I swear, there was a time in our lives when major life realizations were made over potatoes. Conversations about impending weekend trips and relationship woes morphed into the age old question, “what am I doing with my life?” It was a time when we thought we needed all the answers right then. We desperately wanted a plan, yet didn’t stop to think that if we ambled through life in the same casual fashion of the locals we would end up right where we needed to be. It’s so funny how you look back on those seemingly unimportant moments to realize how formative they really are.
The time I’m referring to is the six months I spent in Cádiz, Spain. Ashley and I would squat in one of our go-to cafes and depending on the time of day, we’d order jugo (juice), cafe con leche (coffee with milk, not a latte) or tinto de verano (shitty red wine and Fanta). There were so many “me too” moments where we chitchatted about who we were and who we wanted to be (and how beefy we had gotten), all the while scarfing bites mouthfuls of tortilla de patata.
I have been very introspective lately, which isn’t unique for me, but it only comes out to this extent in three scenarios, before a birthday, the week between Christmas and New Years and when there is a major life change. One month ago I changed jobs – a major life change. I’ve been thinking a lot lately about how much has, and hasn’t, changed in the past six years. I used to want all the answers. I had a very calculated look on life. To say I’m goal oriented is an understatement, but I’ve realized if you are too laser focused, you actually might miss a better opportunity.
As I am setting into this new phase I am reminded how nearly impossible it is to plan your life like Ashley and I once tried. If you wait for everything to fall into place a certain way, it will never happen. You just have to go with your gut and jump before you’re ready, try things that aren’t on the plan and listen to that nagging voice in the back of your mind telling you now is the time. It might not be according to plan, but really how often do those plans take the same shape years later?
I always smile when I think about the plans I had for myself and I’m guessing Ashley would say the same. We were young, with a gluttonous outlook on life thinking we needed all the answers right then.
This is a recipe in honor of moments of reflection. It is quintessential Spanish, which means for me it’s quintessential to moments of reflection.
Tortilla de patatas (Spanish Potato Omelet with Romesco Sauce)
Ingredients
- 4 tablespoons extra-virgin olive oil
- 3 small onions, sliced
- 5 small Yukon gold potatoes (1 1/2 pounds), peeled, cut into 1/8-inch-thick rounds
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 5 large eggs, at room temperature
- 6 cloves garlic, chopped
- 6 large pimiento-stuffed olives, thinly sliced or coarsely chopped
- 1 tablespoon chopped fresh Italian parsley, plus sprigs for garnish
- 1 tablespoon chopped fresh thyme, plus sprigs for garnish
- 3/4 cup coarsely chopped or crumbled feta (about 3 ounces)
Romesco Sauce:
- One 15-to-16-ounce bottle roasted red bell peppers, drained, juices reserved
- 1/3 cup extra-virgin olive oil
- 1/4 cup tomato paste
- 1/4 cup Marcona almonds or hazelnuts, toasted
- 2 tablespoons sherry wine vinegar
- 2 cloves garlic, peeled, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
Heat 2 tablespoons oil over medium-high heat in a large nonstick skillet. Cook the onions until soft, about 5 minutes. Add the potatoes, 1/2 teaspoon salt and the pepper. Add 2/3 cup water and cover the skillet. Reduce the heat to medium-low and cook until the potatoes are tender, about 15 minutes. Scrape the potato mixture into a large bowl and cool, stirring occasionally, about 30 minutes. Wipe out and reserve the skillet. The potato mixture can be made 6 hours ahead. Keep at room temperature.
Combine the eggs, garlic, olives, parsley, thyme and remaining 3/4 teaspoon salt in another large bowl. Fold in the cheese and the cooled potato mixture.
Preheat the broiler. Add the remaining 2 tablespoons oil to the same skillet and heat over medium-high heat. Pour in the egg mixture, spreading evenly. Cook, uncovered, until the sides are set and the top edge begins to brown, about 5 minutes. Run a flexible heatproof rubber spatula around the sides of the pan to loosen the omelet. Cover tightly; reduce the heat to medium-low and cook until the center is almost set, about 5 minutes.
Broil the omelet until the top is fully cooked and begins to brown, 3 to 4 minutes. Let the omelet rest for 2 minutes. Loosen the omelet again around the sides and underneath as far as possible. Slide the omelet onto a platter and garnish with parsley and thyme sprigs. Cut into wedges. Serve warm or at room temperature with Quick and Easy Romesco Sauce.
Romesco Sauce:
Combine the bell peppers, oil, tomato paste, almonds, vinegar, garlic, paprika, salt and pepper in a blender or food processor. Blend until the sauce is almost smooth, scraping down the sides of the bowl occasionally. If the sauce is too thick, blend in the reserved roasted bell pepper juice, 1 teaspoonful at a time, to thin out the sauce. Transfer the sauce to a small bowl. The sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving. Yield: 2 cups.