A visit to Spain would not be complete without sampling one of the most basic cultural dishes: the Tortilla de Patatas (or Spanish Omelet).
Throughout the vast country, you can find a plethora of regional differences, languages and dialects, typical cuisines and local ingredients. However, no matter how much things change between places, you can be sure to always find tortilla de patatas, also known simply as tortilla (not to be confused with the maize or wheat tortilla of Mexico).
This simple recipe only requires four ingredients: potato, egg, salt and olive oil, though onions are also frequently added as well. You can also find a wide variety of additional ingredients such as peppers, chorizo, tuna or other vegetables.
With each addition, the name will change a bit too! For example, there is the Tortilla Paisana, which also adds red pepper and peas. Or, if you’re feeling a bit more adventurous, try the local dish of Granada in southern Spain, known as the Tortilla de Sacromonte. This is made with a pig or lamb brain and pig or lamb testicles along with a few other ingredients. Sadly, I didn’t get up the culinary courage to try it during my stay in Granada, but I suppose there’s always next time…
If the Tortilla de Sacromente isn’t up your alley, don’t worry; the traditional recipe is absolutely simple and delicious on its own! The best part about tortilla de patatas is that the dish can be served a wide variety of ways. You can have it for the main dish of a meal, as a tapa (small plate), in a bocadillo (sandwich) by itself or with other ingredients. Typically the tortilla will always be served with a portion of bread and can be eaten hot or cold.
I would in no way call myself an expert, or that they tasted particularly good, but I’ve made a few tortillas myself too! While the recipe calls for simple ingredients, it can be a bit tricky to make sure that everything is cooked correctly and the tortilla is flipped over without a big mess. Here is a good recipe from Bon Appétit that is easy to follow, and keep in mind that the onion is always optional and other ingredients can easily be added.
What’s particularly interesting about this staple of the Spanish cuisine is that while it can be found throughout the country, there is no definitive answer about its origins. The earlier record of its origins is a Navarrese document from 1817, which describes the poor conditions of farmer’s lives in contrast to those that lived in the areas of Pamplona and Ribera.
Another myth claims that the Basque general Tomás de Zumalacárregui invented the Spanish tortilla during the siege of Bilbao as a quick and nutritious meal to serve to the Carlist armies.
A third version states that the general Zumalacárregui happened upon a modest farmhouse and demanded the wife to make him something to eat. She only had a few ingredients, which she mixed together, including egg, potato, onions and olive oil. The general liked it so much he spread it among his peers and thus, the Spanish omelet came about.
Whatever the truth, one thing is for sure; tortilla de patatas is SUPER delicious. Whether you make it yourself and stop into a local bar or restaurant on a visit to Spain, don’t miss out on the quintessential Spanish cuisine!
[Wikipedia], [Spanish Food], [Spain.info]
