If you’ve been around here for a while, you know about my love affair with Rocket Fine Street Food. (Shhh! Don’t tell foodgawker!) I know what you’re thinking–it’s a roach coach; what could be so fabulous about that? This is different. Wholesome, homemade foods that tickle your tastebuds without killing them. No artificial junk here–it’s all about the good stuff, and locally-sourced when possible. No pretension, just delection.
One of their occasional offerings is a Tortilla Española: a potato and egg combination that, despite the simple ingredients, has an unbelievable depth of flavor. I would have sworn when I first had it that there was cheese in it, but there isn’t! I’m not much of an egg person, but this is something extraordinary. This authentic tapa managed to break through that no-egg barricade, occupying my thoughts far more often than any egg dish I’ve had before.
I talked with the Rocket pilots last month about this treat and was surprised to discover that it is not as simple to prepare as I believed. Egged on by this conversation (ha, ha), I sought out a recipe to try it for myself and see how hard it really could be. (ETA: The recipe I originally used is no longer online, but this is a close facsimile.)
Time got away from me and I lost track of how long this actually took, from start to finish, but it was long. Far longer than I expected. There’s the cleaning of the potatoes; the peeling; the cutting; the frying (it took 3 batches for me to get through all of the potatoes); the frying of the onion (where I goofed and forgot to drain the excess oil first–d’oh!); beating the eggs, mixing in the potatoes and onion…. well, you’re getting the picture. I should have paid better attention but when all was said and done, it was pretty tasty.
Regardless, I have a new-found admiration for the fine people of Rocket Fine Street Food. And the next time they offer up this modest meal, I will be all the more grateful that I didn’t have to make it myself. Thank you!