Invite Spanish flavor into your home

Wait for it, wait for it... now breathe. There has been a lot going on lately with midterms, internship and job applications, and for many students, busy spring break plans. But with the pre-spring break midterm and paper rush over, many students are settling back into their day-to-day groove once more.

Many of us use spring break as a time to relax with family, catch up with friends, or visit one of the exotic places we’ve been dying to go. But if you didn’t get the chance to travel the world over spring break, there is still a chance to bring the tastes of the globe to your very own dorm room.

Northern Spain, specifically the Castilla y Leon region, is home to grand Gothic cathedrals, stunning landscapes, and beautiful beach towns. Not so well known, however, is the food. From the gazpacho to the smoked cordero (lamb), the tastes are quite different from the every day American diet, and I think that everyone can find something to appreciate among the assortment of dishes this region has to offer.

One quite easy and delicious dish is the Tortilla Espanola. Don’t be fooled—this is nothing like a Mexican tortilla. It is actually reminiscent of a much tastier and heartier omelet. Though I was skeptical of the dish at first, I found it makes a really good sandwich—no condiments necessary. So, no matter what you did for break, take a piece of Spain with you back to your dorm.

Recipe:

Tortilla Espanola 1⁄2 onion
6-7 medium potatoes Vegetable oil
Salt for taste 6-7 eggs

Instructions:

Pour oil in nonstick frying pan, and turn on medium heat. Skin potatoes then slice in half. Slice width-wise in about 1/8-inch slices. Slice onion and add both onion and potatoes to pan. Cook until potatoes are translucent and tender.
While mixture is cooking, crack and lightly scramble eggs. Once potato and onion mixture is finished, drain the oil, and very slowly incorporate mixture into the eggs (make sure the heat does not cook the eggs).
Keep frying pan on medium heat and add mixture to pan. Watch closely, and when the eggs start to solidify throughout the mixture, flip the tortilla over with a spatula.
Do the same on the other side: should be done after 2 to 3 flips. Serve warm or cold, slice into pie portions, and enjoy!