Read about it here!
Honestly, never before in my long and varied experience with anime has a food dish overshadowed the very anime it comes from. I mean, guys, let’s be honest. Seiren is a nice slice-of-lifey show about college-age kids who are all trying to just find a true and honest relationship with one another. Theoretically, if we’re going by the most neutral description possible. And let’s be real- there are some sweet stories. It tries to be sexy and cool. And I’ve actually been pleasantly impressed by the amount of food in this show. But who cares about ANY of that when they introduce the SPANISH OMELETTE, the sexiest thing I’ve seen this entire anime, possibly the best food of all, and, I would argue the REAL BEST GIRL of this anime???
Maybe it’s just my own experience with this dish that’s coloring my views, but who can say for sure? What I can certainly tell you is that I lived in Spain for 4 months convinced that I would hate the tortilla de patatas (as it’s called in Spain) because it had quite a bit of egg in it. If you’ve been around for awhile, you’ll know I abhor eggs, and unfortunately I let this hatred lead to the belief I could never enjoy the humble tortilla. Then, on the eve of my departure, I attended a going-away party. Hungry, sad, and trying to forget my woes of leaving Spain behind, I said YOLO (not literally) and went for it.
My life has not been the same since that day.
Allow me to just expand upon the glory of the Spanish omelette. It’s simple: there are only, traditionally, five ingredients. It’s incredibly easy to personalize, leading to infinite variations. It’s a cinch to make. It makes for the perfect main or side dish. It’s basically a giant pancake of potatoes, and who DOESN’T love potatoes??? Best of all, the simplicity of the dish only makes the flavor better. The wonderful taste of olive oil blended perfectly with the potatoes, onions, and, because they used it in Seiren, the garlic is a simple yet incredibly satisfying flavor. The egg serves to bind everything together, and is neutral enough to allow the olive oil’s flavor to shine through even more.
In Spain they eat this for all occasions, and I personally think it makes for a great party or snack food. Just cut into bite-sized pieces to serve. Or, if you want a bigger meal, cut a big slice out and serve with some meat or a salad. I can’t lie to you—I ate exactly half of the entire tortilla immediately after I finished making it, it was that good.
Check out the video below for a visual on instructions. Ingredients and picture instructions are listed just below.
Recipe taken from here and modified to include garlic, which is what was used in Seiren that’s a little different from the traditional Spanish omelette recipe.
- 1 1/2 pound Yukon gold potatoes
- 1 yellow onion
- 1 cup extra virgin olive oil
- 3 cloves garlic, or more, depending on your preferences
- 7 large eggs OR 6 extra large eggs
- salt and pepper
1. Skin potatoes (peel potatoes?? Skin your potatoes sounds much more sinister, don’t you think?) and remove onion skin, and half onion. Grate or chop garlic finely.
2. Slice potatoes and onion into thin slices using a mandolin. Can be done by hand, just make sure to get thin slices, around 1/8 of an inch.
3. Then, whisk together eggs with salt and pepper.
4. Heat olive oil in a pan over medium high heat, until nice and hot. Layer potatoes, onion, and garlic in the pan. Stirring occasionally, let cook about 15 minutes or until potatoes are tender.
5. Drain potatoes and onions and let cool a bit, about 5 minutes. Set aside 2 tbsp of olive oil for later. You can refrigerate the rest, to be used for another project.
6. Mix potatoes and onions with the eggs, and let sit about 10 minutes to make the final tortilla more cohesive.
7. Reheat 2 tbsp olive oil in a pan over medium high heat. Pour the potato/onion/egg mixture back in, and pat it down evenly. Reduce heat to medium low and let cook about 8-10 minutes, or until tortilla looks dry on top.
8. Place a dinner plate over the pan, and flip the tortilla onto the plate. Then shuffle the tortilla back into the pan, raw side down. Let cook another 3-4 minutes.
9. When done, flip back onto the dinner plate.
10. And now it’s done! Serve immediately, or when cold. Enjoy it for me, because I’m drooling just thinking about it now.