Here it is!  The perfect pan for a Spanish omelette.  Not too big, not too small, nice and deep. The eggs cook slowly and evenly and they don’t stick at all.  Here’s proof. I’m using an ordinary dinner knife to lift the omelette, about two thirds done at this point, away from the pan.  And yes these “tortillas españolas” are very popular in Mexico.

Here’s the empty pan after being used half a dozen times.  Isn’t it gorgeous?


And just compare it to this pan in Velasquez’s stunning painting of an old woman cooking eggs.  I’m not frying but the nagging worry I have had for years that the eggs were going to stick before Velasquez finished the painting is now put to rest.

Aside. He was in his late teens when he created this painting. Inspiring or depressing or both?

Mine came from Morelos by way of Claudio Poblete at Culinaria Mexicana and cost just five dollars.

But I know what you are thinking.  What about the glaze?  What about the lead?

Well the glaze is 100% plant-based, not a smiden of lead.  I’m not sure if I’m allowed to say what it is.  Claudio, if you read this, let me know.

In honor of Paula Wolfert’s Mediterranean Clay Pot Cooking which is on my must-buy list for the US and with a nod to Steve Sando, fellow sleuth for great Mexican pots.

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