Shared Girls' Room: 3 children

My 2 year old has wanted a big girl bed since she first crawled over of the crib 4 months ago.
And here it is!
Nowhere to store the crib for now, so... maybe it will be filled before you know it?  ;)

Anyway---- I am constantly amazed by the deals one can find when being ultra-resourceful, and equally by how having LESS space really forces you to maximize it.  We are a family of 4 living in a  2 bedroom right now, and I have to say---it still feels like plenty of room!

Both beds have drawer storage-- the closest is a good size, and we try to keep toys in bins-- once they start to overflow, we "weed".

 

Rustic Spanish Tortilla

Rustic Spanish Tortilla

ADAPTED BY EMILY FROM:

 

Florida Coastal Cooking

Altered from Linden Tea

8 Dinner Portions

(0r 12 Appetizer Portions)

Ingredients


2 1/2 lbs potatoes (I used 7 medium potatoes)
2 large onions  (I used 4 small)
2 cloves garlic
1/4 cup olive oil
Sea salt and fresh ground pepper
10 ounces fresh or frozen spinach (thawed and squeezed dry if frozen), chopped  (I used asparagus because it's what I had!)
8 farm fresh eggs, room temperature


Directions


1. Slice the potatoes with a mandolin (Do not peel, skins add a rustic texture and extra fiber!).  Layer in a Dutch oven; seasoning with salt and pepper between the layers. 
EMILY:  I did not have a Dutch oven, so I used my thing that looks like a wok but goes on the stove.
2. Slice the onions a bit thinner with the mandolin, layer on top of the potatoes, seasoning as well.  Press garlic cloves and layer on top of onions.  Spread gently and evenly. 

3. Pour olive oil over entire mixture.  Cover and heat over medium heat.  Simmer until onions have reduced and potatoes are soft but not cooked through; about 30 to 35 minutes.  EMILY:  Using the wok-thing I only simmered it for 14 minutes.  Remove from heat and cool. Drain excess oil.

4. Preheat oven to 350.  Pour 1/2 onion and potato mixture into a casserole dish sprayed with cooking spray.  Spread spinach (EMILY:  ASPARAGUS) evenly, season with salt and pepper. Layer second half of onion potato mixture on top.

5. Whisk eggs and pour over slowly and evenly.  Bake uncovered for 45 minutes until golden and bubbly.