My First Tortilla

I have figured out Montse likes to eat light in the evenings. No one here eats a lot of meat, and not just because they can’t afford it. They really don’t like it that much. But Montse doesn’t like beans or other proteins in the evening, so I’m trying to plan meals accordingly. I made Kushari for lunch, which everyone loved. It was pretty good, if I do say so myself. Kushari is Egyptian: lentils with rice, pasta, caramelized onions, and tomato sauce.

I was a bit worried because the bottom of the pot was just black after I cooked the onions, and I thought it was going to make the rice taste burned. It didn’t. It didn’t used to, but then I went through a period where it always did.

Anyway, after lentils for lunch I said I was going to attempt tortilla de patata for dinner. Ya’ll, this is the national dish of Spain. Cloti had shown me how to make it, but I looked up a recipe anyway. The writer said she lived in Spain for THREE YEARS before she even attempted it. I’ve been in Spain one week. I was so nervous attempting this; I can’t even tell you.

But I was really glad I looked up the recipe because Cloti had fried the potatoes in a LOT of oil, and I thought, “I’m not going to do that; I’ll save the calories.” You have to use that much oil; the potatoes don’t so much fry as poach. Cloti cooked her onions at the same time as the potatoes but my recipe said to use a separate pan. I did, but I couldn’t tell a difference so I probably won’t next time.

I let the potatoes cool before mixing them with the eggs, but, having never made a tortilla before, I hadn’t timed it properly and if I had let the mixture rest fifteen minutes, as the writer wanted, we wouldn’t have eaten until after 9 p.m. I gave it five. I also salted the potatoes after cooking. However, the salt was perfect!

Sliding the tortilla onto a plate in order to flip it was more than a little tricky, since everything was slick with oil, but I managed it. It didn’t land on the floor and I managed to not burn it. I was worried it didn’t cook through but it did. Some people don’t cook it through; they leave the middle a little runny. I’m too American for that.

Guys, it wasn’t the best tortilla I’ve ever had, but it was equal to most. My very first one! I am so happy I can make this dish. In part because I ADORE Tortilla Espagnola, as it is also called, but also because pilgrims love tortilla. I fueled most of my camino with tortilla and cafe con leche. So I was worried that I would not be able to cook this most essential of Spanish dishes. But I can.

So now, when we have pilgrims, I can make tortilla the night before to have in the morning. But someone else will have to make the coffee.