5 December, 2015
Tortilla Española (Spanish omelette)
Tortilla Española is essentially the national dish of Spain. Spanish omelette is a simple delicious dish that can be served as a main meal or appetizer.
The history of this dish is first recorded in 1817. It is said that General Thomas Zumalacárregui found himself famished during the First Carlist War when he came upon a farmhouse and demanded food. A peasant woman who only had eggs and potatoes mixed the two together and made the very first tortilla. This pleased the General and the dish spread from there.
I learned how to make tortillas from my Spanish friend, Maria Carmen who can stroll into the kitchen, peel and slice some potatoes, chop about half as many onions, lightly beat five or six eggs, and with no apparent thought, turn out a perfect tortilla every time. Maria reveals one of the secrets to a good Tortilla Espanola; cook the potatoes in the olive oil slowly to the correct tenderness and not letting the potatoes get crispy.
Variations: Reduce the amount of potatoes and add peas, peppers, asparagus and other vegetables. Add freshly ground black pepper along with salt to season.
Taste the magnificent Tortilla Espanola for yourself, and you will know why!
See how it’s made in simple and easy steps – including the trick with the plate.
Get ready for a culinary discovery with Maria Carmen!