In high school, I spent a month in northern Spain as part of a Spanish exchange program. Spaniards know how to do food right. In addition to the occasional paella and tapas, I ate “tortilla española” and “churros con chocolate” almost every day.

Tortilla española, a tasty, versatile dish mainly comprising eggs and potatoes, can be enjoyed with any meal. For breakfast, it is usually served as something akin to a warm omelette. For lunch, it is generally served at room temperature and sandwiched between two slices of baguette. For dinner, it is enjoyed hot with various salsas and meats.

Because the ingredients are pretty cheap, and it’s quick to prepare, tortillas are usually sold inexpensively at restaurants, and are also cooked frequently in Spanish homes. When you tire of Usdan and WesWings brunches, a tortilla española will make a delicious, quick, and worldly breakfast alternative. My Spanish exchange host taught me this recipe when I lived with her, so it’s about as authentic as it gets.

Once you finish your delicious meal of tortilla española, you’ll need something of a dessert fix. Mine can usually be satisfied with other recipes I learned in Spain. Now that Connecticut is officially experiencing sweater-weather, hot drinks have become a staple of my diet. I like to mix up the classic hot chocolate (and tea, and coffee) with the bolder Spanish hot chocolate.

Usually serving as an essential accessory to crunchy, oily churros, Spanish hot chocolate is also delicious on its own. It is much richer and creamier than the classic Swiss Mix, as it is made with real melted chocolate, and it has an intensely sweet chocolate flavor that can warm your body and lift your spirits. Disclaimer: Extreme sugar high may occur after drinking a few servings.

 

Tortilla Española

(adapted from my Spanish exchange host, serves 8)

Ingredients

7 Idaho potatoes
2 yellow onions, diced
2 cloves garlic, minced
8 large eggs
1/2 cup olive oil
Salt and pepper to taste

Directions

1. Thinly slice unpeeled potatoes. Many recipes suggest peeling the potatoes; however, the skin deserves much more than being thrown in the compost bin, because it contains a lot vitamins and nutrients, such as fiber, potassium, and iron.

2. Heat olive oil in large skillet. Add potatoes, onions, garlic, and seasonings. To prevent burning, stir constantly until the onions are slightly brown and the potatoes can be easily mashed with a fork. This will take a frustratingly long time, but that’s ok because it will fill the room with the unbeatably wonderful smell of frying garlic and onions.

3. Remove from heat, and strain as much olive oil as possible.

4. Add lightly beaten eggs to vegetable mixture, and gently shake the pan so the eggs and vegetables are evenly distributed. Cover the pan and let it cook over low heat until the eggs begin to solidify into a large, omelette-like substance, and the top is just a bit runny. This should take about 10 minutes.

5. Now comes the scary part. Remove the pan from the heat, and place a large plate on top. Turn the pan over, so the tortilla flips over. This must be done very slowly and carefully, because the fragile tortilla is not yet a cohesive solid. Then slide the tortilla from the plate back into the pan, so the runny top is now on the bottom.

6. Return pan to low heat, and cook until firm and slightly brown. Remove from heat, and let stand for five minutes.

7. Cut into wedges, like a pie or quiche. Serve warm or at room temperature.

 

Spanish Hot Chocolate

(Adapted from the Food Network and Chocolateria San Gines in Madrid, Spain)

Ingredients

5 oz. milk or dark chocolate
2 cups milk
1 tbsp. cornstarch
2 tbsp. sugar
1 pinch ground cinnamon (optional)

Directions

1. Melt chocolate into 1 cup of milk in a saucepan over very low heat.

2. In a bowl, dissolve the cornstarch and sugar into the remainder of the milk, and add to chocolate mixture in the pan.

3. Stirring constantly, cook on low heat until the chocolate thickens, about 5 minutes. Add cinnamon, if desired.

4. Pour chocolate into cups, and serve hot, with or without churros. It is very rich, so a small portion goes a long way.