An American Spanish Tortilla…?

I accept that I will encounter detours in my life. In fact, I more than accept it and I actually welcome them. I believe we can all grow as people when we learn from the unexpected. However, the kitchen is no place to take your own detours when you are trying to recreate a country delicacy. Well, the tortilla española (Spanish tortilla) is not so much a delicacy (as the ingredients are merely potatoes, onions and eggs) but rather one of the most common and “easiest” dishes Spaniards make. They seem to just “whip up” these three simple ingredients into a perfect plump circle of flavor.

So, you can imagine my surprise when I attempted to “whip up” this dish and it turned out horrendously. The thing about the recipe is that there is not one. After talking to my Spanish roommates and thoroughly researching this meal on the internet I found many versions of how to tackle this popular “tapa.” In short, you pretty much combine chopped potatoes, diced onion and eggs all together in one skillet, wait 5 minutes and then flip it. Sound simple? IT’S NOT. Please view Example A below as a testament to the difficulty of this dish.

I was so ashamed of the turnout I cleaned up right away and hid all the evidence in the kitchen from my roommates that I had even attempted to try and cook it. I was so fearful of being judged as the “American who can’t even boil water.” For those of you have never had a tortilla española before, please refer to the picture below to see what it is supposed to look like.

Now, you can imagine my shame. I have tried twice more, and for my pride’s sake I will not upload those visuals. But I will say they still resemble the first picture. Though I have not given up and when I do conquer this cultural quest of mine I will share the results, and the recipe…if I can seem to establish one that works. Buena suerte, no?!

---

Possibly related posts: (automatically generated)

• Spanish Tortilla
• Basic Recipe: Tortilla Omelette – with Bacon, Mushroom & Spinach