Tortilla de Patata
Last year (I can only say that for four more days) when I was in Spain, I ran into this offering in the Navarra region and again in the Galacia region. Tortilla there, is not the flour/corn flatbread we think of in the States as Mexican food. In Spain, the tortillas refer to pan-sized egg omeletes that are sliced like we do with pies.
These were hearty meals, held up well in the backpack and did not spoil (at least for the day or two I would haul them around - yes, unrefrigerated).
When I returned to the U.S.A., I craved the foods that I had enjoyed on the Camino. I found a website that had imported food and items from Spain. Last year it was Cola Cao and Membrillo that I ordered. To make the tortillas it requires that you flip the pan sized omelet over. So before Christmas it meant pan > plate > pan > plate. Quite an undertaking when one utensil is HOT.
The only thing I "wished" for for Christmas was a Tortilla Espanola pan. A double skillet (they hook together) for making the basic Tortilla de Patata (and its variations). Thank you baby doll!
Here's the recipe sent with the pan....a Google search will net you others with various combinations of ingredients: peppers, ham, etc.
4 large potatoes, peeled, sliced thin.
1 medium onion, sliced thin.
Peel and slice the potatoes. I cut them in half lengthwise and then sliced them. Same with the onion. Brown the potatoes and onions in a pan with the olive oil. The potatoes should be ready to eat when done.
Wisk the eggs in a large bowl and add the browned potato/onion mixture. The English translation says to "check for salt". I did and it was on the counter, right by the stove. Then I added it. You'll have to guess how much because I didn't feel like tasting raw eggs for the salt content. And I peppered it up too...just because I do that.
Oil your pan again and add the mixture. Cook until set and slightly browned. Cover with another heated frying pan or slide on to a plate. Either flip the pans over or put the uncooked side down into the original pan. Cook until brown again, not letting the inside fully dry out (cook). Remove to serving plate and let it stand for a few minutes. Slice and serve.
I heated a ham steak while this was cooking. Nice and lean and tasty with the tortilla.