The Spanish are famous for their tapas bars, establishments serving elegant bite sized snacks, but the Basque Pintxo is simply on another level of creativity. The displays are inviting, the varieties are endless, and since we’ve been in Basque country, we have been on a mission to seek out the Tabernas with the best reputation for fresh, flavorful or unusual pintxos. On more than one occasion we have made a meal out of sampling and sharing pintxos.
Another of our favorites is the national dish of Spain, the tortilla de patatas or Spanish omelette. While there are many variations, the basic version has only 3 ingredients, eggs, potatoes, and onion. Despite its simplicity, a well executed tortilla de patatas is rich with flavor and quite satisfying. Served at room temperature, they are great for breakfast, or really anytime of the day, and are often available at bars and tabernas along side the pintxo selections.
One evening while wandering through our neighborhood in Bilbao, we happened to glance down a narrow alley where a few locals had gathered. What we discovered was a small restaurant that specialized in bonito sandwiches. The bonito, a tasty fish in the tuna family, came straight from the can onto a baguette with a touch of seasoning. Once again we were confronted with another case of: How can something so simple taste so good?
For more on the Spanish Omellete check out this 6 min video featuring the step by step process for making the perfect tortilla de patatas from Spanish chef Omar Allibhoy. I have followed this same recipe several times back home with success, so give it a go for a truly authentic taste of Spain:
https://www.youtube.com/watch?v=JceGMNG7rpU&t=22s
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