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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