Ask anyone who has walked the Camino de Santiago if they know what a Spanish Tortilla is and I’m betting they’ll say, “Yes!”
The Spanish Tortilla
The first time we walked into a cafe and saw the sign for a tortilla I couldn’t help but think, why would I want to buy a flour tortilla? Clearly, I had no idea what a Spanish Tortilla was.
We’re not big breakfast eaters, never have been, probably never will be. Sounds funny coming from two people who owned a B&B for 4 years, right? But there you go. When it comes to walking the Camino though, the Spanish Tortilla was a staple on our journey.
The Secret Ingredient
Most days we’d be on the trail by 8:00 a.m. We’d walk for a couple of hours taking in the peaceful morning serenity and by 10:00 a.m. we’d be ready to take a break and take in sustenance. Pretty much every bar, cafe, and store served a tortilla, most often with a couple of slices of bread. Along with coffee for Abi, freshly squeezed o.j. for me (or hot chocolate if it was cold) and a generous slice of tortilla we had breakfast for two. We became connoisseurs of the Spanish Tortilla. The most tasty was in teeny tiny Atapuerca, at the local cantina, which tasted especially good on a very cold day. I think the secret was carmelized onions.
Now that we no longer own the B&B and I no longer “have” to make breakfast every single day, I am rediscovering the joy of cooking and baking for just the two of us. We still don’t eat breakfast, but we do eat brunch and we do eat dinner. Add a mango margarita and the Spanish Tortilla fits the bill.
My Version of the Spanish Tortilla
I read a few recipes and came up with my version of the Spanish Tortilla. It couldn’t be easier and it’s quite tasty if I do say so myself.
Give it a go and let me know how it turns out! And as Julia would say, “Bon Apetite!”