Tortilla

Comfort food is always the best food. Certain dishes bring smiles to faces and warmth to souls. Tortilla, without question, has become one of those dishes for me. I have grown to truly crave this tapa, and it forever has my heart. It is more than a comfort food for me; It is memory. I remember the different tortillas enjoyed in different spots around Spain … and having met friends along the way whom have mastered the art of making this dish. Tortilla is the national dish of Spain, and for good reason. It is simple, healthy, and can be eaten at any temperature. It is great for sharing.

Currently, it is my winter break. Charlie and I recently returned from a holiday in Rome. The best dishes we enjoyed included a maximum of six ingredients, no more, and the flavors were perfect. This is common throughout Europe … simple cooking, minimal ingredients, beautiful flavors. Only five ingredients are required for tortilla, but one takes precedence: Olive oil. This is the secret (in my opinion) to making tortilla, so do not be shy. When cooking provincial dishes like this, many would say "use your best" olive oil. But really, what is "the best" oil? I have come to loathe that term. Like wine, everyone gravitates to a different type, a different palate. Oils are the same, and it also depends on what is available where you live. Forget using "the best" oil. Use your favorite oil. You know, the one that makes you smile.

Materials:
5 eggs
1 potato
1 onion
olive oil
sea salt


Procedure:
1. Beat eggs. Add a dash of salt. Set aside.

2. Slice the potato super thin, as thin as you can. Do the same to your onion. Set aside.

3. Put a liberal amount of oil in a skillet. Fry your onions till slightly golden. Do the same to your potato. Add a heavy pinch of salt.

4. Add 3-4 Tbsp. of olive oil to your skillet. Pour the egg in with your vegetables and let it gently cook on medium for 5-10 minutes (depending upon your stove).

5. The hard part: Flip the tortilla. This can be done several ways:

1. Place a plate on your skillet so that the bottom of the plate faces you, the chef. Flip your tortilla on the plate then slide it back in fast to cook the other side.

2. Liberally coat another skillet of the same size with olive oil. Place this skillet over your tortilla so the bottom of the second skillet faces you, the chef. Flip the tortilla into the "new" skillet and continue to cook the other side.

This serves a ración for 2, or (if quartered) makes 4 tapitas. This is served both hot and cold, and even as filling for sandwiches. Pick which ever way you prefer. If serving as a tapa, don't forget a side of bread, olives, or pisto for that real bodega feeling. Enjoy with friends, drinks, and laughs. Happy Spring.