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Tortilla has become a staple in our household, ever since I returned from the Basque country, tortilla has become an essential part of our Sunday morning breakfast, generally served with bacon and laverbread cakes. Indeed it wasn't until I lived in San Sebastian (Basque country) that I realised just how good tortilla could be and also how much the locals debate about how to cook the best tortilla. The Basques complain that the Spanish from the south put too much onion in it, while in the west they put too much salt in. Here is a recipe that a local Basque lady, Ainhara taught me (note the seaweed addition was me of course)!
