes
Makes: 6 to 8 servings
Notes: You can make this omelette up to 6 hours ahead; cover and store at room temperature up to 2 hours or chill up to 6 hours (let come to room temperature before serving)

Ingredients:
* 3 russet potatoes (1.5 pounds total...check your weight, you may need many more than 3 potatoes if they are smallish)
* 1 medium onion
* 1/4 cup extra-virgin olive oil
* 6 large eggs
* 1 tsp coarse salt

1) Peel potatoes and onion. Quarter each lengthwise, then cut crosswise into 1/4 inch thick slices.

2) Heat a 10-inch ovenproof nonstick frying pan (cast-iron is great) over high heat and add all but 1 tsp olive oil. When oil just starts to smoke, add potatoes and onion. Stir, turning vegetables to coat with oil. Reduce heat to medium-low and gently turn vegetables often until potatoes are tender when pierced, 15 to 20 minutes.

3) Preheat broiler. In a large bowl, beat eggs with salt and stir in potato mixture.

4) Drizzle remaining 1 tsp (I use at least several tablespoons to avoid sticking) of olive oil over bottom of frying pan (no need to wash) and return to medium-low heat. When pan is hot, add potato-egg mixture, spreading evenly. Cook until bottom is set and golden brown,
4-6 minutes.

5) Set pan under broiler about 4 inches from heat and broil, rotating pan as needed to cook evenly, until egg sets and lightly browns, about 3 minutes. Cover pan with large plate, holding the two tightly together, invert. Lift pan off. Serve omelette warm or at room temperature, cut into wedges.
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PROSCUITTO-WRAPPED ASPARAGUS WITH CITRUS DIP

This can be made fancier with scallion ties and strips of lemon zest tucked underneath, but I like the plain version just fine. A very quick and easy recipe that is lip-smackingly delicious. The citrus dip is fantastic and can be used on its own as salad dressing or a dip for pretty much any vegetable.

Prep and cook time: 30 minutes
Makes: 18 hors d'oeuvres

Ingredients:
* 18 asparagus spears
* 3 ounces thinly sliced prosciutto (you can get nitrate-free brands if you look, Trader Joe's and Whole Foods have them), cut crosswise into 2-inch-wide strips. Or just take a regular sized piece and tear it in half.
* 1/4 cup extra-virgin olive oil
* 2 tablespoons balsamic vinegar
* 3/4 teaspoon grated orange zest (I just took a veggie peeler and peeled off a few thin layers of zest)
* 1/2 teaspoon lemon zest (same thing)
* Salt and freshly ground pepper

1) Rinse asparagus and cut off tough stem ends. Bring a 4-6 quart pot of salted water to a boil over high heat. Add asparagus and cook until crisp-tender, 3-4 minutes; rinse under cool water afterwards.

2) Wrap a strip of prosciutto around each spear 3-4 inches from the top. Arrange spears on a platter.

3) In a bowl or in a blender/food processor, mix together olive oil, balsamic vinegar, grated zests. BLEND this mixture in a blender, food processor, or with a hand blender until it no longer separates into oil and vinegar and becomes a nice thickened emulsion.
Don't skip this step, it makes the dip! Add salt and pepper to taste and blend again.

4) Dip asparagus spears into the sauce and eat with fingers. Yummy!
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Enjoy!