I forgot to mention that I made this for our "Ike" company, as well. It was really tasty and VERY easy. I forgot to take a photo of it after it was cut, so this isn't the greatest illustration, but the one on Food & Wine's website is better, anyway.
This dish is great for breakfast, but would also be a great lunch or dinner (with a little salad?) or a truly superb late-night snack. When we lived in Northern Virginia, I had a buddy named Mila (short for Milagros) from Spain who would make something very similar to this, called a "tortilla" (which is, of course, very different than a Mexican tortilla). We would have playdates together when the kids were small (she moved away from the DC area before I did) and she would always bring a freshly made "tortilla", which the kids and moms all enjoyed. I regret not staying in touch with her and her adorable daughter.
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