Making a truita de patates (tortilla de patatas / Spanish omelette) is dead easy. You fry the diced potatoes in olive oil till soft. You beat the eggs in a bowl, with salt. You cook the mixture in the frying pan on one side. And then you turn it – and end up with a half-cooked mess splattered all over the hob, the floor, and your shoes, and hot oil dripping down your arm.
You need a tombatruites.
The tombatruites – literally, omelette flipper – is a large glazed earthenware plate, traditionally decorated with images of eggs and potatoes and the word tombatruita. On the underside is a large knob, specifically designed to grasp while you deftly turn those huge truites that are too big and heavy for any of your normal plates. And it doubles as a nice platter for serving tapas, canapes, cakes and so on.
Why not give a tombatruites for Christmas?
(By the way, do beware in restaurants in Catalunya. Truita is the word for both tortilla and trout. The latter is specified as truita de riu – that is, river trout.)