Tortilla de patatas

Tortilla de patatas

Tortilla de patatas (also known as Spanish omelette or tortilla española) is a traditional dish from Spain, specifically from its cuisine. It is an omelette made with eggs, potatoes, and often includes onions. The dish is often served at room temperature and can be enjoyed at any time of the day.

History

The exact origins of the tortilla de patatas are unclear, but it is believed to have originated in the region of Navarre, in the north of Spain, during the early 19th century. The dish was a simple and nutritious solution to feed the armies during the Carlist Wars.

Preparation

The main ingredients of a tortilla de patatas are eggs, potatoes, and often onions. The potatoes and onions are thinly sliced and fried in olive oil until they are soft but not brown. The eggs are then beaten in a separate bowl, and the cooked potatoes and onions are added to the eggs. The mixture is then poured into a hot frying pan with a little more olive oil, and cooked until it is golden brown on both sides. The tortilla is then flipped over using a plate or a special tortilla flipper, and cooked on the other side.

Variations

There are many variations of the tortilla de patatas, depending on the region of Spain. Some versions include additional ingredients such as green peppers, chorizo, or tuna. In some parts of Spain, the tortilla is served with a tomato and garlic sauce, while in others it is served plain. Some people prefer their tortilla de patatas to be slightly runny in the middle, while others prefer it to be fully cooked through.

Serving

Tortilla de patatas can be served hot or cold, and is often served as a tapas dish in bars and restaurants throughout Spain. It can also be used as a filling for a bocadillo (Spanish sandwich), or served as part of a larger meal with salad and bread.

See also

• Cuisine of Spain
• Tapas
• List of egg dishes
• List of potato dishes