Tortilla de patatas

Infobox Prepared Food
name = Tortilla de patatas


caption = Tortilla de patatas cut in half.
alternate_name = Tortilla española
Spanish omelette
country = Spain
region =
creator =
course = Appetiser or main course
served = Hot or cold
main_ingredient = Egg and potatoes
variations =
calories =
other =

The tortilla de patatas or Spanish omelette is a typical Spanish dish consisting of an egg omelette with fried potatoes ("Chips or fries"). Frequently it also includes onion and garlic, depending on region or taste.

Names

Apart from the aforementioned names, this dish is sometimes also referred to as tortilla española or tortilla a la española ( _es. Spanish omelette) to distinguish it from the plain - or "French" - omelette, with no potato filling, known as tortilla a la francesa [ [http://www.diccionarios.com/consultas.php?palabra=tortilla&diccionario=definicion "Tortilla" entry in "Diccionarios.com"] ] . In The Americas, Andalusia and the Canary Islands, it is popularly known as tortilla de papas ("papa" being another word for potato in these places).

Other than its shared name in Spanish, which means "small torte", it has nothing else in common with the flatbread staple food from Latin American cuisine known as a tortilla.

Preparation

The potatoes and onions are sliced and fried in abundant oil (preferably olive oil) so they get fried but also boiled in the oil. Once drained from the oil, they are mixed with raw beaten eggs before being slowly fried again in a pan. The tortilla is fried first on one side and then flipped over to fry on its other side. This is done with the help of a plate or a "vuelve-tortillas" (a ceramic lid-like utensil made for this particular purpose), or by tossing it in the air and catching it again in the pan if it is not to big. It is one of the most common tapas throughout Spain and a favourite at Spanish picnics, as it can also be enjoyed cold. A tapas portion of tortilla is sometimes called pincho de tortilla as it is usually cut up into small cubes and each piece pierced with a cocktail stick.

History

The first document known in which a reference appears to the potato tortilla is navarrese. One is an anonymous one: “Memorial of the mousehole”, directed to the Spanish Parliament in 1817, which depicts the miserable conditions in which agriculturists live by comparing them with the inhabitants on Pamplona and Ribera. The letter describes one of the foods eaten by the mountain dwellers: ” "… two or three eggs in one tortilla instead of five or six, because our women know how to make it large and thick with few eggs using potatoes, breadcrumbs, or other things…" “Fact|date=August 2007

Variations

There are many variants for this dish, and almost every Spanish home has its own favourite way of preparing tortilla. Some of the many additions to the base ingredients include: green peppers, chorizo, courgettes, aubergines, mushrooms, or diced ham. A peculiar variant is tortilla paisana that in addition to the potatoes and egg includes red pepper, and peas. The texture and width of the tortilla varies according to regions and taste. Tortilla 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).

In Argentina a variety of potato tortillas exists where the preparation is practically identical to its ancestral Spanish, the difference being that it includes more onion (cut in fine strips) and, as in the case of tortillas of beet and spinach, two similar plates are used to mold the mixture.

Gallery

References

External links

* [http://www.100tapas.com/subapartados.php?idsubapartado=26/ Spanish Tortilla Recipes]
* [http://sclipo.com/controller.php?p_action=view_detail&video_id=BWT2C6R2F7 Video on how to make a tortilla of potatoes]
* [http://spanishfood.about.com/od/tapas/ss/tortilla.htm How to Make Tortilla Espanola - Spanish Omelet Recipe]
* [http://www.greedygourmet.com/2007/10/18/potato-onion-spanish-tortilla/ Another Tortilla Recipe]