OK So we are still in Spain ..I mean virtually of course (and how unfortunate that is…wish I could be there in person too!). Anyways, I posted the incredibly delicious Paella recipe last week along with my friend Angela’s equally delicious ‘citrusy flan’ recipe. And now this week I wanted to explore Spanish cuisine some more so decided to try making ‘Tortilla Española’, which is an omelette made with potatoes and where the potato takes more of ‘center stage’ than the egg. As I understand, ‘Tortilla española’ exists in almost every nook and corner of Spain: it is served as fancy ‘tapas’ in city restaurants; as a filling for bocadillos (sandwiches) as street food; or even as ‘dinner’ in most homes served with bread and salad. Unlike most omelets, a tortilla Española is served at room temperature.
I again went back to my book,Savoring Spain and Portugal by Joyce Goldstein to get the basic recipe. The recipe is simple except for the last step when you need to carefully flip the omelet from the pan onto a plate and then slide back onto the pan. I managed ok except for a slight spillage of the egg mixture onto the sides of my pan and the stove. We also had this as dinner along with a light salad. The kids loved it and I think it is also a great ‘in between meals’ snack recipe to feed your hungry kids!:)
I am bringing this simple and yet so comforting and versatile ‘Tortilla Española’ to Angies’s Fiesta Friday this week.