Time to get down to business. Roll up your sleeves, because I have some delicious foods here for you to make at home….or, even better, get the real deal in Spain.

Spanish people eat a lot of ham. Do not ask me why this is so, but it is. Ham, and seafood on the coast. And their two main staple ingredients are olive oil and garlic. Mmm, I’m liking this already. Because of the mountains running through the country, which made communication difficult until the last half of the twentieth century, regional dishes can vary extremely widely. But there will be ham. Believe you me, there are even museos de jamon, or ham museums. Definitely check one of those out.

Beyond that, they eat seafood, legumes, cheese, etc. The standard stuff that you probably eat everyday. They like to make things into stew. Mmm, ham stew.

Here is one of my favorite recipes of all time. It takes a little bit of work to make until you figure it out, but then it becomes quite easy. This is a staple in many Spanish homes (or so I’ve been told–I haven’t been there.) And yes, it involves plenty of olive oil and garlic.

Spanish Tortilla

The ingredients don’t have to be precise here. Figure one egg and one potato per person and add garlic and onion accordingly, or just use the standard recipe until you figure out what you like.

  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced or pressed (or 1 tsp jarred)
  • 4 medium potatoes (I prefer gold fleshed but you can use whatever you’d like), peeled, washed and dried
  • 1 tsp salt
  • pepper to taste
  • 5 tbls olive oil
  • 4 eggs
Add 1 tablespoon of olive oil, onion, and garlic to large pan; cook on medium heat until onions are translucent. Do not brown. While this is happening slice your potatoes fairly thinly and toss slices with three tablespoons olive oil. Mmmm…olive oil. Now, when your onions are ready, throw in your potatoes and salt/pepper to taste. Cook these very slowly just until potatoes are soft. Do not brown!
Mix up your eggs in a bowl. Now, add your potatoes slowly to the bowl of raw eggs, stirring after each glop of potato–you don’t want your eggs to cook from their heat just yet. When that’s done, heat up the rest of your olive oil in the bottom of the pan and add the egg/potato mixture. NOW you can let it brown. Let it sit, and cook, all on its own. You don’t want to stir it. Really. Keep the temperature down so that it can cook all the way through without scorching the bottom. Now, as soon as you think you can flip it, do so. This is the tricky part. Carefully slide the tortilla out of the pan onto a plate, then flop it down back in the pan. Allow it to finish cooking until egg is cooked throughout. Slide it out onto a plate. I let it sit for a few minutes before eating, but whatever floats your boat. It can be eaten hot, cold, lukewarm; as breakfast, a snack, a side dish. It is very versatile. I suppose if you let it cook long enough you could even use it as a large skipping stone.
And that is how you make a Spanish tortilla.
I was going to include another recipe, but that just made me hungry.
Until next time, then!