First Tomatoes of the Season

I got these tomatoes from one of my local farmer suppliers. They came from Southern Illinois. They were pretty tasty, but not as good as the local ones will be in a few days. I simply sliced them and squeezed lemon juice on them with a couple tablespoons of fruity olive oil. I scattered sea salt, freshly ground pepper, fresh parsley and oregano with some crumbled feta across the tomato salad.

I also made a Spanish potato tortilla, which is a simple openfaced omlet. I caramelised some onions with leftover fingerling potatoes from last night. When the vegetables were crusty and brown I poured 4 lightly beaten eggs over them. As the eggs set, lift the edges gently and let the raw eggs run to the sides until the entire tortilla is set. I sprinkled some fresh chives on top and slipped it onto a serving platter.