Having spent may years being lured to Spain by sun ,sand and sangria and don’t forget the sound of castanets ,and the click ,click of the flamenco dancers on the highly polished floors. So off we all went to the costa this costa that, and for a good old ho down Spanish style . Alas those days are over and the the focus has changed in later years, instead of how many ho downs you can mange to how many lay downs (siestas) you can manage.
I have alway enjoyed the Mediterranean cuisine, its simplicity and tasteful combinations of dairy, meat and vegetables all thrown together with a good old salad, Mediterranean style of course, with lashings of olive oil thrown in for good measure . This culminating in a healthy and life prolonging diet so they say.
I have recently been on short breaks to the Northern coast of Spain in Cantabria. Namely Santander a small port town widely known for the bank of the same name . A beautiful ,historic town with a lot to offer including food ,yes food with an abundance of restaurants ready and happy to serve the best that Spain has to offer, Cantabrian style. This dish is very simple and easy to make , and the beauty of this dish is that you can eat it any time of the day Breakfast ,lunch ,dinner or just as a snack. When ever you like.
Introducing - Spanish Omelette ( Tortilla de Patatas) The ingredient amounts are dependent on how many people you are feeding, this is quite a filling dish. This reciepe is for two people.
4 large eggs
1 medium onion
1 medium potato
1 tomato
1 small bunch of chives
2 Tbsp olive oil
The tomato and chives can be replaced to suit your own taste
Method
1.Slice the potato about 3mm thick and then the cut the slices in half. Pour a good measure of olive oil into the frying pan( as the oil can be reused). Add the potato to the frying pan and cook on a medium heat. Until cooked but not brown, remove from heat and drain.
2. While cooking the potatoes slice, chop the onion to your liking. Add this to the pan until caramelised (you can add splashes of water to stop the onions burning). When caramalised remove from heat.
3. Now crack the eggs into a bowl and add salt and pepper to taste. Add the caramelised onions and cooked potatoes in to the bowl with the eggs and mix gently. For best result let the mix stand for 15 minuets but if you are hungry you can skip that.
4. Now add the mixture to a frying pan and cook on a medium to low heat and cook gently until you can run a spatula around the edge. Let it cook until it becomes firm and can move freely around the frying pan. Now you will notice egg residue on the top . This is the point where you have to flip the Tortilla to cook the top. However this can be dangerous and all your hard work can end up on the floor or resemble a plate of badly prepared scrambled egg.
You can avoid this indignity, by slicing your tomatoes and chopping you’re chives and placing them on top of the egg. Switch on you grill and place the pan near the bottom of the grill and cook the top until firm. The choice is yours flip it or grill it.
Add a side salad and a glass of your favourite Spanish white. Why Not? You’ve earned it (perhaps not for breakfast though!). Now you have a meal fit for a Conquistador or Don Quixote, which ever you prefer.
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