Spanish Tortillas

Made with eggs, potatoes, and onions, a Spanish tortilla looks like a yellow-brownish half-dome cake. Once you slice it, you can see the beautiful layering of finely sliced onions and potatoes. The taste is superb – each bite leads to the savory mélange of all three ingredients; it’s creamy and smooth without being mushy. I devoured two to three pieces every morning when I was visiting Spain, as they were ubiquitously served at breakfast buffets.

My praise, however, is reserved for the well-executed ones. I hear stories about famous chefs having new hires to make omletes to test their skills. No wonder; half the egg dishes I get from restaurants are hard and burnt, on the verge of inedibility.

My point is that…I tried. I bravely tried. The result wasn’t a miserable failure, nor was it a mind-blowing accomplishment. I had chopped too many potatoes – it gave me a diagonal blister on my index finger – compared to the number of eggs. Hence I had to inflate eggs by diluting it with water – I should have used milk, but I had none – causing the texture to score three out of five on the rubbery sensation scale. In conclusion, I’m afraid that my roommate and I will be the sole tasters (if she chooses so).