We had a brunch with the ultimate squad this weekend and while I was looking for recipes, I kept being drawn to frittatas. The one I wanted to make called for goat cheese, but the grocery store I visited did not have any, so I changed course mid-shop and decided to make a tortilla (the Spanish variety). This is a thick, dense potato and onion omelet that is served at all hours in Spain.
It's been about a year since I left Madrid and this seemed like a fitting marker of that milestone. After consulting several recipes and Alberto, my Spanish course-mate, this is what I came up with:
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| After adding the mixture of egg, fried potatoes and onions to the pan. |
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| After the flip. It was not very graceful. |
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| Finished product. Super oily. |
I ended up not taking it to brunch (I opted for scrambling eggs and baking some spare peanut butter chocolate chip cookie dough). It tasted fine and had the right consistency, but it was just sort of underwhelming. Like it's hearty, substantial and nice, but wasn't really impressive. It also took a really long time to chop all the veggies and cook through, so I don't know that I'll make it very often, but I'm really glad that I tried. I have been snacking on it all weekend and will continue to enjoy it with lunch this week.
