Spanish omelette

Spanish omelette

Spanish omelette cut in half.
Origin
Alternative name(s)	Spanish tortilla
Details
Course	Appetizer or main course
Serving temperature	Hot or cold
Main ingredient(s)	Egg, potatoes and onions.
Variations	Without onions, addition of green or red peppers.

The Tortilla Española, in the English language is referred to as Tortilla, Spanish Omelette or Spanish Tortilla; not to be confused with the Mexican maize tortilla, is a typical Spanish dish consisting of a thick egg omelette made with potatoes and fried in olive oil.

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.)

Preparation

A portion of Spanish tortilla. Thickness and texture varies according to region or taste.

Tortilla with other ingredients.

The Spanish tortilla (Tortilla de patatas in Spanish) is the most common (although not the only one thorough) gastronomic specialty you can find all over Spain. There are hundreds of variations even in one specific region but the most common is the one made with eggs, potatoes and onion. There is not a standard tortilla.

Most usual ingredients

• Eggs (1 to 1½ per person)
• Potatoes (100 to 200 grams per person).
• Onions (variable).
• Olive oil (enough to cover the potatoes when frying, other vegetable oils can be used).
• Salt (variable).

The potatoes, ideally starchy rather than waxy ones, are cut into thin slices or in small dices. They are then fried in olive oil together with the sliced onions at a moderate temperature until they are soft, but not brown. Browning is often avoided by an excess of olive oil, which can later be strained and reused. The potatoes and onions are then removed, drained, and mixed with raw beaten and salted eggs. This mixture is then returned to the pan and slowly fried. The tortilla is fried first on one side and then flipped over to fry on its other side. Flipping is accomplished with the help of a plate or a "vuelve tortillas" (a ceramic or wooden lid-like utensil made for this particular purpose). The plate or “vuelve tortillas” is placed on top of the pan and then, with one hand on top of the plate and the other holding the pan, both are inverted, leaving the tortilla upside-down on the plate. The tortilla is then slid carefully back into the pan. Other ingredients, like green or red peppers, chorizo, tuna, shrimps or different vegetables, can be added. It can also be made without onions.

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 and served on cocktail sticks, or cut into pie style (triangle) portions (pincho de tortilla).

History

A crossection slice of tortilla de patatas, showing its inner texture of fried potatoes, onions, and egg

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."

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.

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, through dishes with onions and many additional ingredients, to an improvised dish with leftover boiled or chipped (French-fried) potatoes (or even crisps/potato chips)), various vegetables, sausages, etc. that happen to be at hand, cooked in vegetable oil or other fat.

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 sometimes with fried green pepper, or different sauces like mayonnaise or tomato sauce. In most bars and canteens, it is served in a bocadillo (a sandwich made with crusty bread).

• 

  Asturian tortiella de pataques, characterised by its thickness.

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  Tortilla de patatas with a less-fried finish

See also

• Frittata
• Kuku

External links

• How to Make Tortilla Espanola - Spanish Omelet Recipe
• "The best Spanish tortilla contest in Alicante, Video in Spanish". Archived from the original on 30 September 2012.