Barcelona by the Sea, My Spanish Tortilla
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In LaBouffe, I often return to a recipe that says exactly what I look for when I cook: something real, simple, and made for sharing. I think of Barcelona by the sea, of that light that makes you want to eat without rushing, and I make a tortilla española the way I like it: generous, golden, comforting. I do not see it merely as a typical Spanish dish; I see it as a wonderfully apt way to bring flavour, pace, and balance into harmony, with few ingredients but full attention. It is the kind of recipe I choose when I want to nourish tenderness as much as appetite. I use potatoes, eggs, an onion if I feel like a rounder sweetness, olive oil, and salt. I slice the potatoes thinly or cut them into small, even pieces, then let them soften gently in olive oil over medium heat, with the sliced onion, until they are tender without browning too much. I drain them well, then beat the eggs with a pinch of salt before folding in the still-warm potatoes. I let the mixture rest for a moment, because I find the tortilla holds together better when I give it that time. Then I pour it into a hot, lightly oiled pan and cook it over low heat, turning it calmly once the underside has set and the centre is still soft. I am after that texture that is both supple and meltingly tender—the kind that can turn a simple slice into a real moment. I serve the tortilla warm or at room temperature, with a salad, a little bread, or sometimes on its own when I want to stay within the luminous simplicity of Spanish cooking. I love this recipe because it reflects what I embrace in myself: few flourishes, plenty of presence. In LaBouffe, this is the kind of cooking I champion: cooking that brings people together without trying too hard, that nourishes with elegance, and that always leaves room for pleasure.
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Where: Espagne