Sexing Up Survival Food

My first piece for the finger-lickin’ good SmartMouth newsletter

For most of my life I thought scrambling and hash browning was the ultimate honor a cook could give eggs and potatoes. Then I went to Betanzos, Galicia, in the wet, verdant north-west corner of Spain, for its annual tortilla de patata festival.

Every tapas bar and cafe from Seville to Santander sells pale, dry wedges of tortilla, which in Spain is essentially an egg-and-potato frittata. As a celiac vegetarian, about 90% of Spanish cuisine is off-limits to me, so I eat a lot of tortilla when visiting.

And thought I knew it, until arriving in a grey town halfway between the world’s oldest operational Roman lighthouse and the birthplace of Francisco Franco.

Read the rest at: https://smartmouth.substack.com/p/mountain-lobster-time