November 28, 2011

Madrid. October, 2009

Lunch at the Taberna Almendro 13 in the La Latina neighborhood (after we’d fled the gussied-up and sanitized nearby Mercado San Miguel) and this Madrid specialty is what all the locals were having. Huevos rotos con jamón: thinly sliced fried potatoes doused with a slightly cooked “broken” egg and some diced ham. And no wonder it’s a popular dish; it was terrific. Ham, eggs, potatoes...sounds like breakfast, no? Not in Spain. I was amazed at the reverential place the egg has on menus at every meal. It could be in the fabled tortilla española (an omelette-like cake of onions and potatoes, served whole, cut up as tapas or as a sandwich filling.) Or maybe expertly fried as an entree...the “incredible, edible egg” (as the old ad campaign used to say) is everywhere. And, come to think of it, so are potatoes and ham. No problem.

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