Perusing a menu in any Spanish restaurant, travelers should not be surprised to find chicken listed under “vegetarian” dishes. Nor should they turn their heads in disgust when a pile of tuna fish arrives on top of their “ensalada mixta.” Ordering “vegetariano” in Spain would, to most, seem like the right way to ask for a meat-free dish, but those who are serious about their furry friends must learn two words before stepping foot into any cafeteria: tortilla espanola.
As a staple fare in Spanish cafeterias and taperias, tortilla espanola is essential to the Spanish diet for herbivores, carnivores, and omnivores alike. For vegetarians and budget travelers, is it practically a godsend. One trip to the supermercado and three basic ingredients later, this packed omelette will sit sizzling on a frying pan waiting to be devoured.

For easy-eats, try tortilla as a tapas with cerveza. For the particularly cooking-impaired, simply broiling the tortilla will usually do. To re-create a truly authentic Spanish Omelet, however, one must practice long and hard. The process involves a maneuver that must be choreographed to the smoothest centrifugal motion, the most perfect flick of the wrist, the sleekest slide: yes, turn the omelet 180 degrees onto a plate and slip it back onto the pan – uncooked side down. Should your tortilla resume its aesthetically-pleasing cylindrical shape, consider yourself a graduate into the school of Spanish cuisine, or at least a lucky beginner. If anything, rejoice in the tortilla’s delicious simplicity… and if you are a vegetarian, just try not to get sick of it!

Ingredients:
1 potato (peeled and cut into small cubes)
4 eggs
2 tablespoons extra virgin olive oil
½ onion (finely chopped)
½ tablespoon sea salt
¼ teaspoon freshly ground black pepper

Directions:
1. Steam or microwave the potato cubes for 6 minutes, until they are soft.
2. Heat the oil in a frying pan over medium heat and cook the chopped onions and potato cubes for 5 minutes.
3. Whisk the eggs in a bowl with the salt and pepper, then pour mixture over the onions and potatoes in the pan.
4. Cover the pan and cook over low heat for 8 minutes.
5. Remove the cover and use flat side to receive the omelette uncooked side up. Slide the omelette back onto pan uncooked side down, and wait for a few minutes until the bottom begins to brown.
6. Cut into wedges and serve.

Tortilla can be eaten both warm and cold. It can be served with any kind of complimentary sauce, or even in a sandwich.

*Adapted from mediterrasian.com: Showcasing the Mediterranean Diet and the Asian Diet