Tortilla Española Recipe

As a kid, two o’clock in the afternoon was my favorite time of day in Spain. That was when everyone’s mother was in the kitchen preparing ‘la comida’, the main meal of the day. The smells that would come from each home would make my mouth water. They were also a clue as to what they would be eating. Sniff, sniff – peppers roasting here. Sniff, sniff – fish frying there. But my favorite smell of all was the simplest: it was the smell of onions and potatoes frying in olive oil. It still is my favorite smell. Growing up at home I craved my mother’s tortilla española. It was the ultimate comfort food. Many people get confused with the name, because here in the U.S. we are used to associating the word tortilla with the bread made in many Central and South American countries. Likewise, sometimes people refer to the ‘tortilla española’ as the Spanish version of Italian frittata. But in truth it is nothing like either. So I present you with my recipe for “Tortilla Española! ¡Olé, olé and olé!

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