What potatoes? Summer tomatoes take the lead in this variation of a Spanish classic
The food lore of most countries is filled with stereotypes. In France, it’s all baguettes, wine and cheese. Americans eat only hamburgers and hot dogs, bathed in ketchup. Spain is all sangria and paella.
While there is definitely a kernel of truth in all of these, each country assuredly has a lot more depth and diversity in its cuisine.
My friend is embarking on a year in Madrid, and I can’t wait to hear about her adventures, culinary and otherwise.
A few years ago while researching recipes, I unearthed this gem: in Spain, only the tourists drink sangria. Everyone else is tipping back the unbelievably quaffable tinto de Verano. This is simply inexpensive Spanish red wine with sparkling lemonade.
In other regions, the locals combine red wine and cola, called kalimaxto.
Tapas, while not a dish itself, is a common way to dine in Spain. Many restaurants offer up small snacks to munch on while you drink, allowing you to taste a variety of dishes (and keep drinking).
Pan con tomate is another easy Spanish tradition that I appreciate. Toasted bread is rubbed with a garlic clove, drizzled with olive oil, then smothered in grated tomato and sprinkled with salt. So simple, so delicious, and something you should definitely be eating right now when you don’t want to cook and tomatoes are bountiful. Serve with a side of sweet corn.
The Spanish omelet, or tortilla española, is simply potatoes and onions poached in olive oil, then cooked with eggs. Don’t skimp on the oil, and this is a satisfying and easy dish you can serve for dinner or brunch.
Here, because it’s midsummer in Wisconsin, I kept the olive oil and the simplicity, but swapped out the potatoes for tomatoes and added some soft, fresh cheese. It’s meant to be a thin omelet that doesn’t take too long to cook.
Eat this tomato tortilla it by itself, make it into a sandwich, eat hot, room temperature or cold. It’s that versatile.
Tomato Egg Tortilla Makes 4 servings
3 tablespoons olive oil
1 medium tomato, cut Horizontally Into 6 Slices
Pinch of salt
Freshly ground black pepper
6 large eggs, beaten
2 ounces fresh, soft goat or sheep cheese
2 tablespoons minced chives
Salt to taste
Preheat oven to 425 degrees.
In an 8-inch oven-proof skillet, warm olive oil and evenly distribute tomato slices. Sprinkle with salt and pepper. Cook over medium-low heat 3 minutes.
Pour in eggs. When just beginning to set, evenly crumble fresh cheese into skillet. When eggs are set but top is still creamy, move into preheated oven and cook 4 to 8 minutes until puffed. Remove from heat, toss chives over the top and additional salt if needed. Serve warm or at room temperature, cut into wedges.