It’s recipe swap time and this weekend I have Tortilla Española on my plate! As I mentioned here, I’ve been taking part in a bi-weekly recipe swap challenge of the Supper Club Mag community. This challenge consists of wonderful group of food bloggers and photographers – so much inspiration and love that I do recommend to join the table. The latest recipe was gifted by Carmen of Tía Alia and I’m honoured to have an authentic recipe for this Spanish national dish from a reliable source. Thank you Carmen so much!
Tortilla y Tapas for the Weekend
When I first heard about the recipe, I just started smiling and couldn’t stop. I haven’t done a Spanish omelette for years and to me tortilla de patatas does not exist without manchego on the side. I confess without any shame – when I have an excuse to enjoy cheese, I will buy cheese. This time I took home double treat as I bought not only manchego but also Dutch goat’s cheese.
But cheese on the side was not enough. I also felt like capers, olives and Jamón Serrano. Homegrown tomatos are still plenty and I sautéed two handfuls generously with thyme. Tortilla y tapas it was and Carmen’s recipe fed two hungry gardeners on a windy autumn weekend.
Now about the execution. Firstly, I was a bit nervous making a Spanish omelette since it’s been a while. Five years? Eight years? What if my flip hand fails me? I took on my “two pan technique” in which I stew the potato slices and onions on a larger frying pan (the slices cook more evenly) and then cook the rested egg-potato mixture on a smaller skillet (the omelette has a higher profile). I cooked the omelette on our smallest cast-iron skillet (20,5 cm) on a wooden stove.
Secondly on the process, I only had so much time for this photoshoot because of the our garden schedule and a hungry husband. My secondhand cheese bell came to rescue! I was able to keep the omelette warm and while I took a moment to photograph my portion, hubby was able to enjoy his lunch on his own.
I like my Spanish omelette well done and sweet. Hence I was happy that Carmen’s recipe included onions! However, I have to critique myself for not flipping the omelette sooner – if the omelette had been runnier at this stage, I could have designed the sides with a spatula but now they followed the skillet edges. Not a biggie, practice makes perfect! Once enjoying this easy sweet lunch again, I cannot but wonder why it’s been so long since the last time.
To find out how other photographers and bloggers took on this Spanish Omelette recipe, head over to #acommonplate and #plateincommon on Instagram. If you want to join along, get in touch with Kayon Reynalls. So how about your Spanish omelette – onions or without? Take a look on Carmen’s recipe (link earlier above) and give it a go! 🙂