Spaghetti Squash and Chili

Did you think I died? Well, my husband started law school and I have been struggling to adjust to two kids and being a "law school widow." I have had some other major changes in my life and finally am feeling a little more normal.
With a little baby and a potty-training toddler, I don't have a lot of time in the kitchen unfortunately. I try to celebrate my husband being home on the weekends with a little more experimenting in the kitchen.

I saw this idea on Pinterest the other day. It is a super easy and inexpensive meal. You just put your favorite chili recipe on top of Spaghetti Squash. Use this method for easy cooking. My spaghetti squash was pretty big and my husband likes it a little softer, so we microwaved it for about 1 1/2 times what I did in that post. I tossed the Spaghetti squash in butter, salt, and pepper, and then topped with a simple "chili."

Super Simple Chili
1/2 lb ground beef, browned
1 can corn, drained
1 can diced tomatoes
1 can beans (any kind, I used black)
cumin
garlic powder
onion powder
1 small pinch cayenne

Combine all ingredients in medium saucepan, season to taste. Heat until warm.

Spanish Tortilla

So the other day, I was reading Vanessa's blog and thought that her Spanish Tortilla sounded yummy, easy, inexpensive, and I had all the ingredients. Perfect! Dinner was solved. So I took her recipe and made a few adjustments.
I will say, the flipping is a little tricky - but if you have a plate, it probably would have worked better than me trying to use the lid of my frying pan (not as balanced).

Spanish Tortilla

adapted from Vanessa
vegetable oil
3 potatoes
8 Eggs
1/3 cup of milk
1 cup shredded cheese
1/2 tsp garlic
salt and pepper to taste
1-2 slices of thick ham, cubed
1/2 green bell pepper, cubed
cilantro, for garnish
1 tomato, diced, for garnish

Heat oil over medium-high heat. You want just enough to coat the pan and about half way up your potatoes. Cook until potatoes are almost fork-tender (about 8 minutes). Meanwhile, whisk together eggs, milk, garlic, salt, pepper, and cheese; set aside.
Once potatoes are browned and almost fork tender, drain oil. Reduce heat to medium or medium-low. Add in your egg mixture. Add ham and peppers. Gently stir the egg mixture for a few seconds. Cover pan with a lid. Once you feel like it is done on the sides and bottom, here comes the tricky part! Get a plate out and flip the pan over to the put the Spanish Tortilla on the plate. Then slide the Spanish tortilla off the plate and back into the pan so the other side can cook. (She made it sound so easy!) Once cooked through, remove from pan, garnish with cilantro and tomatoes.
Serve warm or room temperature. Serves 4-6 people.