I’m going to start off with a recipe that I first learned how to make in a Garsonniere in Zagreb and is a go-to at least a couple of times a month still: a Spanish tortilla. Not to be mistaken with a Mexican tortilla which is an entirely different thing altogether. A tortilla is essentially the Spanish version of an Italian frittata or omelette. In Spain, this was traditionally made and kept on the sideboard to eat throughout the day or served as tapas. You can make it in about 20 minutes. So it’s great as an after work dinner, a breakfast/brunch/lunch dish. It also keeps for a day or so and is probably better as leftovers.
Recipes are a guide. So adjust as needed:
Serves 4 with a salad and some suxhuk.
Serves 2 all by itself.
Or don’t share at all and have some for later.
3 medium sized potatoes
2 small onions or 1 large onion
3 cloves of garlic
4 medium size eggs (get the freshest ones you can)
You begin with an oven-proof pan. Heat up olive oil in the pan. Add 3 cloves of sliced garlic. Then add a medium sized onion, thinly sliced. Add two thinly sliced potatoes. They can be sliced as matchsticks or round medallions. Salt and pepper to taste. Add oregano again to taste.
When the potatoes and onion are soft lower the heat. Crack open the eggs, gently-and this is important-whisk or use a fork to mix the eggs. You mustn’t stir them too much. A good two or three swirls is enough. Add salt and pepper to taste. Pour it over the potato and onion mixture. It should just be covered. You can add grated parmesan to the top if you like.
Pop it into the oven using the grill setting on 175 C until firm on top. If you don’t have an oven or want to save on the electric bill, then take a plate put it on top of the pan, flip the tortilla out, then slide it back into the pan.