There aren't that many traditional Spanish delicacies I'll eat. Avoiding meat and dairy knocks out the entirety of jamón y queso (ham and cheese), and you'd be shocked at how much the Spanish sneak ham into their food. Which is why I was so excited the first time I tried tortilla.
Tortilla in Spain refers specifically to the Spanish Omlette. While tortilla can have a number of different add-ins like espinaca (spinach), champiñones (mushrooms), or chorizo (sausage), at its heart the dish is really just eggs, onion and potatoes. And this is how you make it.
Tortilla de Patatas (Spanish Omlette)
Serves: 4-5
Time: About an hour
Ingredients:
4-5 medium potatoes
4 eggs
1 medium onion
A whole bunch of olive oil (don't use extra-virgin because it burns)
Salt and pepper (to taste)
Step 1: Heat oil in a large pan over medium-low heat. It's important to use high-quality olive oil, because this will form a major flavor in the dish. However, in a pinch, you are welcome to substitute low-quality oil instead.
