Spanish omelette
 Spanish omelette cut in half. |
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| Origin | |
|---|---|
| Alternative name(s) | Spanish tortilla |
| Details | |
| Course | Appetizer or main course |
| Serving temperature | Hot or cold |
| Main ingredient(s) | Egg and potatoes |
| Variations | addition of onions |
The Spanish omelette or Spanish tortilla, also called simply tortilla in English when there is no confusion with the Mexican maize tortilla, is a typically Spanish dish consisting of a thick egg omelette made with potatoes and fried in olive oil.[1]
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[edit] Spanish names
In Spanish, this dish is called tortilla de patatas (papas) or tortilla española to distinguish it from an omelette (tortilla francesa, French tortilla) and from the Mexican tortilla. (In Spanish-speaking countries and regions where potatoes are called papas rather than patatas, it becomes tortilla de papas.)
[edit] Preparation
The potatoes, ideally starchy rather than waxy ones, are cut and then rinsed in water to remove excess starch, then fried in olive oil at a moderate temperature until they are soft but not brown, then drained, mixed with raw beaten eggs, and slowly fried in a pan. The tortilla is fried first on one side and then flipped over to fry on its other side. This may be done with the help of a plate or a "vuelve tortillas" (a ceramic lid-like utensil made for this particular purpose). Wetting the plate prevents the tortilla from sticking when it is slid back into the pan. Other ingredients, especially onions, can be added.
The tortilla may be eaten hot or cold; it is commonly served as a snack (tapa) or picnic dish throughout Spain. As a tapa, it may be cut into bite-size pieces served on cocktail sticks (pincho de tortilla).
[edit] History
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This section does not cite any references or sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. (April 2011) |
The first reference to the tortilla in Spanish is found in a Navarrese document. It is an anonymous "Mousehole's memorial" addressed to Navarra's Court in 1817. It explains the sparse conditions of the farmers in contrast with Pamplona's and the Ribera's inhabitants. After listing the sparse food eaten by highlanders, the next quote follows: "…two to three eggs in tortilla for 5 or 6 [people] as our women do know how to make it big and thick with less eggs, mixing potatoes, breadcrumbs or whatever."[2][dead link]
According to legend, during the siege of Bilbao, Carlist general Tomás de Zumalacárregui created the "tortilla de patatas" as an easy, fast and nutritious dish to satisfy the scarcities of the Carlist army. Although it remains unknown whether this is true, it appears the tortilla started to spread during the early Carlist wars.
Another tale is that during the war, Zumalacárregui was in the field and happened upon a farmhouse and demanded a meal from the farmwife. All she had were a few eggs, a potato and an onion, so she combined all three, making an omelette. Surprisingly, Zumalacárregui was pleased and took the idea with him.
[edit] Variations
A Spanish omelette can range from an authentic and carefully-made seasoned preparation made from raw potatoes of a variety carefully selected for best results, eggs and good olive oil, and nothing else,[1] through dishes with onions and many additional ingredients,[3] to an improvised dish with leftover boiled or chipped (French-fried) potatoes (or even crisps/potato chips)[4]), various vegetables, sausages, etc. that happen to be at hand, cooked in vegetable oil or other fat.[4]
Some of the many additions to the base ingredients for what is still called a Spanish omelette include green peppers, chorizo, zucchini (courgette), eggplant (aubergine), mushrooms, and diced ham. The tortilla paisana includes red pepper and peas. The texture and thickness of tortillas vary according to region and taste. In Spain, a tortilla is almost always accompanied by bread and frequently by pickles, such as olives and gherkins. In many bars and canteens, it is served in a bocadillo (a sandwich made with crusty bread).
[edit] See also
[edit] References
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Wikimedia Commons has media related to: Spanish omelette |
- ^ a b Purist recipe, only potato, onion, oil (Spanish)
- ^ redepapa.org (Spanish)
- ^ Recipe from Spain described as "tortilla española", with chorizo, cheese, and other ingredients (Spanish)
- ^ a b Recipe with leftover boiled potatoes
[edit] External links
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Wikibooks Cookbook has a recipe/module on |
