Off early today, packed up and on the road by 10am. It is only 2 hours down to Empuriabrava, a popular coastal town dubbed the Spanish Venice as the whole town is made up of 40km of navigable canals forming the biggest man-made marina in the world with around 5000 moorings. The population is 8000 which swells to 80,000 during the summer months. A little way along the coast is Rosas and further inland is Figueres, Dali’s hometown (further blog to come on Dali’s Museum). Figueres also has one of the best Iberico ham shops in Catalonia.

Empuria is very busy during peak periods with dozens of restaurants to choose from. We arrive and unpack and walk down to Tony’s Bar, one of the best known Tapas bars in the town. We have a platter of chipirones (baby quid) slice of tortilla(see recipe), crevettes wrapped in shredded crispy potato, jamón ibérico (Spanish ham from the black pig – an intense maroon coloured meat), served with tomato bread and San Miguel beer for Ed and Pink Freixenet for me.

After the meal we take a walk down to the front which has, in recent years, been upgraded to a stunning wide walkway. In the mornings, people are out cycling, walking and running. Tonight we stroll along the promenade, stopping for a drink at one of the bars and sit looking out to sea.

RECIPE – SPANISH TORTILLA

Serves 4

300g potatoes (waxy are best)

1 medium onion

2 tbs olive oil

4 large eggs, beaten and seasoned with salt and pepper

Slice the potatoes thinly and pat dry

Slice the onion thinly

Heat oil in pan and add onion and potatoes

Cook for about 25 minutes until the potatoes and onions are cooked through and golden brown, turning them over once during cooking.

Add the eggs and leave it on a low heat for about 20 minutes until the tortilla has set.

Use a plate to turn the tortilla over. You can also put it under a hot grill for a few minutes but the Spanish always flip them – that’s the noise you can hear in many places, the pan crashing on the stove as they flip the tortilla! Cook for another 5 minutes and turn out on a warmed plate. Serve in slices like cake for tapas, hot or cold, or halve and serve with salad as a meal.

You can also add other ingredients to this such as peppers, leeks, ham etc., but this is the original Spanish recipe.

Buen apetito

VRUISE NEWS

The ship docks for passengers to disembark and look at the wonderful scenery in Norway. Phil sets off – Jude stays put.