While Judy and Mike visited Seville over a 4-day weekend, tapas bars were the best places to eat dinner. They did not wait for Spanish dinner hour, staring about 9 or 10 P.M.
Tortilla (Spanish)
a plate of tapas or appetizer
4 organic boiling potatoes (example: red or new potatoes)
1 large onion
1/2 cup (125 ml) olive oil
5 organic eggs
herbs that go well with eggs: black pepper, marjoram, basil, chervil, chives, coriander, cumin, dill, lemon balm, mint, parsley, rosemary, sage, tarragon, or thyme
1. Slice the potatoes finely or use a food processor.
2. Cut onion in half and cut into fine half-moons.
3. Use three quarters oil, heated in a heavy skillet over low heat.
4. Add potatoes and onions, cover, cook 30 minutes, until soft but not colored.
5. Remove the potatoes and onion, and let cool 10 minutes.
6. Beat eggs and any seasons.
7. Add potatoes and onions to the egg mixture.
8. Add 1 Tbs. (15 ml) of oil to the pan, then the egg mixture, cook until set, about 10 minutes.
9. Place an inverted plate over the pan and turn it upside down.
10. Warm the remaining oil, slide the tortilla back in, uncooked side down, cook 5 minutes.
11. Serve warm or cold, cut into wedges.
