TORTILLA ESPANOLA (SPANISH OMELET)
I have a soft spot for anything Spanish having lived in Madrid for a number of years and this Tortilla Espanola was one of my favourite ‘tapas’. Cut up into squares and served with cocktail sticks it is served to accompany a drink. Many bars serve a selection of tapas: slices of salty Serrano ham, cubes of Manchego cheese, hot and garlicky prawns and…….I’m right back there now. Little tapas were originally served free but nowadays you are likely to be charged for them. You can also ask for larger portions and go from bar to bar ordering their speciality tapa. There is even a verb ‘tapear’ which means to have tapas!
This tortilla is a simple peasant dish of potatoes and eggs, quick to prepare and very cheap to make -it is a good standby meal as you will probably have all the ingredients already. I apologise to my Spanish friends in advance but I usually don’t make it in the traditional way but in a microwave -yikes, that’s almost committing treason tampering with a national dish.
Also, I have a nifty trick for turning the tortilla over using two plates rather than the precarious putting the plate on top of it and inverting the frying pan -it can end up with a clatter of pan and plate and …..a mess of tortilla on the worktop or worse. You be the judge you may enjoy the drama of the traditional method -you could even exclaim a flamboyant ‘ole’! as you do it!