Should I ever find myself walking down the street at the same exact moment as Will Smith, I shall casually but firmly pull him aside and ask, “How do you do it?!?”
And then when he starts to blather about the ins and outs of balancing a music/movie/tv career all while being a loving father and a faithful husband blah blah blah.
I shall shush him. Roll my eyes. And say, “No, not your career, silly. Your SKIN!”
Because seriously people, I saw Men in Black 3 this weekend and that man has not aged a day in the twenty two years that I’ve known him. That epidermis of his is as baby-fresh and wrinkle-free as it was back in his Fresh Prince days.
He obviously has skin care regime secrets.
And should the opportunity arise, I most certainly will not let his security detail get in the way of me eliciting them.
What can I say…I’m a girl who knows what she wants. And I’ll go to any lengths to get it.
I bet him and Jada have exfoliation date nights. I know what The.Boy. and I will be doing this Friday night. We are wild and crazy like that.
Anyways, now that I’ve given you a good dose of the ramblings of my innermost thoughts…tortillas! Of the Spanish variety. Meaning a frittata-like entity stuffed with some kind of starch, most often potatoes, but in this case white beans.
Because I love adding fiber and iron to my life whenever possible. And regular old potatoes…just don’t do it for me.
This tortilla is seasoned with piri piri, which is a spicy smoky spice mix that I pinky swear you already have all the ingredients for in your spice closet cabinet. It will make your taste buds dance.
And who knows, maybe it will even keep those wrinkles at bay! I’ll consult with Will. And get back to you.
Spanish White Bean Tortilla with Piri-Piri Sauce
Serves 4, adapted from Vegetarian Times June 2012
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 tbsp + 2-3 tsp piri-piri, divided (recipe to follow)
- 6 large eggs
- 1 cup chopped fresh parsley
- 1 tbsp olive oil
- 1 large onion, quartered and thinly sliced
- 1 1/2 cups cooked white beans (or 1 15 oz can)
- 2 jarred roasted red bell peppers, quartered lengthwise
- To make the piri-piri sauce, stir together the 1/4 cup olive oil, lemon juice, and 2 tbsp piri piri in a saucepan. Bring to a boil over medium heat and then cook for 1 minute. Then remove from heat and let cool.
- To make the tortilla, preheat the oven to 350. Coat a 10-inch tart pan with cooking spray. Whisk together the eggs and parsley in a bowl. Season with salt and pepper.
- Heat 1 tbsp oil in a skillet over medium heat. Add the onion and saute 6-8 minutes or until starting to caramelize. Add beans and 2-3 tsp piri piri. Cook 1-2 minutes or until the spices darken and start to stick to the beans. Remove from heat and stir bean mixture into egg mixture.
- Pour the egg mixture into the tart pan. Put in the oven and bake for 20-30 minutes or until set. Garnish with roasted red peppers and piri piri sauce.
Makes about 1/4 cup
- 2 tbsp smoked Spanish paprika
- 1 tsp cayenne pepper
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp lemon zest
- 1/2 tsp ground oregano
Combine all ingredients in a small bowl. Store in an airtight container.