A couple of years ago our family visited Spain and stayed with my beautiful Spanish sister-in-law’s family in the Galicia region. It was one of those trips that we will never forget – crazy, busy, overwhelming, beautiful and awe-inspiring. But the one thing that stays with us and that we were able to recreate back at home is the cooking.
I LOVE Spanish food and especially in this northern region of Spain where seafood is so plentiful. Paella was a dish that was served up regularly (we loved it) however it wasn’t a huge hit with the kids.
|Jud explaining the intricacies of Paella to Ned…|
Having three young kids means you need to keep things pretty basic and it doesn’t get much more basic than the Spanish tortilla. We practically lived on it when we were there (you can see a slab of it in the foreground of this photo – it was served all the time and with everything). It has now become a regular feature for our weekly meals back home in Australia.
So I thought I’d share my version of this quick recipe with you …
I’ve made some variations to how this is traditionally made in Spain (it’s probably more like a frittata) but it works for our family and they scoff it every time and that in itself is a feat when you are trying to please three very different, sometimes fussy children.