I came home from a workout earlier in the week and decided that eating everything in the fridge was a good idea. Behold, my mammoth tortilla omelette, inspired by the delicious Spanish tortillas I ate in Italy.
You’ll note that there’s no tortilla bread in the photo. A traditional Spanish tortilla is not, in fact, the magical flat bread you use to hold your burritos together. Rather, it is a cake of fried potatoes piled high and held together with egg in a firm cornbread-like shape.
I started by frying two thinly sliced potatoes and some onion in a swimming pool’s worth of oil. After they were fully cooked and evenly spaced in the pan, I poured in two beaten eggs, added a handful of spring lettuce (this negates any unhealthiness in the rest of the dish), and piled on the emmental cheese for a bit of French flavor. I prefer my eggs runny, so I only cooked it on one side and ate it open-faced, allowing the top to remain deliciously wiggly.
And voila: a francophile’s take on the classic Spanish picnic food. This omelette was its own full meal, thanks to the potatoes. The crispy potato skins and slightly burnt onion bits added some texture to an otherwise basic breakfast. Seriously, I noshed down the whole thing in about five minutes and was painfully full but oh so very satisfied. Try it out and tell me what you add to make this dish your own. Buen provecho!