PYNE’S OF SOMERSET RECIPES OCTOBER 2017 In Spain – and neighbouring countries – it’s ‘tortilla’. In Germany it becomes ‘bauern fruhstuck’ – farmer’s breakfast. And here we accord it the fairly uninspiring name of Spanish omelette. It is a simple combination of potatoes, onions, eggs and a few seasonings. In fact you couldn’t get any simpler if you tried. Which is probably why no-one gets terribly excited about it. That and it’s rarely prepared properly. Despite its humble pedigree tortilla is one of the great dishes of Spain. It is, essentially, traditional peasant food, capable of being prepared using whatever a smallholder could go out and source from his plot. But it’s also remarkable for the fact that it tastes even better cold than hot – as anyone who’s eaten in a tapas bar will be able to testify. Cheap, nourishing and exceedingly tasty. A great supper dish served with some crusty bread and perhaps a few dashes of Tabasco, and an ideal candidate for the school lunch box the next day, or for handing round at a bonfire party: tortilla is really too good to miss. This totally authentic Spanish recipe (which relies on the flavour of olive oil) will deliver a great result as we move into the season when potatoes really start to come into their own.
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OCTOBER 2017
TORTILLA VIEW ALL  RECIPES PARMESAN AND CHIVE POTATOES PAPRIKA CHEESE POTATOES