I recently returned from a trip to Spain – Barcelona, Valencia and Seville, to be exact. The trip was incredible for many reasons, but one of my all-time favorite things about traveling is getting to experience the cuisine of different cultures. Ham, wine, cheese, croquettes, patatas bravas – Spain did not disappoint.
The thing I consistently loved ordering for breakfast, and really at any time of the day, was what they call “tortilla”. This is not like what we think of in the United States as something you wrap a burrito up with; it’s really more like a Spanish omelette or frittata.
It’s very simple, straight-forward ingredients – just potato, onion and eggs, really. But because of the ratios and the way it’s cooked, it has this very unique texture that’s both dense and fluffy at the same time. It’s the thing I I enjoy the most about it. A lot of times eggs can get a rubbery or dry texture if they are cooked to quickly, and this is anything but that.
Most recipes are pretty standard, but I used this recipe from Epicurious. You start by simmering the potatoes and onions in olive oil (like a grip ton of it) so that they soften – not brown – and then you stir them into the eggs before dumping everything back in the pan to set and cook. It is a little bit of a time investment since you have to cook everything at a medium to low temperature, but it’s worth the wait. And it serves 6-8, so it’s a great brunch dish when having guests over. Just slice that bad boy up, serve and wait for the compliments to roll in.
What are some of your favorite Spanish dishes?