Have you ever been on a vacation that was so amazing that you would return in a second? Do you reminisce about what you did? Or what you ate? Or what you saw? Well, Just two months after leaving my food and wine vacation at Catacurian I am feeling those same nostalgic so-called hunger pangs. So I spent some time this weekend doing the proverbial flipping through old photos – this is so much easier with digital! A picture may be worth a thousand words but no amount of words can express the sheer thrill of being at Catacurian in the Priorat region in Spain for those six glorious days. If you are new to Bodega check out my original post on my time at Catacurian.
In honor of my time at Catacurian I decided to make Alicia’s Tortilla Española. She always made on thing clear: “The real Tortilla Española consists only of eggs, potatoes, and onions; anything else is just a Tortilla”. She has also allowed me to pass the recipe along to you in hopes that you can enjoy it as well. Here it is:
Truita Amb Patatas
(To make a 4 person tortilla, you will need two frying pans, one 12″ diameter which is used to fry the ingredients, and the other an 8″ diameter to make the actual tortilla. It is highly recommended that you use a non-stick pan, so as not to burn the tortilla.)
Ingredients (4 generous servings):
*4 large potatoes (preferably red) cut into into irregular pieces approximately 3/4″ in size
*1 medium onion (white) cut like the potatoes
*3 large eggs
*1 cup olive oil (extra virgin, of course)
1. Place the larger frying with some olive oil on medium heat, and when it is hot, add the potatoes and the onions. Fry until they are golden in color. Place them in a colander to drain the oil.
3. Put the potatoes and onion into the egg and add more salt, if necessary.
4. Place the smaller frying pan on high heat and add a tablespoon of olive oil. When it is hot, pour the egg, potato, and onion mixture into the pan a spread evenly using a wooden spoon. Cook on medium heat for a few minutes making sure to separate the mixture from the side of the pan.
5. Lower the heat (medium-low), place a plate the side of the pan upside down over the pan, and with both hands, flip the whole thing over so that the plate is now underneath the pan.
6. Place the empty pan back on the flame and slide the tortilla into the pan.
7. Allow to cook a little while, then repeat the flipping process. Keep flipping the tortilla until it takes on a golden color, and is firm when pushed with the spoon (or finger).
Note: The tortilla may be eaten immediately, however it is much better if allowed to cool down for at least an hour. It is even better the next day (I can attest to this)!
What would I drink with this? Well, I this weekend I drank a wonderful white from Valdeorras – 2007 Gaba do Xil. The somewhat obscure grape Godello is now being planted in the Galician area of Valdeorras by Telmo Rodriguez. A few years ago he bought plots in the mountainous region of Valdeorras and planted this Galician grape variety. The river Xil passes through the region lending its name to this wonderfully refreshing white which exhibits aromas of honey, white flowers, and apple.
All in all, I hope you enjoy this recipe and my stroll back through memory lane. And remember…
Life is short. Drink great wine!