My Camino is pretty much powered by eggs! Mike and I are both gluten-free for medical reasons so we can’t eat bread, pizza, sandwiches, or pasta. It can make things kind of tricky in Spain. Breakfast here is usually bread or croissant with butter or jam and coffee and juice. The easiest snack to grab during the day’s hike or when the day’s walk is over but there’s hours until dinner is a boccidillo, or ham and cheese sandwich. Since we can’t do bread, we eat tons of eggs instead.

We are becoming connoisseurs of the Spanish tortilla. At it’s most basic, it’s a big omelette of eggs and potatoes. It’s usually sitting in the counter of a bar, ready to be sliced and served alone or as a sandwich.

Now mind you, we’re eating this at least twice a day, so we get really excited when we find something different -maybe tortilla with olives and peppers, or one that’s extra thick or particularly crispy on top.

Of course, Mike is thrilled when they give him a slice that’s extra big – when they don’t, he’s taken to ordering two slices right off the bat. I, on the other hand, order two coffees ’cause there are no venti-sized cups here!

Occasionally, the tortilla is already premade into sandwiches, so we have to negotiate using our very limited Spanish to see if they’ll make us a fresh one “sin pan.” Sometimes these turn out to be the freshest, yummiest tortillas of all!

We recently spent the night in the small village of Atapuerca, which is organised to support tourists visiting the archaeological site and not really supportive to pilgrims. The only place serving food before 8pm was a bar. And the only option besides sandwiches was fried eggs. Go figure!

Add that to the hard-boiled eggs we often make when we stay in an albergue with a kitchen and, as Mike says “I think I’m on my eighth egg of the day.”