Shrimp Tortilla after Thanksgiving

I somehow managed to not take one single photograph through four days of eating, cooking, and talking about food with Lawson's relatives. We were all socked away in a house in North Carolina miles from anything. In a classic liberal-conservative/Target-Wal*Mart split, Lawson and I worked on the new trail we're cutting up there, while almost everyone else stayed inside or rode ATVs in a circle around the yard.

After all that eating, though, we needed light food yesterday. We saved some leftover shrimp from Saturday night's oyster roast and shrimp boil, so I made a tortilla espanola with them: an onion and four cloves of garlic, sauteed very slowly for about 40 minutes until golden, followed by a diced roasted red pepper, about 15 big cooked shrimp, a handful of parsley, 5 beaten eggs, and salt and pepper. I cooked it in the pan for a few minutes more, then browned the top.