水果沙拉是今天的晚餐，土豆饼是明天的午餐。

薄荷叶子到底是能吃还是不能吃呀？我怎么就那么喜欢它的味道呢？

这些水果酸得牙齿都快掉了，于是撒了点糖。每天把自己吃的东西做的很好看，心情就可好了。

橙子，猕猴桃，草莓，黑莓，还有树莓，吃光光咯！

本来要做的土豆派应该是：先把切成细颗的培根放在油里稍微炒香，然后放土豆泥进去摊平（土豆在蒸过以后最好不要压得太碎，这时候要加一点盐）。放在锅里让不要去翻，这时候可以开始打蛋，我用了两个鸡蛋，适量的加了一些盐和胡椒，看着土豆边缘开始变得有点金黄了，把鸡蛋液倒在土豆上面，让它们顺着缝隙流动。这个时候还是不要去翻土豆泥，保持它的形状。边缘的鸡蛋变颜色了，拿一个小勺子慢慢的沿着锅边把土豆饼往中间推，推成一个派的样子，中间有点凹，边缘有好看的凸起。这个时候表面的鸡蛋液基本凝固，但是还能看到有可以流动的地方，就要小心翼翼的把它移到烤盘里，稍微烤5分钟，这样就成了。结果，就是在我往烤盘里移土豆派的时候，它垮塌一下，变成了一堆“烂泥”。我的心情突然就凝重了，好生郁闷了一会儿。哎~~~~~~~~~~~~

在失败中学习，我觉得下次，我应该提前另外准备一张派皮，在烤箱里稍微烤脆以后把煎过的土豆泥放到派皮上，接着再倒蛋液，这样就不会出现我今晚这样的失误了。稍微烤得鸡蛋液还可以晃动的时候出锅，装饰。那是最香的时候！

最后我也不想烤了，就这么盛起来，味道倒是还不错。鸡蛋和培根的味道让土豆泥变得很鲜美。

这个小娃娃站在土豆泥旁边，好像是在看着一个打草堆一样。囧

我爱水果，各种各样的水果。啦啦啦啦！

下面是我边学英语，一边收集的一个欧洲人的薯饼配方，下次可以来试试。

Serves 4

A popular tapa served in bars and cafes across Spain, tortilla is a versatile treat that is served warm or at room temperature, for lunch or with drinks. The traditional recipe calls for potatoes fried in olive oil and combined with eggs (and sometimes onion), all cooked into a thick omelet. Like Italian frittata, which it most resembles, there are many variations. Here, spinach is added to the egg-potato batter before the tortilla is cooked. Flipping the tortilla is the only tricky part. Slide it onto a plate, top it with another plate, and invert them together. Then slide the tortilla back into the pan to finish cooking. After making one, you'll want to do it again quickly and have tortilla on hand, just like every Spanish home does.

	Salt and pepper, to taste
4 1/2	ounces (4 packed cups) baby spinach leaves
6	tablespoons olive oil
3	small Yukon Gold potatoes (10 ounces total), peeled and diced
1	leek (white part only) finely sliced
5	eggs
2	tablespoons chopped fresh chives
1/2	teaspoon ground cumin

2. In an 8-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat. When it is hot, add the potatoes and leek. Cook, stirring often, for 8 minutes or until the potatoes are tender. Remove from the skillet.

3. In a bowl, whisk the eggs with salt and pepper. Add the spinach, potato mixture, chives, and cumin.

4. In the skillet, heat 2 tablespoons of olive oil over medium heat. When it is hot, add the egg mixture. Cook over medium-low heat, without stirring, for 5 to 6 minutes or until the top is still slightly runny but the bottom is set.

5. Run a knife or rubber spatula around the edges of the tortilla and slide it onto a plate. Cover it with another plate. Hold the plates tightly and invert them. Add 1 tablespoon of oil to the skillet. Slide the tortilla back onto the skillet. Cook for 5 or 6 more minutes or until the bottom is set. Cut in wedges or into smaller pieces as finger food. Serve warm or at room temperature.