It is hard to think that half a year has passed since my last post… all I can say is what a year. Some episodes in work, home, and family-related have been truly awful, but that virtual cloud must have a silver lining. Not only has there been a significant change in my work life, Marlini and I reached the tough decision to give up our once idyllic home in Yorkshire and relocate to Lincoln.
Although the big day is just 4 weeks away- the time will fly by – and what aload to do! There is a very specific reason why I have not moved more often…. I hate it with a passion! The sheer amount of stuff we have successfully managed to accumulate between us is… staggering. And I have to say, the main suspect is our combined love of cooking… and all the kit, caboodle, and ingredients we have amassed to date. Of course there will be a good opportunity to offload some things….this will all take place in due course.
Based on more pressing commitments, this is my very last post published from our kitchen in Heath, and I am really keen on dedicating more time once we have settled into our new pad in Lincoln.
First and foremost, I cannot make claim to being Spanish, and apologies in advance to my Spanish friends for massacring such a classic dish. As it stands already, the nation is already divided whether onion should feature in a classic ‘Tortilla de patatas‘ which literally translates as little potato cake.
The traditional ingredients are potato, eggs, olive oil and salt – but in my typical style of experimenting with everything I cook, means that I have taken the traditional recipe, and gone a little ‘off the menu’. And of course, being half-French, it is impossible for me not to want to shove in some Dijon mustard at any given opportunity. In all honesty, every time I make my version of a potato omelette turns out slightly differently, and I adapt based on the ingredients I have at hand. I have even added capers and anchovies – if you do, I’d recommend reducing the quantity of salt used for seasoning.
When I discussed this with my good Spanish friend Alicia, she told me that whatever I do (based on my adaptation) I should not call this a classic Spanish tortilla – and she has a very valid point. Perhaps, Spanish inspired potato omelette with Chilli, Thyme, and Garlic is more accurate, but probably a little less search-engine friendly ;o)
