Spain, Tortilla de Patatas Just the Way I Like It
Article
I often turn to tortilla de patatas when I need a simple, straightforward and generous dish—something that reflects the way I like to sit down to eat: bright, uncomplicated, and mindful of the pleasure of sharing. In LaBouffe, I enjoy talking about recipes that do not try too hard yet deliver on their promise, and this one is a true Spanish touchstone for me, a national classic that I readily associate with all of Spain—even with that seaside light in Barcelona, still in my mind whenever I think of meals that bring people together. I use firm-fleshed potatoes, eggs, an onion if I feel like adding a little extra sweetness, good olive oil and salt. I slice the potatoes into thin rounds or cut them into small pieces, then cook them gently in the oil with the onion, seeking tenderness rather than colour. I drain them before mixing them with beaten, salted eggs. I then pour everything into a hot frying pan, let it set over medium heat, patiently turn the tortilla over, and serve it while it is still soft inside and nicely golden on the outside. I love this recipe because it calls for few ingredients but plenty of care—exactly what I love about vibrant cooking: flavour, balance, and that brief suspended moment when we truly come together around the plate.
Information
Where: Espagne