Spain

Spain (#8) Tortilla Espanola (Potato and Egg Omelet)

The first time I ate Tortilla Espanola was in Madrid.  It wasn’t until quite a few years later that I discovered a recipe for it, and I make it fairly frequently.  There are only four simple ingredients – potatoes, onions, eggs and olive oil.  Sprinkle with a little sea salt and you’ve got one of the best potato dishes ever.  It takes a little finesse inverting it onto a plate and sliding it back into the pan, and repeating this several times, but it is well worth the effort.  In Spain, it’s commonly served as tapas but also for lunch or a light dinner.  I eat it for breakfast, lunch and dinner!