tortilla española brunch

Although you may be thinking about a Mexican gastronomic incident, this new  episode of our culinary highlights has nothing to do with it. In Spain the word tortilla only refers to this other concept. It took me along time, as well as leaving the once -roughly eighty years ago- Spanish republic, to realize there was something else also called tortilla, which had nothing to do with the ones I had been eating at home all my life.

It's hard to believe how a mere "tortilla de patata or "tortilla española" can become some sort of addictive meal, but it does when dealing with good ones. While in Spain it is a very common meal, ideally with a green salad, I think this was only the second or third time Lyn proposed to enjoy it down under. Potatoes, onions, eggs, extra virgin olive oil and a pinch of salt is all what it takes. 

Such a common Spanish feature has multiple forms and formulas depending on which corner of the Iberian Peninsula you happen to be in. My favourite is the "Betanzos style" one, named after the little Galician town where they make it this way. Its main characteristic are the runny eggs and fried potatoes, which make it juicy and ideal to maneuver with a fresh and crunchy piece of bread, and a fork; no knives are meant to be on the plate.

This sunny Saturday was probably the best day of the week to make it. We were able to keep all the windows open, so we didn't stink afterwards. Serving it on the balcony was with no doubt the best plan; for some reason outdoors it always tastes better, especially during the summer months.

A basic plate of sliced tomatoes under a moderate drop of virgin olive oil and white wine vinegar usually becomes a great counterpoint. "Pimientos de Padrón" (or Padrón peppers, also named after another small town in Galicia where they are grown) would have been the perfect addition, but spring/summer is more their season. The whole experience was matched by a cool 2008 Dalwhinnie Moonambel chardonnay, plus a crucially crunchy small baguette from Bourke St.