Your morning alarm sends it melodious message (or shrill shriek) to your brain – my stars, is it time to wake-up already?
How to begin a day? The ways are truly endless and none are necessarily right or wrong – just different. Cultures globally have different morning routines, times, and foods. Our western culture has proudly presented itself with a work time of 8:00, pop tarts, instant coffee, 7-11 coffee, juice (or kinda juice), and cereals of every kind and description. For those with time and taste the old American classic of eggs, bacon , and toast fits the breakfast bill just fine. More recently, healthier fares have dotted tables and cars including but not limited to oatmeal, granola bars, and other less killer krill.
Breakfast in other cultures varies, as those who have ventured out of our country know. It ranges from a hot drink to a bread or roll of some kind to last night’s leftovers. Make no mistake, I am not judging these different jolts for the day, merely mentioning that eggs and Coco Puffs are not as universal as some might think.
One of my favorite breakfasts, when I slip away from my standard fare of a banana, grapefruit juice, and coffee (infrequently and guiltily punctuated with a breakfast bar or taco), is fresh, strong coffee (a la expresso) and a fresh-made Spanish Tortilla. For those who have not tried the Spanish Tortilla, you are really missing something. Very unlike the Mexican Tortilla, which is also tasty, the Spanish Tortilla is an inch and a half thick and filled with potatoes and egg. When I pull out all the stops I add a little onion or cheese or Spanish Chorizo (or Mexican Chorizo) and adorn the top with roasted red peppers. Seasoned with sea salt, fresh cracked pepper, and Spanish paprika, the first sight and smell of arguably one of Spain’s most famous dishes (and Tapas Bar staple) the Spanish Tortilla is certainly bound to make you mouth salivate.
The Spanish tortilla can be eaten warm fresh out of the pan or reheated or even eaten cold. It is heavy, filling and tasty. After you make it once or twice you will find it easy to make (though it takes about 30 minutes if you use frozen – diced potatoes and longer if you use fresh raw or par-boiled potatoes). Without question, it is worth the effort. It can feed a family at one sitting if not two, it can be taken to work for lunch and again reheated or eaten cold, or it can be eaten as a snack, dinner or tapas with your favorite porter or stout (or light ale if you prefer). It is a genuine taste of Spanish cuisine and apt to impress your friends at a gathering, dinner, or tapas party.
Search the web or any Spanish cookbook for tortilla recipes. You will be very glad you did. My bet is that you will make it a monthly regular, at least, on your table.
I am off to get my “cafe fuerte” (con crema) and a liberal slice of “la tortilla” right now. Let me know how your’s turns out. You are going to love it.
Brent Rourk
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