BACKROADS
BACKROADS
Travel with Your Taste Buds
What do you remember most about the best trip you’ve ever taken? Aside from the people you shared it with, it’s probably the food. Great dining is an adventure—from exotic dishes to quirky restaurants and friendly waiters, it’s one of the best ways to experience a foreign place, even as armchair travel! The delicious aromas of our favorite recipes have the power to transport us across the world to the places we’ve been—and where we want to go next. Since we can’t travel at the moment, we asked Backroads leader Cody Siler to bring you a small taste of Spain, where he’s led trips for three years. We hope this flavor of España will tide you over until we’re able to travel there again!
During shelter in place here in Berkeley, California, I’ve been making lots of tortilla española, which I think is the perfect quarantine food: delicious, made with just a few ingredients, and easy to keep in the fridge. It’s not what you think of when you hear “tortilla”—it’s more like a potato omelet than any burrito-wrap. This recipe is easy to prepare at home and is a staple in households and cafés across Spain. I can’t get back to Catalonia right now, but at least I can close my eyes, take a bite and imagine I’m at a Backroads picnic in the Pyrenees!
Spanish Tortilla Ingredients
COOKING DIRECTIONS:

• Heat the olive oil over the stove in a medium pan. Put one piece of potato in. Once you see bubbles forming around the slice, add the rest of the potato. Cook them in the oil 8-10 minutes, until they’re soft and almost falling apart. Then drain them in a colander. Toss with salt and pepper.

• In the pan, add the onion, zucchini, garlic and 2 tablespoons of olive oil. Cook over medium heat until the zucchini is soft and the onions are browned.

• Whisk eggs in a large bowl. Stir in cooked potatoes, onions and zucchini. Add salt, pepper and dried rosemary.

• Heat the skillet with remaining oil over medium heat. Pour in the egg mixture and cook until the sides have started to set and the bottom is golden brown, 8-10 minutes.

• This is the hard part. Prepare to flip: loosen the tortilla with a spatula. Put a plate over the top of the skillet and flip them both together. Don’t let the plate slip! The tortilla will land cooked-side-up. Slide it back onto the skillet to cook the other side until golden brown.

• Slide the tortilla onto a serving plate. Garnish with rosemary and parsley. Allow it to cool and cut it into slices to serve, or serve between slices of bread rubbed with tomato and garlic to make a Spanish bocadillo. ¡Buen provecho!

Print Recipe
Cody Siler, Backroads Trip Leader
All contents and photography © 2020 Backroads