Made In Spain

Imagine walking down the streets of any city in Spain that you may be visiting with a group of friends. You immediately start feeling hungry. You decide it would be wise to carbo-load for a long night enjoying the nightlife culture and mingling with the locals. You see an intriguing tapas bar and stop in for a bite, and the first thing that jumps out is the Tortilla de Patatas (Potato Omelet). You decide to give it a try, so you order it, and the waiter tells you it's the right choice and that is one of the most popular dishes in Spain. Hearing these words get you very excited to taste it. The time has come, and they bring it out to your table, and you see this beautiful inch thick pie looking thing of potato, eggs, and onions. You dig your fork in and put that first bite into your mouth. You are taken back by all of the eggy potato goodness and the flavor of the onion, and you decide that this might be your favorite meal ever.

Well, I feel like this every time my mom makes this dish, I grew up with a mom from Spain, and I've been eating this dish for as long as I can remember. I get excited whenever it's announced; that is what we will be having for dinner because it lasts for multiple days. My preference is to eat it at room temperature and with some Cholula Hot Sauce, and yes to my Spaniard mother, that is considered blasphemy. Still, I don't lose sleep over it. The preparation for this culinary experience is quick and straightforward, so you'll probably make it multiple times a week.

TORTILLA DE PATATAS

Ingredients:

· Olive oil (King of oils)

· Waxy Potatoes. Waxy potatoes are best because they have lower starch and tend to hold their shape when boiled. Peel the potatoes and use a knife or mandolin to slice them into uniform 1/4 inch thick slices.

· Onion. It can be yellow onion or white onion.

· Eggs

· Crushed sea salt (For that Mediterranean flavor)

The Magic:

• You begin by adding the olive oil to a 10 or 12-inch pan or skillet. A 1 ½ is ideal.

• Then you gently slide the potato and onions into the skillet so that it doesn't splash and burn you. Make sure that it mostly covered by the oil and add more if needed.

• Salt to taste

· Cook on medium-high heat, keeping it at a gentle boil, for about 8-12 minutes, occasionally turning, until potatoes are just fork-tender. Don't overcook them!

· Drain potatoes. You can save oil for later use if you would like. Taste and season potatoes with more salt, if needed. Allow them to cool for a few minutes.

• At this point, crack the eggs into a bowl and beat them, then add them to the potatoes and onion. Make sure they are coated with the egg. You can add more salt if you would like.

· Add a little bit of oil to the bottom of a 10-inch non-stick skillet over high heat. Once hot, pour potato mixture into it and cook on high heat for 1 minute. Reduce heat to medium-low and cook for about 5 minutes.

This next step is called the Tortilla flip, and it's incredibly fun to do!

• Run a rubber spatula or wooden spoon along the tortilla's outer edges to make sure it's not sticking and to help shape it.

• Once it starts to firm up around the edges and in the center (don't be scared, it will still be a little runny on top). Place a large plate (larger than the size of the pan) over the pan and flip the tortilla onto the plate.

• The cooked side of the tortilla will be pointing up.

• Gently slide the tortilla back into the pan. Aim the tortilla to slide into the very back of the skillet and use the spatula to help push the rest of it off the plate and into the pan.

• Now use the spatula again to press the sides of the tortilla in and under to keep that rounded edge.

• Cook on high heat for 1 minute, and low temperature for 2-3 more minutes or until done. It's done when it feels set in the center, and a knife or toothpick inserted into the center comes out clean.

You will want to serve the tortilla with warm French bread and a green salad. I love mine at room temperature.