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2–4
Easy
Published 2012
A hefty chunk of this classic tortilla (sometimes called, in the south, la moissonneuse, the reaper), wrapped in a printed handkerchief and taken to the fields at harvest time, provided a fine midday casse-croute to refresh the weary labourer. The Spanish omelette long ago crossed the border into France and is an essential on restaurant menus throughout the Pays catalan and beyond. I include two versions, ancient and modern. Here we have one for everyday,