What are the flavors that instantaneously transport you back to an elemental time where nothing exists but THAT sensation and the ‘Y-U-M-M-M’ resonating through your body like waves of the most delicious sound?
The smell of fresh whey, cream at the top of certain brands of yogurt and this potato omelet (with these herbs) are a few of mine.
While on a trip to the Spanish Basque Country (2015), our hosts at a charming inn taught several of us how to prepare this recipe. Also known in as tortilla de patata or “homlet” this is a ‘go to’ meal for a variety of occasions from appetizers to picnic fare to a main dish or for a snack on the run.
Approximately 14 small potatoes – peeled & cubed
1/2 large onion – chopped
6 cloves garlic – chopped
6 eggs – beaten
3/4 cup olive oil
1/4 cup olive oil
1 tsp. thyme
1 tsp. basil
1 tsp. rosemary
1/4 tsp. turmeric
Place all chopped vegetables into a bowl. Heat 3/4 cup olive oil over medium heat until the oil begins to look ‘wavery.’ Pour vegetables in pan. Cook for approximately 15 minutes, stirring occasionally until potatoes are mostly done.
Pour mixture into a large bowl to let oil gather at the bottom and until it cools. Drain excess oil.
Combine eggs, salt and herbs in a bowl and mix well. Pour over vegetables and mix.
Heat remaining 1/4 cup of oil in the pan until oil is ‘wavery’ again. Pour in egg and vegetable mixture. Let it cook over medium heat until the edges start to look brown.
Place a large plate over the pan and carefully flip omelet onto plate. (Wipe up any excess oil…in order to reduce the risk of fire!) Gently slide omelet back into the pan to finish cooking on this side. When done, slide onto a cutting board and top with your toppings of choice.
Cheese, salsa, plain yogurt, pizza sauce, fried eggs, sprouts, nuts or chutney.
A biographical tale about the most famous Spanish cheese.