The Tortilla could be the definitive dish of Spain. From my experience, which is mainly in Andulucia, the south of Spain, I would say it it is the most prevelant kind of snack food on the street. When in other places people grab a burger, here they reach for a “Bocadillo con Tortilla” (read: potato omelette in half a French baguette). It provides quick sustenance on the run and, like with most Spanish food the flavours are simple and the food is fresh and unprocessed. I would say that for that reason the diet is fairly healthful, notwithstanding that you don’t eat a lot of the deep-fried offerings, which I must admit are indeed fairly numerous.
This recipe is tricky to keep the Tortilla whole. You need some practice at getting the batter the right consistency and also the temperature. Investing in a good non-stick Teflon pan really helps a lot too! If you mess up and get a bit of a Tortilla scramble, don’t worry it still tastes good. Alternatively, for easier, but not quite as authentic results, you can try baking the tortilla on a small baking tray (one that hold the batter 1 inch deep) for about 25 mins.
(serves 4 as part of a Tapas Meal)