I love a Spanish Omelet.
It is the best hangover cure, E.V.E.R.
How do I know? Let me take you to Madrid, February of 2008 …..
Our very sophisticated art tour quickly spiraled downward into a classic Spanish, vino-filled, tapas tour courtesy of my hermana, Tricia.
Our very fun (and slightly wild) first night in Spain turned into ….
… the most painful day of my life!
My dad and sister dragged my hung-over butt out of bed and downstairs to a small cafe. Nothing, absolutely nothing, sounded good to me and so Tricia ordered me a Tortilla Espanola.
Eggs, Onions, Oil, and Potatoes??
I felt remarkably better after putting that combination in my tummy!
You know, the Spanish really know how to live, and survive, their wild and fun lives!
Anyway, I don’t only eat a Tortilla Espanola for a hangover cure anymore, and my son has fallen in love with the perfect combination himself.
1/4 cup olive oil
3-4 potatoes, thinly sliced
1 white onion, chopped
4 eggs, scrambled in a bowl
1/4 teaspoon salt
- Heat a 10-inch, non-stick skillet over medium-high heat, add the olive oil. Once the oil is hot, add the potato slices and onion and cook for 20 minutes until the potatoes and onions are soft.
- Remove the potatoes and onions from the pan and add to the scrambled eggs. Add salt.
- Pour the entire mixture into the skillet
- Lower the heat to medium-low and cook for 4 to 5 minutes, until the bottom of the omelet is very light brown.
- Using a flat ceramic plate, cover the frying pan and flip the omelet over onto the plate. Immediately slip the uncooked side back into the pan.
- Cook for another 4 to 5 minutes, until the other side is a very light brown.
- Remove the omelet from the pan to a plate and cut into 4 wedges.