One of my favorite things to do when traveling is to take a cooking class, not only as a way to to take home some new recipes, but also because I get to learn more about the people and culture.
When I was in Spain last summer, I took a class at Barcelona Cooking School and the dish I preferred most out of all the elaborate recipes ended up being the most simple (lucky for me).
Let me start by saying I’ve never loved eggs– tolerated– but not loved. I’m about to throw care to the wind though and share the recipe that has me head over heels with this little protein packed wonder– the Spanish omelet. The eggs were whipped and then cooked with potatoes that have been perfectly simmered in olive oil. Potatoes? Potatoes! Everything is better with potatoes.
Apparently most restaurants have it all wrong. They make it hours beforehand, allowing the omelet to sit there ALL day (or so my instructor told me). After two weeks of Spanish food I bit into this and knew all of the other omelets were lacking– perhaps it was the glass of wine, or the fresh ingredients, or maybe even the pride of making it yourself, but this one beat every other one hands down.
The consistency and density make for a hearty winter meal. Add the garlic and tomato toast (brush garlic over toast, then cut a tomato in half and also brush over the toast) and you’ve found your new go-to for a lazy Saturday or Sunday brunch that’s also easy on the wallet.
If you do decide to make this, the key is to leave the potatoes be– if you stir them or move them about too much they get overly starchy.
1/2 cup olive oil
1/2 pound potatoes
1 large onion (sweet), thinly sliced
Rinse the potatoes and slice. Heat the olive oil over medium high heat in a large frying pan and carefully place potatoes and onions in the pan and allow to cook until soft and slightly browned. I add salt and pepper (about 1 1/2 teaspoons or so of each but do so based on your own taste– I like a lot of pepper) to the potatoes and onions while cooking.
Beat the eggs until frothy (about a minute) and poor into the pan. Stir with the onions and potatoes, then place on low heat and cook until eggs are set and lightly brown on the bottom. Use a spatula and flip on the other side. I flipped mine onto a cooking board (which could be slightly daunting, see above pic). Continue on low heat until eggs are set.
I adapted the recipes from my class based on this simple one— try it out and let me know what you think!