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A Little Taste of Spain

 Between 1978 and 1983 I was a frequent visitor to Barcelona and in fact lived there for six months. I adapted to the Catalan  way of life very easily, and enjoyed shopping every day in the market off the Ramblas  for fresh fish and produce. Our lunch time meal was always healthy, fresh sardines, salads, soups home made breads.

  One of the staples of our existence was the traditional   Tortilla de Patatas; A Spanish Potatoes Omelet.
This is made and served all over Spain, especially in Catalonia , I first had this back in 1978 in Barcelona, a pure Tortilla de patatas, can be served hot or sliced cold as a starter or as a picnic dish; it is not quick like a French omelet  but it is so worth doing. Served with salad it is a great meal for the 9 days.

It takes in total 35 minutes to make, but you can prepare it in advance.
The quantity here is for 5-6 people depending on their appetite


Ingredients:
6-7 medium red skinned potatoes, peeled
1 large or 2 medium white onion
6-8 large eggs
2-3 cups of good quality extra virgin olive oil for pan frying
Sea Salt to taste

Method
Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8" thick, peel and chop the onion and put in a bowl with the potato, sprinkle with salt and mix well.
In a large, heavy bottomed , non-stick frying pan, heat the olive oil on medium high heat. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes.
Turn the heat down so the potato mix won’t burn. You need to cook the potato though till its soft, this takes about 10-14 minutes.
Remove potato mix from the pan with a slotted spoon place on a dish with kitchen paper to drain the oil.
Mix the eggs in a bowl beat well, add salt. Resist the temptation to add pepper or other herbs and spices.
Add the egg mix to the onion mix. Mix well.
Add a little olive oil into the frying pan and pour in the mixture, cook on a low to medium heat, don’t mix it up like a French omelet. Let the owlet brown then carefully lift up one side of the omelet to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the egg will still be runny.

When the mixture has browned on the bottom, you are ready to turn it over to cook the other side.
This next bit is not as hard as it sounds, in fact in Spain kids do this part, but it takes some nerve first time.
Take a plate larger than your frying pan, remove the pan from the heat, the first time you do this do it over the sink!
With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will “fall” onto the plate.
Place the frying pan back on the heat, and put just enough oil to cover the bottom and sides of the pan.
 Let the pan warm for 30 seconds or so, slide the omelet from the plate   into the frying pan. Use a wooden spatula to shape the sides of the omelet.
 Let the omelet cook for 3-4 more   minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.




You serve this Tortilla de patatas   sliced into sections like a cake. Either hot, or cold. (Really) it is wonderful room temperature with a salad.
In Barcelona, this is served with fresh crusty bread that has been drizzled with olive oil, had a cut tomato rubbed over it and slightly sprinkled with salt… (I am so glad that I am now gluten and tomato free as it is not good for any ones waist line) it is truly yummy.


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