You say Potato. I say Tortilla de Patatas.

The happiness felt after flipping a tortilla, will never grow old on me. And there is even more to love. Filling yet cheap, limitless options of ingredients, and nothing, I repeat, nothing is as comforting as a tortilla baguette. Yes, I too was suspicious at first. A wedge of egg and potato, stuffed between a fluffy bocadillo. Carboverload! I hear you cry. But it works, like a chip butty works. It’s like a hug from a best friend and it's pepped me up on many a tired afternoon and hungover morning.

For a tortilla to serve four you just need three eggs. No surprises that the better the eggs, the better the tortilla. Once we were gifted eggs from the farm of our friend’s grandma in Galicia, so good I almost ate the mixture raw. Here you can buy white eggs, the shells are more delicate and break easily (explaining why they aren't in English supermarkets), but they have a lot going on inside and make good for this dish. A bit like scrambled eggs you can make your tortilla to taste. Like it runny, cook it for less, or if you prefer a firmer texture then add some minutes.

Today I made tortilla de patatas y espinacas (potato and spinach tortilla, because the spinach tricks me into thinking it's healthier). For three eggs you need three large potatoes. Peel, slice, and generously fry. In a bowl, beat your eggs, chop in raw spinach and then add the freshly fried potatoes. Give it a good mix. You’re beginning to cook the eggs at this point so move as quick as you can. 

Use the pan you fried the potatoes in, but remove the oil so you just have a thin glaze remaining. Any more and you run the risk of a hot oil accident down your arm. Pour in your lovely mixture. Leave over a medium heat, until the sides start to firm or for a few minutes. Next put a plate on top of the pan, hand on top of the plate, and flip. (Today I  have demonstrated the flip via video if you are unsure). Slide the tortilla back in the pan to cook the other side for a couple of minutes. And that is all.

With this basic formula you can run and run. I recommend patata y cebolla because the onion brings a terrific sweetness. The other day we went on a hike and my friend Carmen had bought an AMAZING alcachofa tortilla (artichokes), using them instead of potatoes. She prepped them as if for a la plancha (see A Veducation: The Return) but continued as with a regular tortilla. It was nutty, earthy and perfect for eating in the countryside.  Your options my friends, are endless.

So one last rhapsody for the tortilla. You can eat it at every meal of the day, take it for a picnic, put it in a sandwich, or cut it up as tapas at a party. People that don’t like food like this. It's warm, buttery and mouthwatering. I think it will make you smile.

Fork notes:

• For the health conscience among us, I once made a tortilla by slicing pre-boiled potatoes. I can't deny it does the job (I just haven't mentioned this to my Spanish friends).
• If you feel like your tortilla doesn't have enough egg in to bind it altogether, you can always add another once everything is in the pan. Just crack it over the top of the mixture and relax.
• Remember not to cook the flipping stage with a lot of oil in the pan, the flip could be fatal.
• Tortilla makes a great lunch when served with salad, fried pimientons de padron and of course jamon.