Spanish Omelette

Chapter 27

(Click to enlarge)

La Tortilla Española

Although this is not a recipe blog I do like to occasionally show how to prepare the dishes which I learned to love after arriving in Spain. I was introduced to several by the Bowden family's Mallorquin cook, Catalina, and by Helen who showed me how she cooked Spanish style in her tiny kitchen.
Many times when we went on outings in the Citröen, whirring and jouncing across back country roads, we had a tortilla packed somewhere in a picnic basket, along with some nisperos (loquats), sobrasada, Inca biscuits and a bottle of wine.

The Spanish potato, egg and onion omelette is such a popular addition to a summer meal, or as a picnic item, since it holds up well being transported in warm weather. It's also common as a tapa, being served with a slice or two of crusty baguette bread and a small glass of vino.

Here's how I make it:

Spanish Omelette

Ingredients for 4 servings:
3 medium potatoes
3 large eggs
1 onion
salt 1/2 teasp & pepper to taste
olive oil
Italian parsley, chopped (optional)

I use a 7-inch non-stick pan as it's easy to fill, making a nice high and rounded tortilla which is easy to flip over.

1. Slice potatoes lengthwise once, then slice both pieces thinly into half moons. Chop onions into 1/4 rings.

2. Coat the bottom of the pan with oil and when hot add potatoes. Keep turning so they do not burn or go brown.
When golden, remove from pan and set aside in large bowl.

NOTE: Some folks prefer to gently boil or steam the potatoes for 5 - 10 minutes rather than fry them. I've seen it done both ways and I also like to do this.

3. Put chopped onion in pan, if necessary add a little more oil and sauté until soft, without being dark brown. Remove from pan and add to potatoes in bowl.

4. Beat the eggs in a small bowl, add salt & pepper and chopped parsley, and pour over potato & onion mixture in bowl. Turn gently to coat all.

5. Add 2 TBS oil to pan and when hot, pour in the egg, potato and onion mixture. Run the edge of a sharp knife or spatula around the rim of the pan while the egg is
setting to loosen the edges. I also poke it several times in the middle to let some of the runny egg seep down to the pan. Don't let it get too dark or burn.

6. When the edges are set and the middle is still half runny hold a plate over the top and flip pan and all over on to the plate and gently slide it back into the pan.
Don't overcook as the centre should still be juicy.

7. Let cook a minute or two more on that side, then slide it out onto a plate.

8. Cut into wedges as a luncheon dish, or into small squares with toothpicks to be served on a buffet or as a tapa. Or keep it whole to take on a picnic.

The edges should be fat and firmly rounded. If you've never tried making one before, start with a small non-stick pan and when you're an expert move up to a larger pan. A small 7 inch pan will make a nice luncheon omelette for two.


Once you've made a tortilla and have mastered the knack of flipping it over, I'm sure you will find it a welcome addition to your picnics, luncheons or tapas menus.
I hope you like it!

Tortilla for One

Continue on to Chapter 28 Spindrift
Go back to Chapter 26 Driving the Island

Sopas Mallorquinas

Chapter 25

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Sopas Mallorquinas - Vegetable and bread stew from Mallorca

This is a much loved hearty meatless peasant dish from the Balearic island of Mallorca. Although called 'sopas' or soup, it is actually a stew-like combination of available winter vegetables such as chard, cabbage and cauliflower cooked in water, oil, garlic, paprika and salt, which is then poured over thinly-shaven slices of dry salt-free country bread - called sopas - which are a day or two old. These thin bread slices are available in nearly every corner 'colmado' - as the small neighbourhood grocery stores are called. Those who have grown up with sopas Mallorquinas on the table will probably look forward to having it many times more. You can prepare this dish and have it ready in less than an hour.

Ingredients for 4 persons:

1/2 lb (200 grams) of thinly shaven slices of country bread
A dense country-style bread is needed for this and it should be stale, dry and sliced paper thin.

approx. 8 young leaves & stems of Swiss chard roughly chopped
small cabbage - roughly chopped
1 onion cut in julienne
handful of flatleaf Italian parsley roughly chopped
cauliflower - a few florets broken in pieces
1 ripe tomato, peeled and diced
2 teasp sweet paprika powder
4 TBS olive oil
2 green peppers - cut in large dice
2 to 3 cups water
optional: chicken stock cube
salt
fresh ground black pepper
4 cloves of garlic, peeled and crushed

1) Put the oil in a shallow flame-proof earthenware or ceramic casserole. When oil is hot, add the onion, green pepper and garlic. Sauté without browning.

2) Add the tomato and the large diced vegetables. Sweat the vegetables and blend in the paprika powder. Season with salt & fresh ground pepper.

3) Add the water and let simmer gently for about 15 - 20 minutes, then taste to check seasoning. (Note: After pouring in the water I added a Knorr or Spanish Avecrem chicken stock cube, broken up and scattered over top.)

4) Once vegetables are tender, turn off stove, remove them from the pot with a slotted spoon and transfer them to a warm bowl, leaving the broth in the casserole dish. There should be about an inch of broth.

5) Arrange the thin shaven slices of dry bread over the bottom of the casserole dish so the broth is totally absorbed, and put the vegetables back in the casserole on top of the bread. Let rest for at least 15 minutes before serving at the table.

6) Serve at the table in the same earthenware casserole dish.

NOTES: The bread used in this recipe is typical to Mallorca and is a simple bread made of unbleached partially whole wheat flour, water and yeast. It is therefore dense and able to absorb the broth without becoming mushy.

There are many variations of 'sopas mallorquinas' as the ingredients depend on what is available in the garden at the time. However those listed above are the main ones used and will give the true flavour of this dish.

Continue on to Chapter 26......Driving the Island

Go back to Chapter 24......Cayetano, The Gypsy