This weeks witterings come from Pozo Izquierdo in Gran Canaria and I am thoroughly enjoying the sun and also the wind.  The small town I am staying in is renown for windsurfing and that is what most tourists come to this particular area for, but for me it is a wonderful writers retreat.

It is reasonably quiet here and there are not the distractions of some of the busier, tourist resorts, yet it has everything I need: a café to get my morning coffee and evening gin and tonic; a small shop for supplies and of course the sun and sea.

It must be said that Pozo Izquirdo Beach could be considered the windiest beach in the world but it still has an unspoilt charm about it and for me the strong sea breeze is a welcome tonic to the heat. The area was originally a fishing town and was also a great draw for artists, but now it is mainly known for windsurfing, well this area has all the right ingredients, the wind, the beach and fine weather. Indeed Pozo is a real Mecca surfing enthusiasts.

Though windsurfing is not really my thing I have enjoyed watching those with the surfing bug out on the waves and have been really enjoying the calm and relaxed vibe of this place. Indeed I have found that the area is great for me to gather my thoughts and get down to a little inspired writing.

As a vegetarian the cuisine options have been a little limited since my arrival in Gran Canaria and to be fair there are only so many Croquetas de espicacas y piñones (spinach and pine nuts) that I can manage, so I have taken to cooking, which I must say I have really been enjoying. It would be unfair to say that vegetarians are not catered for because there are plenty of meatless options for vegetarians if know what to order, but I must say that I have enjoyed shopping for ingredients and cooking up a few local dishes including the simple yet tasty tortilla de patata (spanish potato omelette). This potato omelette is great for filling up hungry children and those writers who don’t want to interrupt their chain of thought. Consisting of olive oil, eggs, potatoes, and (often debated) onions, this dish is great for lunch, snacks and dinner and can be served hot, cold, between bread and I must admit it is often my safe option when dining out with young children.

To me the Spanish omelette is a perfect example of comfort food at its very best; for it transforms a couple of humble ingredients into a dish fit for any occasion. It’s a rustic dish and the type that I always relish in, but I must say one I will be making more often when I return home to the UK.

For such a simple dish there is serious controversy over its ingredients, namely the inclusion of the onion, some claim it is essential some claim it is unnecessary.  To be fair it is far from bland with or without, so it is perhaps just down to personal taste preferences. Though what is essential is a good floury potato and an appetite.

Seren’s Spanish Omelette

300ml olive oil
1 medium onion, finely sliced
600g  floury potato’s cut into  ¼ inch thick slices
6 medium free range eggs, beaten
Salt and pepper
2 tbsp extra virgin olive oil

(fresh herbs), optional, but delicious

  1. Heat the olive oil in a large, heavy based frying pan over a medium heat, add the onion and cook gently for 20 minutes until soft and translucent, but not brown. Rinse the potato slices under cold water and pat dry. Add the potato to the pan. Cook until the potatoes are very well cooked and almost falling apart.
  2. Drain off the excess oil and then add the potato and onion to the beaten eggs. Yes, this is different to how we tend to make frittata or omelette at home as we tend to tip the egg mixture over the vegetables but trust me the Spanish know what they are doing in terms of texture.
  3. season well, and leave to stand for at least ten minutes.
  4. Put a smaller pan (what I term an omelette pan) over a medium heat and add the extra virgin olive oil.  Once the pan is hot, add the mixture – it should almost fill the pan. Cook gently, until it comes away from the edge of the pan, and looks about two thirds set.
  5. Place a plate over the pan, and invert it so the tortilla flips on to the plate. Slide it back in, tipping any uncooked egg in with it. Cook until it is springy to the touch and set, but not over cooked.

I love adding other vegetables to this dish including cooked beetroot and even chopped celery.

Well, I think there is just enough time for me to potter down to the beach for a stroll before enjoying some home made tapas and a glass of something cold and sparkling, so until next time I wish you a fond farewell from my writers retreat.