Spanish Omelet (Spanish Tortilla)
Servings: 2
1 yukon gold potato peeled and cubed (I have used russet but it isn’t as good)
1/2 a medium onion chopped
Other summer vegetables like zucchini (optional)
Salt
Pepper (this wasn’t in the original recipe but I love pepper so I also lightly pepper when I’m lightly salting)
6 eggs beaten
Olive oil
Steps to make it
Using a 6” frying pan, add enough olive oil to the pan to come up about 1/4.” Lightly salt/pepper potatoes and fry until soft.
Remove potatoes and add onion and any other summer vegetables. Lightly salt/pepper and fry until soft.
Strain off some of the oil and add the potatoes back to the pan.
Turn down the heat to low or medium low
Add the eggs and make sure they cover the potatoes and onion well. If not, add another egg or two. Lightly salt/pepper.
Cover and cook 20 minutes.
Remove cover and make sure eggs are not runny
Put a large plate over the pan and flip the omelet onto the plate.
Slip the omelet back into the pan and cook.
Check the middle with a knife to ensure it’s cooked through.
Remove from heat.
Last Sunday was Anna’s dad, Josep’s birthday. The picture I’m showing for this recipe is for the omelet he made when I first visited them in 2021. When Anna came to live with me, she would often tell me what a wonderful cook her father was. She showed me first how to make the Spanish omelet but always told me it was never as good as her dad’s. She said I had the wrong pan and needed a no stick pan, but it turned out what we needed was lower heat, covering the pan and letting it cook for 20 minutes. When I first planned my trip to Spain, I told Anna the thing I most wanted to do was cook with her dad and have him show me how to make the omelet and paella for sure, but I would love to learn any recipe he liked to make.
What ensued was a food extravaganza highlighting all the fresh and delicious options Sant Celoni had to offer. He had Oriol take video’s of walking me through each step of making paella so I wouldn’t forget. Each time I go I take copious notes of the food he makes and how it’s prepared so I can try to recreate it at home. I do my best but it’s never quite as good as when he made it, though he has years of experience on me. He doesn’t speak English and I don’t speak Spanish, but we figure it out as we go and I so appreciate the time he has taken to show me so many interesting things. I appreciate that both Josep and Marta have introduced me to delicious food and drink and experiences. Since I also love to share food, drink, and experiences that I adore, I am always utterly delighted when I visit.
I have never had extended family that lived close and was always envious when my friends got to see their grandparents and aunts and uncles on holidays. I saw my dad’s side of the family more often and that was perhaps once or twice a year. It was lovely to spend time with Anna and her family and see how close she was with her cousins and how different households celebrate holidays. Christmas Day Josep and Marta hosted the family and made some really amazing food and though I don’t speak Spanish or Catalan, it was evident how much those in the family enjoyed each other.
I love seeing Josep with his kids. How much affection they have for him and how they tease each other and do so much together. My immediate family is great at going to dinner, road trips, and watching tv together. We were not a family who went camping, hiking, or biking together.
My camping days are long behind me, but I’m always up for a hike or bike ride or a nice long walk. Anything to be outside in nature. We did the walk above on my last day in Sant Celoni and the next time I’m there I’m hoping to make it a daily walk (if it’s not too hot of course). It’s even better when I get to hang out with Anna and her family. I highly recommend sponsoring an exchange student. You may not get as lucky as I did, or you just might and create new relationships that last a lifetime.
Next Monday is my birthday and I’ve planned a food extravaganza for the weekend. Tonight is a fancy pants dinner at Travail with a few friends, tomorrow I get to feed others, and Monday my friends get to feed me with their favorite and my favorite takeout from around the twin cities. I’m super excited to make and share this recipe (along with a few others) with friends tomorrow.