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Tortilla de Patata from Spain
Interview and recipe provided by Ricardo Jimenez Serrano
Ricardo was born and raised in Spain. This is his story about a favorite dish close to his heart.
My dad's family is from Madrid, and my mom's family is from a small village in Northern Spain, not far away from where the Spanish language was born. I came to the US in 2007 for what was supposed to be a two-year work assignment- and here I am, almost 15 years later.
As a kid I spent a long time with my grandparents and my uncle/aunt at the small village, and "tortilla de patata" was a very frequent dinner. With time I started liking it much better as a leftover meal for the next day, rather than just freshly cooked, so I remember asking my grandmom to save my piece for the next day and have something else for dinner instead. That's why you can almost always see "tortilla de patata" as tapas in bars and restaurants because it tastes awesome as a cold appetizer a day or two after it has been cooked.
When I left Spain after college and moved to Germany, pursuing an international professional career outside Spain, I had to learn how to cook simple things that would last for a long time in the fridge. I have never been very good at cooking, but this dish is so easy that any person can do it. And it is difficult to get it wrong. I think the first "tortilla de patata" I cooked was with my mom on the phone giving me the instructions on how to fry the potatoes and how to flip the tortilla without letting it drop.